Modak has been on my bucket list for a while. While forming this by hadn is an art, it’s really easy to make them with the use of a special Modak mode. Personally I prefer the look and uniformity of this, so I grabbed a couple of these from Crawford Market when I was visiting last year. You can however easily buy some off Amazon.

Modak is a popular Indian sweet, especially in the western states like Maharashtra, and is often associated with the Hindu festival Ganesh Chaturthi as it’s considered Lord Ganesha’s favorite treat. These sweets are traditionally made with a rice flour or wheat flour shell filled with a mixture of grated coconut, jaggery (unrefined sugar), and sometimes cardamom and nutmeg for flavor. After filling, the dumplings are shaped and then steamed or fried.

In Maharastra, this is called Ukadiche Modak, but it has other names in other parts of India. While the Rice flour – Coconut is the most traditional, there are many varieties of Modaks out there made with Rava, Wheat flour, Peda and so many other varieties.

Here are some popular ones:

1. Ukadiche Modak

  • This is the traditional steamed version, popular in Maharashtra. It’s made with a rice flour shell and filled with a coconut-jaggery mixture, as described above. It’s soft and has a subtle flavor from the steaming process.

2. Fried Modak

  • In this variation, the modaks are filled similarly with coconut and jaggery but are fried rather than steamed, giving them a crispy outer layer and a deep golden color. They are especially popular in South India and make for a slightly longer-lasting snack.

3. Chocolate Modak

  • Chocolate lovers have added a modern twist with a chocolate-based outer shell or filling. Cocoa powder or melted chocolate is mixed with the dough or coconut filling. These are especially popular with kids and can be prepared either steamed or as a no-cook variety.

4. Dry Fruit Modak

  • Filled with chopped or ground dry fruits like almonds, pistachios, cashews, and raisins, sometimes with a hint of saffron, this modak is often richer and more nutrient-dense. It can be either fried or made as a raw variant by blending dates and nuts.

5. Mawa or Khoya Modak

  • This version uses mawa (evaporated milk solids) as the main ingredient, giving it a creamy, rich taste. Mawa modaks are usually sweetened with sugar or condensed milk and sometimes flavored with cardamom and saffron. They’re often prepared by molding the mawa mixture in modak-shaped molds without steaming or frying.

6. Paneer Modak

  • Made with fresh paneer, this modak is mildly sweet, with cardamom and saffron added for flavor. The paneer mixture is often shaped into modaks without cooking, making it a quick and protein-rich option.

7. Mango Modak

  • A seasonal variety, mango puree is blended with the rice flour dough or mixed into the filling to add a fruity flavor. The mango flavor pairs well with the coconut and jaggery, especially during summer or mango season.

8. Kesari Modak

  • This type includes saffron and sometimes a little bit of food coloring to give the modaks a beautiful golden-orange color. The saffron adds an aromatic touch, making it a fragrant and colorful option often favored for special occasions.

9. Dry Coconut Modak (Sukha Nariyal Modak)

  • Using desiccated coconut instead of fresh coconut, this modak is made with sugar rather than jaggery. It’s often prepared in a way that gives it a slightly longer shelf life than the traditional coconut-jaggery version.

10. Modak Ladoo

  • These are essentially modak-shaped ladoos, usually made with ingredients like semolina (rava), coconut, or gram flour (besan), and shaped in molds to look like modaks. They offer a different taste and texture, often firmer and more crumbly.

Each type brings a different texture and taste experience, allowing modaks to suit various palates and occasions!

Ukadiche Modak

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Ingredients
  

Filling

  • 2 tbsps of Ghee
  • 2 tbsps Poppy seeds or Khus Khus
  • 2 tbsps white Sesame seeds
  • 1 cup grated Coconut
  • 1/2 cup Jaggery
  • 1/2 cup Water
  • 1/2 cup chopped Nuts I’ve chopped Cashews, Almonds & some Pistachios

Dough

  • 1 cup Water
  • 2 tbsps Ghee
  • 2 tbsps Sugar
  • Pinch Saffron
  • 1 cup sifted Rice flour

Instructions
 

  • Heat the ghee and sauté the Poppy & Sesame seeds
  • Add the Coconut, and if using previously frozen, cook it a bit longer to remove moisture
  • Add the Jaggery & the Water and mix well together
  • Add in the nuts, mix and leave aside to cool
  • To make the dough, heat up the Water and add the Ghee and the Sugar
  • Add the Saffron
  • Turn the heat off
  • Add all the Rice flour and mix vigoursly
  • Quickly turn it onto a large platter.
  • Use gloves or plastic wrap to help knead it as it will be hot
  • After kneading transfer to a plastic bag and allow it to cool
  • Take a block of the dough and push it into the centre of the mold
  • Push it to flatten so the dough firms a thin layer
  • Spoon in the Coconut filling
  • Using more dough to cover the bottom
  • Open the mold & repeat till you have about 12 Modaks
  • To cook these place them in an instant pot with 2 cups Water at the bottom on a wire rack covered with some parchment paper or another pot with a trivet so it can steam
  • Steam cook for about 10 – 15 mins
  • These tend to harden in the fridge so if making ahead, make them a day before and simply reheat by just steaming them again