Ganesh Chaturthi 2024: Why traditional and innovative modaks continue to go hand-in-hand

Eating modaks has always been synonymous with Ganesh Chaturthi and even as there are many different kinds of sweets, the allure of the modak is one that many of us find it hard to stay away from. Over the years, the modak has gone through a massive transformation. While chocolate modaks are one of the most popular innovations, even that has moved into healthier territory as more people opt for a traditional twist to the classic modaks making the whole experience sweeter during this time of the year.

As Ganesh Chaturthi is one of Mumbai's most beloved festivals, Mumbaikars do not hold back in enjoying themselves as they not only welcome the elephant-headed God into their homes but also worship him, place modaks as this bhog (offering), and celebrate the days he is in their home with aartis, food and festivities. One of the most important aspects of this festival is the modak that is absolutely delicious and irresistible.

With people's love for modak crossing everything else, mid-day spoke to Indian chefs to not only share recipes for traditional modaks but also innovative ones that encourage you to put on your chef's hat this festive season.

Also Read: Ganesh Chaturthi 2024: Replace sugar with honey, churma for sattu, and other sweet hacks

Rava Modak
While chef Ruffy Shaikh, senior sous chef at ITC Grand Central in Parel loves the classic Ukadiche Modak, he wants you to experiment by making the Rava Modak. The rava modak is not only easy to make but also a healthy version that everybody can enjoy during the festival by simply getting into the kitchen and making them during this time of the year.

Ingredients:

For the dough:
Rava 1 cup
All-purpose flour 2 tbsp
Ghee 2 tbsp
Water 1 cup
A pinch of salt

For the filling:
Powdered sugar 1 cup
Grated coconut 1 cup
Cardamom powder 1/2 tsp
A few saffron strands

Method:
1. Combine the saffron threads, cardamom powder, powdered sugar, and grated coconut in a bowl. Set aside.
2. Bring a tablespoon of ghee and a teaspoon of salt to a boil in water.
3. Reduce the heat and gradually stir in the maida and semolina to prevent lumps.
4. Cook until the mixture thickens and the rava absorbs the water.
5. Take it off the stove, stir in the remaining ghee, and allow it to cool slightly.
6. Knead into a soft, elastic dough.
7. Separate the dough into tiny spheres.
8. Each ball should be flattened into a disc and shaped like a tiny bowl.
9. Put a spoonful of the sugar-coconut filling in the middle.
10. Pinch and pleat to create a peak and seal the edges.
11. To make the modaks firm, steam them for 8 to 10 minutes.
12. Heat or serve at room temperature.

Maharashtrian Ukadiche Modak
When talking about modaks, the Maharashtrian Ukadiche modak is a clear favourite in homes that make it popular even when there are so many different variations of the classic modak in India. Tushar Malkani, who is the head chef at The Yellow House by IHCL Seleqtions, says the best aspect about modaks is that it comes in different forms with different regional variations, which helps you realise the cultural diversity of India.

Ingredients:
Rice flour 1 cup
Grated coconut 1 cup
Jaggery 3/4 cup
Cardamom powder 1 tsp
Ghee 1 tbsp
Water 1 1/4 cups

Method:
1. Heat water and ghee in a pan. Once boiling, add rice flour, cover, and let it cook on low heat for a few minutes. Stir to make a smooth dough.
2. For the stuffing, heat ghee in another pan, add grated coconut, and cook with jaggery until it melts. Add cardamom powder and let it cool.
3. Shape the dough into small discs, stuff them with the coconut-jaggery mixture, and mould into modak shapes.
4. Steam the modaks for 10-12 minutes and serve hot with ghee.

South Indian Undi
While the Maharashtrian Ukadhiche modak is famous, chef Shubhankar Chitrakar, head of bakery at Taj Holiday Village in Goa, says the South Indian Undi or Oondi is another variation of the classic modak that is popularly made in Andhra Pradesh.

Ingredients:
Rice flour 1 cup
Water 1 1/4 cups
Coconut 1 cup
Jaggery 3/4 cup
Banana leaves as per requirement

Method:
1. Prepare a dough with rice flour and water.
2. Make small balls from the dough and flatten them.
3. Fill the balls with the coconut-jaggery mixture.
4. Seal the edges and steam in banana leaves.

Coconut Modak (Nariyal Modak):
While the chocolate modak is an innovative version of the classic and the dry fruit modak too, Vinayak Shah, chef and co-founder at FoodCraft Hospitality, wants you to also experiment with the Coconut modak. He explains, "This is a no-cook version made with coconut and condensed milk, ideal for those short on time."

Ingredients:
Fresh grated coconut (or desiccated coconut): 2 cups
Condensed milk 1 cup
Cardamom powder 1/2 tsp
Ghee 1 tsp
Food colouring or saffron strands (optional)

Method:
1. Mix coconut and condensed milk: In a mixing bowl, combine grated coconut, condensed milk, cardamom powder, and ghee. If desired, divide the mixture and add food colouring or saffron to one portion.
2. Shape the modaks: Grease modak moulds lightly with ghee. Press the mixture into the moulds, ensuring they are filled evenly.
3. If you don't have a mould, shape them by hand into small dome-like modaks.
4. Chill and serve: Let the modaks chill in the fridge for 15-20 minutes to set before serving.

Fried Modak
Among the many variations, Manish Bavishi, founder of Manish Caterers, says the steamed modaks and mawa modaks are eternal favourites but the fried modak is a crispy and deep-fried variation that stays good for a few days and ideal to experiment with this festive season.

Ingredients:

For the dough:
Whole wheat flour: 1 cup
Semolina (sooji/rava): 2 tbsp
Ghee: 1 tbsp
Water as needed
Salt a pinch

For the filling:
Grated coconut (fresh or desiccated) 1 cup
Jaggery (grated) 3/4 cup
Cardamom powder 1/2 tsp
Sesame seeds 1 tbsp
Poppy seeds (optional) 1 tsp
Ghee 1 tsp

Method:
1. Prepare the filling: Heat 1 tsp of ghee in a pan and add grated coconut and jaggery. Stir until the jaggery melts and the mixture comes together. Add cardamom powder, sesame seeds, and poppy seeds if using. Mix well and set aside to cool.
2. Prepare the dough: In a bowl, mix wheat flour, semolina, salt, and ghee. Add water little by little to form a firm dough. Let it rest for 15-20 minutes.
3. Shape the modaks: Take a small portion of dough and roll it into a small disc (about 3-4 inches in diameter). Place the coconut-jaggery mixture in the center and fold the edges upwards, pinching to create pleats. Seal the modak securely at the top.
4. Fry the modaks: Heat oil in a deep pan on medium heat. Fry the modaks in batches until golden brown and crispy. Drain on paper towels and serve.

Chana Dal Modak
Maharaj Bhanwar Singh at Rajdhani says there are many different types of modaks that are becoming popular over the years. He explains, "Some have infused the filling with saffron, nuts, or even chocolate, while savory versions are also gaining popularity in certain regions." While they have classic versions like Ukadiche Modak, Coconut Modak, and Dry Fruit Modak, Singh says they have taken the liberty to experiment with unique flavours such as Chocolate Modak, Motichoor Modak, and Chana Dal Modak. While the former and known, the latter is unique because it is familiar in ingredients yet new to many people.

Ingredients:

For dough:
Mawa
A pinch of salt
Hot boiling water, as needed
Oil 2 tsp and more for greasing the mould

For filling:
Jaggery 1 cup
Water 1/2 cup
Chana dal
Cardamom powder

Method:
1. Take chana dal in a pressure cooker and add 2.5 cups of water.
2. Pressure cook for 4 whistles, then simmer for 5 minutes.
3. Turn off the heat and let the steam escape on its own.
4. Open the cooker and set the chana dal aside.
5. In a saucepan, heat the jaggery and water until the jaggery melts.
6. Strain the mixture and return it to the same pan.
7. Add the cooked chana dal to the pan and mix well. Continue cooking until the mixture thickens.
8. Add cardamom powder and ghee, and mix well.
9. Remove the mixture to a bowl and allow it to cool down.
10. Divide the cooled mixture into small balls.
11. Prepare the dough by adding 1 tsp of oil to the mawa and mixing it into a soft dough.
12. Grease the modak mould lightly.
13. Take a small portion of dough and spread it evenly in the mould.
14. Add the filling ball into the centre, then cover with more dough.
15. Press the mould to shape and remove the modak.

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