Modaks are soft, sweet dumplings filled with coconut and jaggery – the treat Ganesha is said to love most. They’re a favourite during Ganesh Chaturthi, but honestly, they’re delicious any time of year, and simple enough for kids to help make.
What You’ll Need
For the filling:
- 1 cup grated coconut (fresh or desiccated)
- 3/4 cup jaggery, grated or crumbled
- A pinch of cardamom powder
- 1 tsp ghee
For the outer covering:
- 1 cup rice flour
- 1 cup water
- A pinch of salt
- 1 tsp ghee
Steps
Step 1: Make the filling
Heat 1 tsp ghee in a pan. Add the grated coconut and jaggery, and cook on low heat, stirring often, until the jaggery melts and everything comes together into a soft, slightly sticky mixture. Add the cardamom powder and let it cool.
Step 2: Make the dough
Boil the water with a pinch of salt and 1 tsp ghee. Add the rice flour, stir quickly, and cover for 2 minutes. Once cool enough to touch, knead into a smooth, soft dough.
Step 3: Shape the modaks
Take a small ball of dough and flatten it into a small disc in your palm. Place a spoonful of filling in the centre, then gently gather the edges upward and pinch them together at the top, like a little pouch.
Step 4: Steam them
Place the shaped modaks on a greased steamer plate and steam for 10-12 minutes, until they look slightly shiny.
Step 5: Offer and eat!
In many homes, the first modak is offered to Ganesha before everyone eats. Then – enjoy!
💡 Ganesha is said to love modaks so much that he once ate so many he fell off his mouse. Now you know why!
If you’d like to make modaks like the ones Ganesha loves, here’s a simple mould we could use at home to shape them neatly.
Did You Know?
- Ganesha is sometimes called “Modakpriya” – the one who loves modaks! Legend says he once ate so many that he tumbled right off his mouse.
- The word modak means “that which brings joy” – a fitting name for Ganesha’s favourite sweet.
- Some traditions say the outer rice-flour shell represents the everyday world, while the sweet coconut-jaggery filling inside represents true happiness – a gentle reminder that joy often lives beneath the surface.
- In Maharashtra, modaks are traditionally steamed (called ukadiche modak), but in some regions they’re fried instead, giving a crisp golden shell. Both are delicious in their own way!
- Modaks aren’t only made for festivals – some families make a small batch anytime as a simple treat, no special occasion needed.