Classic Steamed and Fried Modak Recipes for Ganesh Chaturthi

Ganesh Chaturthi brings with it the aroma of homemade sweets, and modak remains one of the most cherished classic prashad for Lord Ganesha. From soft rice-flour dumplings filled with coconut and jaggery to crisp fried versions packed with nuts, there is a modak for every preference. This festive guide brings together a traditional Ukadiche Modak (steamed modak) and a crisp fried version to make at home using a SUNCASA Multi Kadai.

Why Modak Is Special During Ganesh Chaturthi

Modak is known as the favourite sweet of Lord Ganesha. The Sanskrit word moda refers to joy or bliss, making modak a fitting offering during a festival centred around happiness, prosperity, and new beginnings.

In Maharashtra, ukadiche modak is particularly popular. These steamed dumplings have a soft rice-flour covering and a sweet coconut-jaggery filling. In contrast to the well-known version, this version of modak is fried to perfection, which gives a crisp outer layer and a dry-fruit filling that stays crunchy for longer.

Both versions can be prepared at home using familiar ingredients, simple cooking hacks, and a SUNCASA Multi-Kadai.

Steamed Modak Recipe: Soft and Traditional

The traditional steamed version requires a soft rice-flour dough and a moist coconut-jaggery filling. The dough needs to remain warm and pliable while shaping because cold or dry dough tends to crack.

1. Ingredients for Outer Covering

2. Ingredients for the Filling

3. Step by Step Cooking Method

1. Prepare the filling:
   Add grated coconut and jaggery into the kadhai and cook over low heat for around 5–7 minutes. Stir continuously until the jaggery melts and combines with the coconut. The mixture should remain moist rather than becoming dry. Add cardamom and optional nuts or saffron, then allow it to cool.
2. Prepare the dough:
   Next, bring water to a boil with ghee and salt. Reduce the heat, add rice flour, and stir quickly to prevent lumps. Cover and cook for about two minutes. Transfer the mixture to a plate and knead while warm until smooth.
3. Shape the modaks:
   Grease your palms with ghee. Take a small portion of dough and flatten it into a cup. Create small pleats around the edges, add the filling, then bring the pleats together and seal the top.
4. Steam:
   Arrange the modaks in a steamer, leaving some space between them. Steam for 10–12 minutes until the outer covering becomes glossy and slightly translucent.

With a SUNCASA Multi Kadhai, you can stir-fry, boil, and steam every element of these delicious Ukadiche Modak without juggling ten different pieces of cookware and serve them hot and glossy with just a little drizzle of ghee for good luck. 

Tips for a Perfect Ukadiche Modak Recipe

The dough is the most important part of an Ukadiche Modak recipe. Keep it covered whenever you are not working with it to prevent drying.

• Use fresh rice flour for a smoother covering.
• Knead the dough while it is still warm.
• If the dough cracks, add a few drops of warm water and knead again.
• Do not overcook the coconut-jaggery filling.
• Steam gently rather than exposing the modaks to excessive water.
• Keep some distance between the modaks while steaming.

If you are new to pleating, a greased modak mould can make shaping easier and more consistent.

Fried Modak Recipe: Crisp and Festive

For those who prefer a crunchy sweet, fried modaks are an excellent alternative. Instead of rice flour, this version uses whole wheat flour and semolina for the outer covering. Adding ghee and milk helps create a richer dough, while semolina contributes to crispness.

1. Ingredients for the Outer Covering

2. Ingredients for the Filling

3. Step by Step Frying Method

1. Prepare the dough:
   Mix warm milk, sugar, ghee, and semolina in a bowl. Let it rest for 5–10 minutes so the semolina absorbs the milk. Add whole wheat flour and combine into a crumbly mixture. Gradually add warm milk and knead into a firm, smooth dough. Cover and rest for 10–15 minutes.
2. Prepare the filling:
   Grind dry coconut, almonds, pistachios, walnuts, cashews, and candy sugar into a coarse mixture. Do not grind it into a fine powder because some texture adds character to the filling. Keep the raisins aside.
3. Prepare the wrappers:
   Divide the dough into portions and roll each into a thin round. You can use a small lid or cookie cutter to create evenly sized discs, making it easier to prepare multiple modaks.
4. Fill and shape:
   Place a spoonful of filling and one or two raisins in the centre. Make small pleats around the edge and bring them together at the top to create the traditional modak shape. Seal carefully so the filling does not escape during frying.
5. Fry:
   Heat ghee or oil over medium heat in the multi kadhai. It should be hot enough to cook the modaks but not smoking. Fry them in batches until crisp and golden. Drain on absorbent paper.

Steamed vs Fried Modak

Both varieties have their own appeal, so your choice can depend on the occasion and preferred texture.

Make Steamed and Fried Modaks with One Versatile Kadai

Festive cooking is always better when there is something delicious to share. Modaks are a perfect example; you can steam them for a soft, pillowy bite or fry them for a crisp, golden crunch. SUNCASA’s Multi Kadai set makes both methods easier with one versatile cookware solution.

For Soft, Steamed Modaks

The Multi Kadai comes with a steamer plate, making it convenient for steaming modaks while retaining heat and moisture.

• Prepare your favourite modak filling and shape the modaks.
• Place them on the steaming plate, leaving enough space between each.
• Add water to the kadai and cover with the stainless steel lid.
• Steam until the outer layer turns soft and cooked through.

For Golden, Fried Modaks

Want something crisp instead? Simply remove the plates and use the kadai like a regular cooking vessel.

• Heat your preferred cooking oil in the kadai.
• Gently add the shaped modaks once the oil reaches the right temperature.
• Fry until they turn evenly golden and crisp.
• Remove and drain excess oil before serving.

Made from 304 food-grade stainless steel with an impact-forged bottom, the Multi Kadai provides even heating for both methods. Its all-cooktop compatibility and dishwasher-safe design make it a practical addition to festive cooking.

Make Modak Part of Your Ganesh Chaturthi Tradition

Whether you love the soft, delicate Ukadiche Modak recipe or prefer the crispy goodness of a Fried Modak recipe, homemade modaks make Ganesh Chaturthi even more special. Get the family involved, shape a few together, and turn cooking into part of the celebration.

From steaming a Steamed Modak recipe to frying golden, crunchy ones, the right cookware can make festive cooking smoother and more enjoyable. 

So, gather your ingredients, get cooking, and explore Suncasa’s collection today for cookware made for everyday and festive delights!

FAQs

What is the difference between steamed and fried modaks?

Steamed modaks typically use a soft rice-flour covering with coconut-jaggery filling, while fried modaks use a wheat-based covering and offer a crispier, longer-lasting texture.

How do you prevent steamed modak dough from cracking?

Keep the dough covered, knead it while warm, and add a few drops of warm water if necessary. Properly hydrated, warm dough remains soft and pliable.

What makes fried modaks crispy?

Using semolina with whole wheat flour helps improve crispness. Resting the dough and frying modaks over medium heat also helps achieve a golden, crunchy outer covering.

Can fried modaks be prepared ahead of Ganesh Chaturthi celebrations?

Yes, fried modaks can be prepared ahead and stored in an airtight container. When properly fried and cooled, they can retain their crisp texture for one to two days.

Why is the right cookware important when preparing modaks?

Reliable cookware helps maintain consistent heat while steaming or frying, making festive preparation easier. Suitable cookware also supports better control over cooking temperature and overall results.