Modak is Lord Ganesha’s most beloved sweet — so much so that one of his cherished names is Modakapriya, “the one who loves modak.” No Ganesh Chaturthi is truly complete without a plate of soft, sweet modak placed before Bappa as bhog. This year, Ganesh Chaturthi 2027 falls on Saturday, 4 September 2027, and there’s no better way to welcome Ganpati home than by preparing fresh modak with your own hands.
In this guide, you’ll find two of the most popular and time-tested recipes: the traditional ukadiche modak (steamed) that Maharashtra swears by for naivedya, and the crispy talniche modak (fried) that stays fresh for days. Both are explained in simple, foolproof steps, along with tips to get them just right the first time.
Why Modak Is Offered to Lord Ganesha
Before we get to the cooking, it’s worth understanding why this humble dumpling holds such a special place. In tradition, modak is considered Ganesha’s favourite food, and offering it is believed to please him deeply. The sweet, coconut-and-jaggery filling wrapped in a soft outer shell is said to symbolise the sweetness of moksha, or spiritual reward, hidden within — a small reminder that the sweetest rewards come to those who look inward.
The steamed ukadiche modak, in particular, is regarded as the most auspicious form for naivedya, especially in Maharashtra, where it is inseparable from Ganeshotsav. Offering 21 modaks as bhog is considered especially sacred, a number tied to the traditional 21-fold worship of Ganesha.
Now, let’s cook.
1. Ukadiche Modak (Traditional Steamed Modak)
This is the classic Maharashtrian recipe, prized as the most auspicious modak for offering to Ganesha. It uses a delicate rice-flour shell filled with fresh coconut and jaggery — soft, fragrant, and melt-in-the-mouth.
Preparation time: approx. 45 minutes
Yield: approx. 12 modaks
Difficulty: Medium (the shell takes a little practice)
Ingredients
For the outer shell (aavaran):
- Rice flour — 1 cup (fine, fresh rice flour works best)
- Water — 1 cup
- Ghee — 1 tsp
- Salt — a pinch
For the filling (saran):
- Fresh grated coconut — 1 cup
- Grated jaggery (gud) — ¾ cup
- Cardamom powder — ¼ tsp
- Ghee — ½ tsp
Method
Step 1 — Make the filling.
Heat ½ tsp ghee in a pan and add the grated coconut and jaggery. Cook on medium heat for 4–5 minutes, stirring continuously, until the mixture thickens slightly. Do not overcook or let it dry out — it should stay moist and soft. Turn off the heat, mix in the cardamom powder, and set aside to cool.
Step 2 — Prepare the dough.
In a separate pot, bring the water, ghee and salt to a boil. Lower the heat, add the rice flour all at once, and mix quickly so no lumps form. Cover and let it steam on low heat for 4–5 minutes. Once it has cooled slightly (while still warm), grease your palms with a little ghee and knead it into a smooth, soft dough.
Step 3 — Shape the modak.
Take a small ball of dough and, on your greased palm, press it into a small bowl or cup shape. Place about 1 tsp of the coconut-jaggery filling in the centre. Gently pinch and pleat the edges upward, gathering them into a pointed peak at the top, and seal it closed.
Step 4 — Steam.
Arrange the modaks on a banana leaf or in a greased steamer plate. Steam for 10–12 minutes until the shells turn glossy and slightly translucent.
Step 5 — Offer.
Drizzle a little ghee over the top and offer them warm to Bappa as bhog.
Pro tip: Always knead the rice dough while it is still warm, and keep your hands lightly greased with ghee while shaping. This keeps the shell soft and prevents it from cracking.
2. Talniche Modak (Crispy Fried Modak)
If you want modak that lasts longer and travels well, the fried version is your answer. These have a golden, crunchy shell and keep fresh for several days — perfect for sharing with guests through the festival.
Preparation time: approx. 40 minutes
Yield: approx. 15 modaks
Difficulty: Easy to Medium
Ingredients
- Maida (all-purpose flour) or wheat flour — 1½ cups
- Ghee (for moyan / shortening) — 2 tbsp
- Water — as needed
- Filling — the same coconut-jaggery mixture as above, or a khoya-sugar filling
- Oil or ghee — for deep frying
Method
Step 1 — Knead a firm dough.
Add the 2 tbsp ghee (moyan) to the flour and rub it in well — this is the key to a crisp shell. Add water gradually and knead into a firm, stiff dough. Cover and rest it for 20 minutes.
Step 2 — Prepare the filling.
Make the coconut-jaggery filling as described in the steamed recipe (or use a khoya-and-sugar filling for a richer taste).
Step 3 — Shape the modak.
Roll the dough into thin small puris. Place a spoonful of filling in the centre, shape into the classic modak form, and seal the edges tightly so they don’t open while frying.
Step 4 — Fry.
Heat oil or ghee to medium heat. Fry the modaks gently until golden brown and crisp all over. Frying on medium (not high) heat ensures they cook through without burning.
Step 5 — Cool and store.
Let them cool completely, then store in an airtight container. Fried modaks stay fresh for 3–4 days.
Steamed vs Fried Modak: Which Should You Make?
Both are beloved, and many families make both. Here’s a quick way to decide:
- Choose ukadiche (steamed) modak if you want the most traditional, auspicious bhog for the main puja. They’re lighter, softer, and considered the ideal naivedya — but they’re best eaten fresh, on the same day.
- Choose talniche (fried) modak if you want something that keeps longer, travels well, and can be offered to a steady stream of visiting guests. They’re crunchier and more forgiving for beginners.
A common approach: make a small batch of steamed modak for the sthapana-day bhog, and a larger batch of fried modak to share across the festival days.
Helpful Tips for Perfect Modak
- Use fresh coconut for the filling wherever possible — it gives the best flavour and moisture. Desiccated coconut can work in a pinch but will taste drier.
- Balance the jaggery. Cook the filling just until the jaggery melts and binds; overcooking makes it hard and chewy once cooled.
- Keep the dough warm for steamed modak — a cold dough cracks and won’t pleat neatly.
- A modak mould (available at most kitchen stores) makes shaping much easier if you’re new to hand-pleating.
- Grease lightly, not heavily. Too much ghee on the hands makes sealing difficult.
The Bhog Tradition: Offering Modak to Bappa
Offering 21 modaks to Lord Ganesha is considered especially auspicious during Ganesh Chaturthi. Alongside the modak, complete the naivedya by offering durva grass, fresh fruits and panchamrit, and perform the aarti before distributing the modak as prasad to family and guests.
For the complete ritual — from sthapana to the daily aarti — see our full Ganesh Chaturthi Puja Vidhi guide.
Frequently Asked Questions (FAQ)
When is Ganesh Chaturthi in 2027?
Ganesh Chaturthi 2027 is on Saturday, 4 September 2027, with visarjan on Anant Chaturdashi, Tuesday, 14 September 2027.
Why is modak offered to Lord Ganesha?
Modak is believed to be Ganesha’s favourite sweet, which is why he is called Modakapriya. Offering it is considered a way to please him and is central to Ganesh Chaturthi bhog.
How many modaks should be offered as bhog?
Offering 21 modaks is considered especially auspicious, though families offer as many as their tradition prefers.
Which modak is best for naivedya?
The steamed ukadiche modak is regarded as the most traditional and auspicious offering, especially in Maharashtra.
How long do fried modaks last?
Fried (talniche) modaks stay fresh for about 3–4 days when stored in an airtight container. Steamed modaks are best eaten the same day.
Can I make modak without a mould?
Yes — you can shape modak by hand by pleating the edges into a peak. A mould simply makes it faster and more uniform.
What can I use instead of jaggery?
Jaggery is traditional and preferred, but you can use sugar or a khoya-sugar filling for a different flavour, especially in fried modak.
Note: Recipes and bhog traditions may vary by region and family custom. Puja timings (muhurat) differ by city — confirm your local Panchang before the festival.