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Ganesh Chaturthi has always been a festival filled with devotion, joy, and food that carries the warmth of family traditions. For Chef Tejasvi Labde, the day holds a particularly special place, because it is inseparable from the Modaks her mother once taught her to make. With more than a decade in the industry, Tejasvi has become known as a Modak artisan, someone who treats the sweet as both a cultural symbol and a canvas for creativity. This Ganesh Chaturthi, she shares five of her fusion Modak recipes that carry forward the spirit of celebration.
1. Masala Chai Mava Modak
Ingredients:
• Khoya (Mava) – 250 g (~1 cup crumbled)
• Powdered sugar – 125 g (~¼ cup)
• Chai spice mix – ½ tsp (~1 g)
• Green cardamom – 4 g (~10–12 pods, seeds only)
• Cinnamon – 2 g (~1 inch stick)
• Dry ginger powder – 2 g (~½ tsp)
• Cloves – 1 g (~5–6 whole)
• Black pepper – 1 g (~6–8 whole)
• Milk – 1–2 tsp (~5–10 ml) if needed for binding
• Optional: crushed cashews – 1 tbsp (~10 g)
• Sliver varakh
Method:
1. Crumble khoya into small pieces. Heat a heavy-bottomed pan on low flame, add the khoya, and cook for 4–5 minutes, stirring continuously until it turns soft, smooth, and fragrant.
2. Add powdered sugar directly to the warm khoya. Stir and cook on low flame until the sugar completely melts and blends with the khoya. Continue cooking until the mixture thickens slightly and begins to leave the sides of the pan.
3. Sprinkle chai spice mix over the hot mixture. Mix well so the flavors are evenly incorporated.
4. Remove from heat and allow the mixture to cool slightly (warm but comfortable to touch). Knead lightly to bring it together into a smooth, pliable dough-like consistency. If the mixture feels dry, add 1–2 tsp milk and knead again.
5. Lightly grease a modak mould with ghee. Take a portion of the mixture, press it into the mould, remove excess, and carefully demould. Repeat for the remaining mixture.
6. Garnish with crushed cashews or edible silver varakh if desired. Let the modaks rest at room temperature for 10–15 minutes to firm up slightly before serving or storing.
2. Matcha-Flavored Mava Modak
Ingredients:
Modak Mixture:
• Khoya/mawa – 200 g (~1 cup crumbled)
• Sugar – 100 g (~½ cup)
• Milk – 3 tbsp (~45 ml)
• Culinary matcha powder – 2 tsp (~2 g)
• Ground green cardamom – ½ tsp (~1 g)
Filling:
• Dark chocolate – 1 tbsp (~15 g), chopped/melted
• Cashews – 1 tbsp (~10 g), toasted and chopped
• Desiccated coconut – 1 tbsp (~7 g)
Method:
1. Warm milk and whisk in matcha until fully dissolved.
2. Crumble khoya into a heavy nonstick pan. Add matcha milk, sugar, and cardamom. Cook on medium-low, stirring continuously until sugar and khoya melt.
3. Lower heat and stir for 12–15 minutes, scraping sides frequently. Test by rolling a small piece into a soft ball. Mixture should hold shape but remain soft. Remove from heat and cool ~1 hour at room temperature.
4. Melt chocolate, mix in toasted cashews and desiccated coconut. Drop small amounts on parchment and refrigerate until set.
5. Grease modak molds. Fill molds with khoya mixture, inserting a small piece of chocolate-coconut filling in the center. Shape all modaks similarly.
6. Store & serve: Keep in an airtight container. Best eaten same day, can last 3–4 days at room temperature.
3. Gulbahar Modak
Ingredients:
For the Saran/filling:
• Fresh grated coconut – 100 g (~1 cup)
• Powdered sugar – 50 g (~¼ cup)
• Gulkand – 2 tsp (~10 g)
• Rose syrup – 1–2 tsp (~5–10 ml, adjust to taste)
• Cardamom powder – ½ tsp (~1 g)
For the Ukad/ Rice dough:
• Rice flour – 150 g (~¾ cup)
• Water – 130 ml (~½ cup)
• Ghee – 1 tsp (~5 ml)
• Pinch of salt
• Rose syrup – 20 gm
For steaming:
• Water
Method:
1. Prepare the Saran/Filling:
• In a pan, lightly roast the grated coconut on low flame for 2–3 minutes until aromatic (optional, enhances flavor).
• Mix in powdered sugar, gulkand, rose syrup, and cardamom powder. Stir until smooth and slightly sticky.
• Allow the filling to cool to room temperature for easy handling.
2. Prepare the rose-flavored rice flour dough:
• Boil water with a pinch of salt and 1 tsp ghee.
• Reduce heat to low and rose syrup gradually mix well then add rice flour, stirring continuously to avoid lumps.
• Once dough forms, remove it in a bowl and knead gently until color and fragrance are evenly distributed.
• Cover with a damp cloth and let the dough cool slightly.
3. Shape the modaks:
• Take a small portion of dough (~walnut size) and roll into a ball.
• Flatten into a cup shape, leaving the center hollow.
• Place 1 tsp of the coconut gulkand filling into the hollow.
• Bring the edges together to form the classic modak shape, pinching the tip at the top or you can also use modak moulds.
4. Steam the modaks:
• Prepare a steamer with water and bring to a boil.
• Grease the steamer plate lightly with ghee or line with banana leaf/parchment paper.
• Place the modaks in the steamer, leaving space between them.
• Steam on medium heat for 10–12 minutes.
5. Serve:
• Carefully remove the modaks from the steamer. Let cool for 5 minutes.
• Serve warm, optionally with a drizzle of ghee or a sprinkling of rose petals for garnish.
4. Neelkamal Modak
Ingredients:
For the Butterfly Pea Extract (Blue Water)
• Fresh Butterfly Pea Flowers (अपराजिता फु ले) – 15–20 flowers (~8–10 g)
• Water – 300 ml (1 ¼ cup)
For the Ukad (Rice Flour Dough)
• Rice flour – 150 g
• Prepared Butterfly Pea Blue Water – 150 ml
• Ghee – 5 g
• Salt – 1 g (a pinch)
For the Filling (Blueberry-Coconut Saran)
• Fresh grated coconut – 90 g (1 cup lightly packed)
• Dried blueberries (chopped) – 40 g (¼ cup)
• Powder Sugar – 50 g (¼ cup)
• Cardamom powder – 1 g (¼ tsp)
• Ghee – 5 g (1 tsp)
Method:
1. Prepare the Blue Extract – Boil 300 ml water, add 15–20 aparajita flowers, simmer 3–4 mins until water turns deep blue. Strain and keep aside.
2. Make the Dough – Boil 150 ml of the blue water with ghee + salt. Add rice flour, stir, cover and cook 2–3 mins. Transfer to a plate, knead while warm until smooth and soft.
3. Make the Stuffing – Heat ghee, roast coconut 2–3 mins. Add sugar, cook till it melts. Add blueberries + cardamom powder. Mix, cool completely.
4. Shape the Modaks – Grease moulds, fill dough, add stuffing, seal and demould.
5. Steam – Place on banana leaf or greased plate, steam 10–12 mins until glossy.
6. Serve hot with a drizzle of ghee
5. Golden Bite Modak
Ingredients:
For the filling:
• Fresh grated coconut – 100 g (~1 cup)
• Fresh pineapple – 50 g (~½ cup), finely chopped into 2–3 mm pieces
• Powdered sugar – 40 g (~3 tbsp), adjust to taste
• Nutmeg powder – ½ tsp (~1 g)
• Optional: chopped pistachios – 1 tbsp (~10 g)
For the outer dough:
• All-purpose wheat flour– 100 g (~¾ cup)
• Rice flour – 25 g (~2 tbsp, optional for crispiness)
• Ghee or melted butter – 2 tsp (~10 ml)
• Water – 60–70 ml (~¼ cup)
• Pinch of salt
For frying:
• Oil or ghee – enough for deep frying
Method:
1. Prepare the filling:
• Lightly sauté the grated coconut in a pan on low flame for 1–2 minutes for aroma (optional).
• Add the finely chopped pineapple and powdered sugar. Cook on low heat for 2–3 minutes until most of the moisture is absorbed and the mixture thickens slightly.
• Add cardamom powder and chopped pistachio Mix thoroughly.
• Allow the filling to cool completely for easy handling.2. Prepare the dough:
• In a bowl, combine all-purpose wheat flour, rice flour, and a pinch of salt.
• Rub in ghee or melted butter until crumbly.
• Gradually add water and knead into a smooth, soft, non-sticky dough.
• Cover with a damp cloth and rest for 10–15 minutes.
3. Shape the modaks:
• Divide dough into small balls (~1 inch diameter).
• Flatten each ball into a small disc.
• Place 1 tsp of the pineapple-coconut filling in the center.
• Bring edges together to form a classic modak shape, pinching the tip.
4. Fry the modaks:
• Heat oil or ghee in a deep pan over medium heat.
• Once hot, carefully slide the modaks into the oil in batches.
• Fry gently, turning occasionally, until golden brown and crisp (3–5 minutes).
• Remove using a slotted spoon and drain excess oil on paper towels.
5. Serve:
• Serve warm as a festive dessert or snack.
• Optional: dust with powdered sugar or garnish with chopped nuts
