Some festive foods arrive on the table with a little extra emotion attached to them. Modaks are one of them. The moment Ganesh Chaturthi comes around, homes fill with the aroma of ghee, coconut and jaggery,
plates are brought out, prayers are offered and, sooner or later, someone is wondering: “Where’s the modaks?”
For many, the soft, steamed Ukadiche Modak is the undisputed star of the festival. But while tradition deserves its place of honour, there is plenty of room on the festive plate for a little experimentation too. And thankfully, modaks have come a long way from being just coconut-and-jaggery sweets.
Think chocolate, creamy mawa, crunchy dry fruits, motichoor ladoo and even kaju katli, all dressed up in that instantly recognisable modak shape.
So, if you are looking to give your Ganesh Chaturthi 2026 sweet platter a fun upgrade, here are five varieties worth trying.
1. Chocolate Modak
Chocolate lovers, this one’s for you. To make around 10-12 chocolate modaks, combine 200 grams of khoya or mawa, 100 grams of condensed milk and 2 tablespoons of cocoa powder in a non-stick pan. Cook the mixture over low heat, stirring continuously, until it thickens and starts leaving the sides of the pan. Add 1-2 tablespoons of chopped almonds or cashews and mix well.
Allow the mixture to cool slightly, then grease a modak mould with a little ghee. Fill the mould with the chocolate mixture, press gently and unmould carefully. You can finish the modaks with chopped nuts, chocolate shavings or a few chocolate chips. Let them cool completely before serving.
2. Mawa Modak
For a rich and creamy festive treat, mawa modaks are hard to beat. Start by heating 250 grams of crumbled mawa in a heavy-bottomed pan over low heat. Cook for around 5-7 minutes, stirring continuously, until the mawa softens and becomes slightly creamy. Add 80-100 grams of powdered sugar and continue cooking until the mixture thickens again. Stir in ½ teaspoon of cardamom powder and a few strands of saffron soaked in a teaspoon of warm milk.
Once the mixture comes together and begins to leave the sides of the pan, switch off the heat and allow it to cool until it is comfortable to handle. Grease a modak mould with a little ghee, press portions of the mixture into it and gently unmould. Garnish with chopped pistachios or saffron strands before serving.
3. Dry Fruit Modak
If you prefer your festive sweets packed with nuts, this dry fruit version is a great option. Take ½ cup each of almonds and cashews, along with ¼ cup of pistachios and ½ cup of seedless dates. Lightly roast the almonds, cashews and pistachios separately in a dry pan and allow them to cool. Grind them into a coarse powder, making sure they do not turn into a paste. Blend the dates separately until they form a sticky mixture.
Transfer everything to a pan and cook over low heat for 2-3 minutes, adding 1 teaspoon of ghee and ½ teaspoon of cardamom powder. Once the mixture starts holding together, turn off the heat and let it cool slightly. Grease a modak mould with a little ghee, press the mixture firmly into it and carefully unmould. A few saffron strands or finely chopped pistachios on top can give these modaks an extra festive touch.
4. Motichoor Modak
Love motichoor ladoos? Then imagine all that melt-in-the-mouth goodness in the shape of a modak. To make these at home, prepare a simple boondi mixture using 1 cup of besan, a pinch of baking soda and enough water to make a smooth, thin batter. Heat oil or ghee and use a boondi strainer to drop tiny droplets of batter into the hot oil. Fry the boondi briefly without allowing it to become too crisp.
Meanwhile, prepare a sugar syrup by boiling 1 cup of sugar with ½ cup of water until it reaches a sticky, one-string consistency. Add a pinch of saffron and cardamom powder to the syrup, then mix in the prepared boondi. Allow the mixture to cool slightly before taking small portions and pressing them firmly into a greased modak mould. Unmould carefully and garnish with chopped pistachios or almonds. The result is a soft and festive modak that tastes just like your favourite motichoor ladoo.
5. Kaju Modak
If kaju katli is your go-to mithai, this one is practically a guaranteed hit. To prepare kaju modaks, grind 1 cup of unsalted cashews into a fine powder, taking care not to over-grind them as they can release oil. In a non-stick pan, combine ½ cup of sugar with ¼ cup of water and cook until the sugar dissolves and the syrup becomes slightly sticky. Add the cashew powder and stir continuously over low heat. Cook until the mixture thickens and begins to leave the sides of the pan. Add ½ teaspoon of cardamom powder and, if you like, a few drops of rose water.
Transfer the mixture to a greased plate and allow it to cool slightly. Once it is warm enough to handle, knead it gently into a smooth dough. Take small portions, press them into a greased modak mould and unmould carefully. Finish with saffron strands or chopped pistachios for a festive look.
There is no denying that the traditional Ukadiche Modak will always hold a special place in Ganesh Chaturthi celebrations. But adding a few new flavours to the platter can make the celebrations even more exciting.
