Modaks magic

There are festivals that arrive with music, colour and ceremony. And then there is our beloved Ganesh Chaturthi… a grand celebration that arrives with the irresistible aroma of ghee, jaggery, coconut and freshly steamed modaks wafting through the home. As we say in TheGlitz… if Lord Ganesha is the God of new beginnings, wisdom and good fortune, surely his favourite sweet deserves a little culinary theatre of its own.

This Ganesh Chaturthi, TheGlitz celebrates the beloved modak in all its delicious avatars, with a special collection of recipes from the culinary teams at Deltin. From the traditional, soft and fragrant Ukadiche Modak to a crisp, golden Fried Modak, and an indulgent Filter Coffee & Mysore Pak Modak that brings a distinctly contemporary twist to the festive table, these recipes prove that tradition can have more than one delicious expression.

What makes the modak so special is not simply what goes into it, but what it represents. Every pleat is a little act of patience; every filling carries the warmth of home; every bite is wrapped in memories of celebration, family and the joyous anticipation of Ganpati Bappa’s arrival.

So, whether you are a purist who believes an Ukadiche Modak should be steamed to translucent perfection, a fried-modak loyalist who likes a little crunch with tradition, or an adventurous gourmand ready to discover Mysore Pak hiding beneath a cloud of South Indian filter coffee … there is a special modak here waiting for all of you.

In honour of Ganesh Chaturthi, TheGlitz presents these special Deltin modak recipes … festive, indulgent and made for sharing. …Because when Bappa comes home, the sweetest welcome is always a plate full of delicious modaks.

Ukadiche Modak

• By Chaman Singh, Chef de Partie, Deltin Suites, Goa

Makes: 10–12 modaks

Ingredients:

For the Outer Covering

• Rice flour – 1 cup
• Water – 1¼ cups
• Ghee – 1 tsp
• Salt – 1 pinch

For the Filling

• Freshly grated coconut – 1 cup
• Jaggery – ¾ cup
• Cardamom powder – ½ tsp
• Poppy seeds – 1 tsp (optional)
• Ghee – 1 tsp

Method:

1. Prepare the Filling

1. Heat 1 tsp ghee in a pan
2. Add the grated coconut and jaggery
3. Cook on low flame until the jaggery melts and the mixture becomes slightly thick
4. Add cardamom powder and poppy seeds
5. Mix well and allow the filling to cool completely

2. Prepare the Dough

1. Bring the water to a boil with salt and ghee
2. Lower the flame and gradually add the rice flour
3. Mix quickly, cover and let it rest for 5 minutes
4. Transfer the mixture to a plate and knead while warm, using slightly wet hands
5. Knead until you have a smooth and soft dough

3. Shape the Modaks

1. Take a small portion of the dough and roll it into a ball
2. Flatten it into a thin disc
3. Create pleats around the edges
4. Place 1–1½ tbsp of the filling in the centre
5. Bring the pleats together and seal the top

4. Steam

1. Grease the steamer tray lightly with ghee
2. Place the modaks on the tray, leaving some space between each
3. Steam for 10–12 minutes on medium heat
4. The modaks are ready when the outer layer appears slightly translucent and firm

Chef’s Tip:

Keep the dough soft and warm while shaping. If it becomes dry, the pleats may crack. Avoid overcooking the coconut-jaggery filling, as it can become hard once cooled.

Filter Coffee & Mysore Pak Modak

• By Chef Vijesh Modi, Executive Chef, The Deltin, Daman

Mysore Pak centre with South Indian filter coffee ganache

Yield: Approximately 20–22 modaks
Size: 30–35 g each

1. Mysore Pak Filling

Ingredients:

• Besan – 200 g
• Ghee – 220 g
• Sugar – 250 g
• Water – 90 ml
• Cardamom powder – 1 g
• Milk powder – 20 g

Method:

1. Sieve the besan thoroughly
2. Lightly roast the besan over low heat until the raw smell disappears. Do not brown it
3. Warm the ghee separately
4. Prepare a one-string sugar syrup using the sugar and water
5. Gradually add the besan to the syrup, whisking continuously
6. Add the warm ghee in batches while stirring continuously
7. Add the milk powder and cardamom powder
8. Cook until the mixture becomes glossy, leaves the sides of the pan and starts forming a soft mass
9. Spread the mixture in a greased tray to approximately 1–1.5 cm thickness
10. Allow it to cool completely and cut into small 8–10 g cubes

2. Filter Coffee Modak Mixture

Ingredients:

• White chocolate – 300 g
• Mawa/khoya – 200 g
• Milk powder – 80 g
• Powdered sugar – 60 g
• Fresh cream – 80 g
• Strong filter coffee decoction – 35–40 ml
• Ghee – 20 g
• Cardamom powder – 1 g
• Instant espresso powder – 3–4 g

Method:

1. Reduce the filter coffee decoction to approximately 20–25 ml for a concentrated flavour
2. Heat the cream and add the coffee reduction
3. Melt the white chocolate separately
4. Cook the mawa, milk powder and powdered sugar over low heat
5. Add the coffee-cream mixture and cook until thick
6. Add the melted white chocolate, ghee, cardamom powder and espresso powder
7. Cook until the mixture reaches a soft, mouldable consistency
8. Allow it to cool slightly

3. Assembly

1. Lightly grease your hands with ghee
2. Take approximately 25 g of the coffee modak mixture and flatten it into a disc
3. Place an 8–10 g cube of Mysore Pak in the centre
4. Bring the mixture around the filling and seal completely
5. Place the filled mixture into a modak mould and press gently
6. Carefully demould the modak
7. Refrigerate for 20–30 minutes to allow the modaks to stabilise

4. Luxury Garnish

Keep the garnish minimal:

• Tiny Mysore Pak crumble at the base
• 1 roasted coffee bean
• Small pistachio sliver
• Very small touch of edible gold leaf

Chef’s Tip:

Do not make the coffee flavour too sweet. The Mysore Pak already provides richness and sweetness, so the outer layer should have a slightly bitter, roasted coffee finish. This contrast creates a more balanced and premium flavour profile.

Fried Modak

• By Swapnil Chowgule, Chef Commi 3, Deltin Suites, Goa

Makes: 10–12 modaks

Ingredients:

For the Filling

• Grated coconut – 1 cup
• Jaggery – ¾ cup
• Cardamom powder – ½ tsp
• Poppy seeds – 1 tsp
• Ghee – 1 tsp

For the Outer Covering

• Maida – 1 cup
• Fine semolina (suji) – 2 tbsp
• Salt – 1 pinch
• Ghee – 1 tbsp
• Water – as required

For Frying

• Oil – as required

Method

1. Prepare the Filling

1. Heat ghee in a pan and add the grated coconut and jaggery
2. Cook on low flame until the mixture thickens
3. Add cardamom powder and poppy seeds, and mix well
4. Allow the filling to cool completely

2. Prepare the Dough

1. In a bowl, mix the maida, semolina, salt and ghee
2. Rub the ghee into the flour until the mixture resembles breadcrumbs
3. Gradually add water and knead into a firm yet smooth dough
4. Cover and rest the dough for 15–20 minutes

3. Shape the Modaks

1. Divide the dough into small portions and roll each into a ball
2. Roll each ball into a thin disc
3. Place 1–1½ tbsp of the filling in the centre
4. Make pleats around the edges, bring them together and seal the top properly

4. Deep Fry

1. Heat oil to approximately 160–170°C
2. Fry the modaks over medium-low heat until golden brown and crisp
3. Remove and drain on a wire rack or tissue-lined plate

Chef’s Tip:

Avoid frying the modaks on very high heat, as the outside may brown quickly while the covering remains undercooked. Medium-low heat ensures a crisp and evenly cooked outer shell.