Easy-to-make modak recipes by Mumbai chefs

Modak forms an integral part of Ganesh Chaturthi celebration. The ‘bhog’ offered to Lord Ganesha is incomplete without a serving of Modak. Large and small, white and coloured, flavoured and unflavoured, Modak comes in different tastes and sizes.

The traditional modak has seen several twists and turns over the years. Now, it is just not the Mawa Modak or Ukadi chi Modak, which is offered to the Lord. Other variants like Coconut Modak, Pista Modak, Chocolate Modak, Oats Modak, and Orange Modak have started intruding the plates in the sweetest possible manner.

The most surprising fact about Modak is that it is one of the easiest desserts to make at home during Ganesh Chaturthi. With bare minimum and basic ingredients, a plate of modak can be made in not more than 30 minutes. To give the delicacy a perfect shape and look, grab a modak mould from the market. And, you are sorted! Two popular chefs from Mumbai have shared the recipes of Mawa modak and Naral Ani Gulkand Cha Modak.

Naral Ani Gulkand Cha Modak by Chef Irfan Sayyed, Chef De Cuisine, Lake View Cafe, Renaissance Mumbai.


  • Desiccated coconut/Nariyal ka boora or burada- 3 cups
  • Condensed milk- 1 tin
  • Milk powder- 2 tbsp
  • Saffron- 1/3 tsp

  • Gulkand / rose petal preserve - 3.5 tbsp
  • Desiccated coconut- 3 tbsp
  • Almonds chopped - 12
  • Cardamom powder - 1/3 tsp


  1. In a big bowl add desiccated coconut, condensed milk, milk powder and mix and mash well.
  2. In another bowl add all the ingredients of filling and mix and mash wall.
  3. Mix saffron with a bit of water and crush to make a paste.
  4. Now grease a modak mould and stuff the mixture and press it on all the sides of the mould.
  5. Make a small ball from the stuffing mixture and stuff it in the centre of the modak.
  6. Apply some portion of the mixture from condensed milk mixture at the bottom of the modak and press tightly.
  7. Now carefully remove the modak from the mould.
  8. Apply some saffron mixture on the top of modaks.
  9. Serve the delicious modaks to lord Ganesha and guests!

Note -

You may need around-3 to 3.5 cup of desiccated coconut. Also remember that the mixture should not be sticky; it should be like dough.

Milk powder is added to give little body to the dough and to reduce stickiness.

3- If want to avoid stuffing then you can add the Gulkand to the dough itself and shape in modak or laddoo.

Mawa Modak recipe by Chef Kamlesh rawat, Executive Chef, 180 degrees restaurant, Radisson Mumbai Goregaon


1. 3kg Mawa
2. 1.5kg sugar or add as per taste
3. 200gm cardamom powder
4. 10gm saffron
5. 200 gm ghee for Modak greasing


1. Heat pan in low flame and put mawa on it. As the mawa starts melting, keep stirring it on low flame.
2. When the mawa starts to melt, add sugar in it and stir again.
3. When the mawa starts bubbling, add cardamom and saffron in the mixture.
4. Keep stirring on low flame until the mixture starts leaving the bottom of pan.
5. Transfer the mixture into a big bowl and wait for it to cool.
6. Place the mixer on a greased plate and mould it in the shape of a modak.
7. Garnish with saffron on top and the Mawa Modak is ready to be served

Written by Debatree Saha

A bong girl who loves to experiment with spices and roam around cities, villages and countries. A passionate cook and true foodie who mostly cook and binge on local foods. Well, a journalist who dreams to take the culinary world to a whole new level.


No comments

Post a Comment

Blogger Template by pipdig