How to make Instant Modak

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The festive season doesn’t get any better than this with the ultimate fusion version. Here I am sharing the recipe of Instant Modak which you can make in 3 different ways Rose Coconut Modak, Chocolate Dry Fruit Modak and Pistachio Coconut Modak for the festival to try and impress everyone. These are quick and easy to make vs traditional steamed modak. Easiest modak recipe for Ganesh Chaturthi!

A happy Ganesh Chaturthi to all the readers of my blog. I pray that Lord Ganesha always stay your mentor and protector and remove obstacles from your life. Wish you and family a Happy and blessed Ganesh Chaturthi! Since Ganesh Chaturthi is just around the corner, the very first thing that comes to everyone’s mind is sweet and delicious Modak for the prasad or bhog for Vinayaka.

What is Modak?

According to Hindu mythology, Ganpati Bappa was fond of eating sweets and Modak was one of his favorites. This is how he came to be called Modakpriya which stands for the one who loves Modak. As per religious traditions, this celebrated festival concludes with an offering of 21 Modaks to Lord Ganesha as bhog and is eventually served to all the devotees as prasad.

Traditional Vs Trendy Modak

Modaks are sweet stuffed dumplings, made in different shapes in accordance with the beliefs, traditions, and culture of the region.

The traditional Maharashtrian style Modak is also known as Ukadiche Modak, which is prepared at home to offer during prayers, are stuffed and steamed. The sweet filling on the inside of a modak consists of freshly grated coconut and jaggery while the outer softshell is made from rice flour or wheat flour mixed with maida flour. The Modak can be fried or steamed.

However, nowadays, the trend has taken a turn and markets are full of Instant Modaks made out of different materials like mawa, peanuts, rava, sesame seeds, chocolate, dry fruits, ragi, paneer malai, etc. During Ganesh Chaturthi, different kinds of modaks & ladoos are prepared and offered to the Lord. In this post I have shared 3 different kinds of Instant modak which can be made in just 15-20 minutes & some of them can also be just made to ladoos.

Fluted shapes

Modak can be shaped in many ways. You can make them with the fluted petal shape or even in the shape like a cone. I have used modak mould to give that fluted petal shape as I find shaping with them is quicker than shaping with hands. However, you can also make them using hand and for making indentation use fork or spoon. To give the fluted shape with hands some practice and experience are required.

3 Types of Modak

I am not a fan of the steamed rice modaks and wanted to experiment. I had some condensed milk and desiccated coconut in my refrigerator and decided to play with textures and various flavors. Coconut Modak has an intense flavor and an amazing texture that makes it a popular dessert. If you are planning to cook a feast for Lord Ganesha, then go for these easy to make and Lord Ganesha’s favorite Instant Modaks. They will be ready in 15-20 minutes.

Rose Coconut Modak: In this type of instant modak, desiccated coconut is mixed with sweetened condensed milk and cooked for 5 minutes. Once the mixture is warm, the rose syrup is added to this mixture and then this mixture is formed into modaks.
Chocolate Dry Fruit Modak: A combination of coconut, condensed milk, chocolate and dry fruits (such as almonds, walnut, pistachios, muskmelon seed) are mixed, and then this mixture is moulded into the shape of modak. You may choose any dry fruit and chocolate of your choice.
Pistachio Coconut Modak: In this type of instant modak pista and pumpkin seeds are powdered then mixed with sauteed desiccated coconut and sweetened condensed milk then this mixture is formed into modaks.

To make Instant Modak at home follow the detailed step by step recipe posted below.

Do try other dessert recipes :

Preparation Time: 5mins ∏ Cooking Time: 20mins ∏ Servings: 3-4

Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

Rose Coconut Modak

Pistachio Coconut Modak

1 cup unsweetened desiccated coconut

1/4 cup sweetened condensed milk (or as desired)

2-3 tablespoon milk

1/4 cup pistachio (pista)

2 tablespoon pumpkin seed

1 teaspoon ghee

1/4 teaspoon cardamom powder

Make the Rose Coconut Modak

Step1: Heat a heavy bottom pan over low-medium flame. Add 1 teaspoon ghee and 1 cup unsweetened desiccated coconut. Saute until coconut turns aromatic, for 2-3 minutes.(Keep stirring continuously, otherwise, coconut would stick to the bottom)

Step2: Add 1/4 cup sweetened condensed milk and 2-3 tablespoon milk. Keep the flame low-medium. Using spatula mix both the ingredients together with the coconut until fully combined. Saute for 2 minutes.

Step3: At last add, 2-3 tablespoon rose syrup (or Rooh Afza), 1/4 teaspoon cardamom powder. Keep mixing until well blended.

Step4: Turn off the flame. Let the mixture cool down for 5 minutes. To check the consistency take some portion into your palm and press them to form a ball. Press very well so that the mixture is smooth and there are no big cracks/seams in it. (If it is dry add more condensed milk and if its wet then you may add some coconut). The Rose coconut mixture for making modak is ready now. We will now start shaping them into modaks.

Step5: Grease the mould with ghee, close it. Pinch a small portion of the dough push it from the bottom. Using fingers, press down the mixture firmly to get a fine shape.

Step6: Discard the excess mixture from the sides and the bottom. Flatten the bottom, Gently open the mould, and press it lightly from the bottom to take it out from the mould. Similarly, make all the modaks until all the mixture is used up. Rose Coconut Modak is ready.

Make the Chocolate Dry Fruit Modak

Step1: Melt chocolate in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over medium heat. It should be completely melted, shiny, smooth. Alternatively, you may also microwave in microwaveable bowls heating in 30-second intervals, and stir until completely smooth.

Step2: In a mixing bowl add 1 cup unsweetened desiccated coconut, 1/4 cup sweetened condensed milk. (Adjust the amount of condensed milk as per your taste or depending upon the type of chocolate you are using). Add finely chopped nuts of your choice. I have added muskmelon, almond, pistachio, walnuts. Mix it very well.

Step3: At last add melted chocolate. Using spatula mix all the ingredients together with the coconut until fully combined.

Step4: Mix and it should come together like a dough-ball. To check the consistency take some portion into your palm and press them to form a ball. Press very well so that the mixture is smooth and there are no big cracks/seams in it. (If it is dry add more condensed milk and if its wet then you may add some coconut). The Chocolate Dry Fruit Modak mixture for making modak is ready now. We will now start shaping them into modaks.

Step5: Grease the mould with ghee and put some chocolate-coconut mixture on both sides of the mould. Using fingers, press down the mixture firmly to get a fine shape. Discard the excess mixture from the sides and the bottom. Close the mould and seal the bottom by pressing it with fingers.

Step6: Gently open the mould, and press it lightly from the bottom to take it out from the mould. Similarly, make all the modaks until all the mixture is used up. Chocolate Dry Fruit Modak is ready.

Make the Pistachio Coconut Modak

Step1: Add 1/4 cup pistachio (pista) and 2 tablespoon pumpkin seed in the blender/grinder. Using the pulse mode grind it to a fine powder. Don’t grind too much. Keep aside.

Step2: Heat a heavy bottom pan over low-medium flame. Add 1 teaspoon ghee and 1 cup unsweetened desiccated coconut. Saute until coconut turns aromatic, for 2-3 minutes. (Keep stirring continuously, otherwise, coconut would stick to the bottom)

Step3: Add 1/4 cup sweetened condensed milk and 2-3 tablespoon milk. Keep the flame low-medium. Using spatula mix both the ingredients together with the coconut until fully combined. Saute for 2 minutes.

Step4: Mix well and keep stirring on low flame till the mixture starts releasing ghee and starts to form a dough. Turn off the flame.

Step5: Add prepared pista pumpkin seed powder along with 1/4 teaspoon cardamom powder. Keep mixing until well blended. Let the mixture cool down for 5 minutes. Once warm enough to handle take some portion into your palm and press them to form a ball. The Pistachio Coconut mixture for making modak is ready now. We will now start shaping them into modaks.

Step6: Grease the mould with ghee, close it. Pinch a small portion of the dough push it from the bottom.

Step7: Using fingers, press down the mixture firmly to get a fine shape.

Step8: Discard the excess mixture from the sides and the bottom. Flatten the bottom, Gently open the mould, and press it lightly from the bottom to take it out from the mould. Similarly, make all the modaks until all the mixture is used up. Pistachio Coconut Modak is ready.

Step9: Arrange them on a serving plate and serve. You can store them in the refrigerator for up to 4-5 days.

Finally, offer flavorful delicious modak to lord Ganesha and celebrate Ganesh Chaturthi. Enjoy the festive season!

Tips:

Always cook coconut on medium-low heat and keep stirring it continuously, else the coconut might burn.
Adjust the sweetness by adding little less condensed milk, but make sure the mixture is binding very well.
Instead of choco chips, you can also melt the high-quality dark chocolate.
You can make Peda or ladoos from the same dough instead of Modak.
To make smooth texture chocolate modak add ground powdered nuts instead of chopped. Also, take a portion, make a smooth, tight ball, and then stuff into mould.
If the mixture is too soft, and you are unable to mold the modaks, then put the mixture in the refrigerator for 10-15 minutes. The mixture would firm-up.
Try adding flavors like Mango, Almond, Kesar or Elaichi.
You can refrigerate these modaks for 4-5 days.