Ganesh Chaturthi: For Sweet Beginnings.

 , Pune  |  Updated: September 21, 2012 15:11 IST

Ganesh Chaturthi: For Sweet Beginnings.
As Ganapati Utsav is on in full swing, The Guide went scouting for the best Modaks in the city and simple recipes to make them.

Known to be a favourite of Lord Ganesha, Modaks are made in every Maharastrian family to celebrate the lord's birthday. Aniruddha Limaye, Executive Chef, Courtyard by Marriott Pune Hinjewadi believes that Modaks are in demand throughout the year and especially for this occasion. There are several famous shops in the city that make tasty modaks.

The traditional Steamed Modaks are popular but these days the innovative Mawa Modak, Chocolate Modak and Kaju Modak are also in demand. That's because their shelf life is more than Steamed Modak. Limaye added that his favourite Modak is the traditional Steamed Modak made with coconut and jaggery stuffing, served with sajuk tup (pure ghee). Due to the cost and fewer shops offering Steamed Modaks, people opt for the dry Modaks. Famous outlets where one can get a variety of Modaks include Chitale Bandhu, Joshi Sweet Shop and Hotel Sheyas.

At Chitale Bandhu, Bajirao Road; Shreyas, Apte Road; Courtyard by Marriot, Hinjewadi (made to order).

Chocolate and Walnut Modak


200 gms cake crumbs
100 gms chocolate chips
100 gms walnuts broken
2 cups rice flour
2 cups water
2 Tbsp refined flour
2 Tbsp refined oil

Take some cake crumbs and add in the chocolate chips and walnuts. Mix well.
Do not add any liquid to this mix.
Stuff this mix in the dough using the mould and steam for 12 to 15 mins.
Cut open into half and serve with vanilla ice cream.

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Gulkand and Mawa Modak
(In picture)

2 cups rice flour
2 cup s Water
2 Tbsp refined flour
2 Tbsp refined oil
1 tsp cardamom powder
1/4 cup sugar
200 gms mawa
75 gms gulkand

If your are making rice flour at home, use the ambemohor variety or basmati tukda. Wash the rice and let it dry properly.
Grind to a fine powder. Sieve with fine sieve.
Take a pan and add mawa, sugar and gulkand and mix it properly on a slow flame, until the mix starts leaving the sides of the pan.
Add in the cardamom powder.
Mix well and keep the mixture aside to cool down.
To make the modak covering:
Boil the water with salt and add rice flour along with refined flour.
Reduce the heat and stir well.
Cover the pan with the lid, let it be covered for 3-5 minutes.
Take this mix and roll into a smooth dough by kneading with wet hands.
Take a lemon sized dough ball and spread it on the modak mould walls.
Fill the mixture in the mould. Close the mould, take the modak out and steam it for 12 to 15 mins.
While serving, open up the modak and pour a spoon full of rabdi into it. 

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