​5 famous and unique types of modaks​

Festivals have a way of bringing food into the centre of memory. In Maharashtra, Ganesh Chaturthi is impossible to imagine without the scent of fresh modaks steaming in the kitchen. Believed to be Lord Ganesha’s favourite sweet, the modak is more than a treat – it’s ritual, comfort, and tradition shaped into delicate folds. For generations, the classic steamed version has been a constant, but over time, new forms have joined the celebration. Some stay rooted in the old, others are playful departures, and together they tell the story of how food evolves without losing meaning.

The original. Made with rice flour dough that’s rolled, pleated, and stuffed with coconut and jaggery, ukadiche modak is as close as one can get to culinary devotion. A drizzle of ghee on top, steam rising from the plate, and suddenly the whole room smells festive. It is not just about taste – the act of shaping those folds, often with elders teaching the younger ones, is a ritual in itself. This is the modak that connects kitchens today with centuries past.

Every festival has its indulgence, and in many Punjabi and Maharashtrian homes, that indulgence comes fried. Unlike the delicate steamed version, this one has a crisp golden shell made from wheat flour or maida, enclosing the same sweet filling of jaggery and coconut. It travels well, lasts longer, and carries a crunch that makes it hard to stop at one. While not as “pure” as the steamed modak, it has earned its own loyal following.

Tradition meets sweet tooth. Chocolate modaks are the ones kids can’t resist during Ganesh Chaturthi. Melted chocolate is poured into moulds, sometimes with a surprise layer of nuts or dry fruit, and suddenly the traditional sweet feels new again. For many families, it’s become a clever way to keep children excited while still staying true to the ritual. What started as a fun twist is now a regular in mithai shops, proof of how easily food traditions bend and grow with time.

This version of modak skips the flour and frying and leans into pure richness. Almonds, cashews, pistachios, figs, and dates are ground together, held with a little ghee, and shaped just like the classic. The sweetness is gentle, more earthy than sugary, with a chewy bite that feels nourishing. They’re the kind you don’t stop at the festival – you keep reaching for them later too, because they work as both a treat and an energy booster.

Saffron, with its golden hue and unmistakable fragrance, transforms the modak into something more regal. Rice flour or mawa is flavoured with strands soaked in warm milk, filling the sweet with a subtle luxury. Sometimes the stuffing remains traditional, sometimes it’s taken further with nuts or dried fruits. Either way, kesari modaks are often made for special offerings at temples or for guests at home – their bright colour and gentle flavour make them stand out as much as sweets as they do as centrepieces.