Ganesh Chaturthi 2026: 4 delicious modak and peda recipes for your festive feast

1. Ukadiche Modak

Recipe by Chaman Singh, chef de partie, Deltin Suites, Goa

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:

Prepare the filling

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

Prepare the dough

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

Shape the modaks

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

Steam

• Grease the steamer tray lightly with ghee.
• Place the modaks on the tray, leaving some space between each.
• Steam for 10–12 minutes on medium heat.
• 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.

2. Nutty peda

Recipe by Shilpa Kumar, in-house chef, Akshayakalpa Organic

Ingredients:

1. Nuts & Seeds (lightly roasted) –

• Cashews – 50 g
• Almonds – 50 g
• Pistachios – 50 g
• Walnuts – 50 g
• Pumpkin seeds – 50 g
• Sunflower seeds – 50 g
• Melon seeds – 50 g
• Sesame (til) seeds – 50 g

2. Desiccated coconut – 2 tbsp

Method:

1. Lightly roast all the nuts and seeds (except the sesame seeds). Allow them to cool and coarsely grind them.
2. Blend or mash the soft, deseeded dates into a smooth paste.
3. Combine the coarsely ground nuts, seeds, desiccated coconut, powdered makhana, date paste, and ghee. Knead well until the mixture forms a smooth, firm dough.
4. Place the dough on parchment paper and gently roll it into a cylindrical log, applying a little ghee if required to achieve a smooth, glossy, and non-sticky finish.
5. Spread the roasted sesame seeds evenly on another sheet of parchment paper or a flat plate. Roll the prepared dough log over the sesame seeds until it is evenly coated.
6. Cut the log into equal portions and shape each portion into a smooth spherical peda.

3. Filter coffee and Mysore pak modak

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:

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

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:

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

Assembly

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

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.

4. Fried modak

Recipe by Swapnil Chowgule, Chef Commi 3, Deltin Suites, Goa

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

Method

Prepare the filling

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

Prepare the dough

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

Shape the modaks

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

Deep fry

• Heat oil to approximately 160–170°C.
• Fry the modaks over medium-low heat until golden brown and crisp.
• 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.