#Pune365Ganeshotsav17 – Millennial Modak’s And More..

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Every Puneite knows Ganeshotsav is incomplete without the tantalizing aroma of freshly made modaks wafting from the kitchen. This season we bring you the best of tradition with a millennial twist..

From the Greek connection to a savory Italian tang; these contemporary modaks and sweetmeats beguile the evolved Puneri palate.

Greek Modaks

Ingredients: 2 cups water, 1 tsp butter, 8 tbsp honey, 1 and ½ cup rice flour, ½ tsp butterscotch essence, ½ tsp cinnamon powder, salt to taste, grate ½ blood orange zest or 1 lemon zest, ½ cup roasted nuts of your choice.


  1. Grind the nuts and lemon zest before you mix in half the honey, butterscotch essence and cinnamon powder.
  2. Now boil 1 cup water and honey in a pan till the mix thickens and set the syrup aside.
  3. To create the dough, take 1 cup of lukewarm water, butter salt and toss in the flour before you knead, cover and set aside.
  4. Section the dough into small discs that shall be filled with 2 tsp of dry fruit mixture each. Now place a tsp of honeyed syrup in each disc before you mold it into a modak shape.
  5. Steam the modaks sans any pressure for 15 minutes before you serve them with a spot of ghee.


Corn and Cheese Modaks

Ingredients: 2 cups grated cooking cheese, grated veggies like a carrot and capsicum, 1 cup boiled corn, 1 cup water, ½ tbsp rock salt, 1 tbsp oregano, ½ tbsp chilli flakes, 1 tbsp ghee, 100 gm rice flour, a handful of diced pudina.


  1. Take lukewarm water, half of the salt and mix in the flour and a part of the pudina. Knead into dough and set aside.
  2. Now take a large mixing bowl and mash the rest of the ingredients together for the filling.
  3. Create small discs of the dough, scoop in a bit of the filling in the middle and shape into a modak. The dough should suffice for over 10 modaks.
  4. Once the modaks are ready, you must deep fry them in a deep pan of oil and serve them oozing with molten cheese.


Savory Cottage Cheese Modaks

Ingredients: 1 cup diced cottage cheese, ½ a diced onion, ½ julienne tomato, 2 slit red chillies, a handful of finely diced coriander, 2 cups water, 1 tsp cumin seeds, ½ tsp chilli powder, 1 tsp turmeric, ½ tsp Amchur masala, 1 tbsp oil, 1 cup rice flour, a pinch of salt


  1. Boil the water and stir in the salt, flour to knead into dough. Set aside.
  2. For the tadka, toss in the cumin into hot oil in a pan and sautee the chillies and onion. Once caramelized, throw in the tomato and cook for a couple of minutes.
  3. Incorporate the masalas, coriander and cottage cheese in the pan to mix.
  4. Section the flour into tiny balls for the modak. Roll them out and fill with a spoon of the mixture before shaping it in the form of a modak.
  5. Lastly, steam them all for no longer than 10 minutes and they’re ready to eat!


Sweet Potato and Walnut Kheer

Ingredients: ½ kg boiled, peeled and diced sweet potatoes, 2 tbsp sabudana powder, 1 litre milk, 1 cup honey, ½ tsp cinnamon powder, 2 tbsp pistachios or almonds, a handful of diced walnuts


  1. Soak the sabudana in a cup of water for an hour. At the same time, sauté the sweet potatoes with a spoon of butter in a hot pan
  2. Heat the milk until it partially condenses and toss in the sabudana letting it cook.
  3. Incorporate the sweetness, diced sweet potatoes, cinnamon and nuts while stirring. Allow the mixture to simmer for 5 minutes and then dish up piping hot! So, cook up a storm with these recipes to kick off your festivities!
Aditi Balsaver

Aditi Balsaver

A rapacious reader and animal lover, Aditi is a traveler on weekends and a writer at night..
Aditi Balsaver