No matter which community you belong to, whether you celebrate Ganesh festival or not, Ukdiche Modak is something you cannot resist. The soft, white dumplings made with rice and stuffed with a good amount of coconut and jaggery, and served with ghee is probably the best part of the 10-day celebrations. The prasad is not only a favourite of Lord Ganesh but also his devotees can eat a couple of these heavenly delights at a go.
Ukdiche is the traditional modak but if you want to try different flavours, try different stuffings and treat your family and friends to this sweet surprise.
Go bananas
Feroz Patel, head chef, Fairfield by Marriott Pune Kharadi, points out that the modak, also known as ‘mulik’, is a popular and delicious mouth-watering Konkani recipe. “Many people, both young and old, have adopted a vegan lifestyle as they don’t want to hurt animals. However, food options are limited for vegans, and since most of the prasad served in India contain milk, I have created a Banana Coconut Modak, so that vegans too can be a part of the festivities,” he says.
Banana Coconut Modak
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METHOD
(Tip: Banana Coconut can be replaced with Dark Chocolate stuffing.)
Healthy quinoa
Amol Patil, head chef, Hyatt Pune, Kalyani Nagar, Pune, says that the supergrain — quinoa, has become an instant favourite with everyone. “It is high in fibre and contains more protein than any other grain and is even gluten-free, something that many people are avoiding these days and since they shouldn’t really miss out on the fun, they can replace their regular stuffing with a healthier option,” says Patil.
Ukadiche Modak with Quinoa
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For modak covering
For the filling
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Arabian wonder
Rajesh Kumar Dubey, chef, Asia Kitchen, Speciality Restaurants Ltd, gives the modak a Middle Eastern flavour. “For this modern-day, Arabian Nights-inspired modak, I have given it a twist by using a date syrup drizzled on steamed dumplings with a rich and sweet stuffing made with cashews and coconut,” he says.
Coconut Dumplings with Date Syrup
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The king of modak
Ukdiche Modak
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For the modak
For the stuffing
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(Recipe by Maharaj Jodharam Choudhary, corporate chef, Khandani Rajdhani)
Nuts over Nutella
Praduman Bisht, executive chef at Marriott Suites Pune, says that this year, he is going to make use of Nutella and peanut butter to stuff the dumpling. “Youngsters these days are all about eating readymade spreads that cater to their taste. Be it savoury or sweet, there are a lot of flavours available in the market that youngsters are drawn to,” says Bisht. He adds that Nutella and peanut butter are one of the spreads that youngsters enjoy the most, so while keeping tradition intact, it is also fun to play around and create a modern modak that takes less time in preparation and also appeals to the younger masses.
Nutella and Peanut butter Modak
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For the modak dough
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Craving for carrots?
Nader Shaikh, executive chef, Sheraton Grand Pune Bund Garden Hotel, points out that Gajar Ka Halwa is something that Indians love. “We, Indians, take Gajar Ka Halwa very seriously and it is usually made the maximum number of times in winter, but that does not mean we cannot enjoy it pre winter,” says the chef excitedly.
Gajar Halwa Ukdiche Modak
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For the halwa
For the modak
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Pick the pumpkin
Anant Bansode, pastry chef, Four Points by Sheraton, Hotel and Serviced Apartments Pune, points out that the trend of eating healthy food is picking up with people of all ages, across various lifestyles. “Some may consider the original modak unhealthy, so they may not take a bite and miss out on its rich taste. So for the health conscious I have created a healthy stuffing with pumpkin,” he says, adding that it is a powerful source of fibre, is low on calories, contains antioxidants and boosts the immune system.
Bhoplyche Ukdiche Modak
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