Ukdiche Modak — The Star of the Festival

No Ganpati celebration is complete without ukdiche modak. Made from a delicate rice flour outer layer, hand-shaped into those iconic pleats, and filled with a rich mix of fresh coconut and jaggery, these are steamed to soft, melt-in-the-mouth perfection. Tradition says these are Bappa’s favourite, and honestly, one bite and you’ll understand why. The best part about the festival is watching households compete — ever so lovingly — over whose modak has the neatest pleats.

Fried Modak — For the Crunch Lovers

If steamed isn’t quite your style, fried modak is the answer. Same coconut-jaggery filling, but wrapped in a maida-based covering and deep-fried till golden and crisp. It’s a slightly indulgent twist that’s become just as beloved as the traditional version, especially among the younger crowd who love that extra crunch.

Sonth Modak and Dry Fruit Modak

Over the last few years, modak has moved beyond just coconut and jaggery. Sonth (dry ginger) modak, packed with a mix of dry fruits and edible gum, has become a popular festive gifting option, especially for elders. Rich, warming, and slightly less sweet, it’s a great addition to your festive spread if you want variety on the plate.

Panchamrut:

To round off the festive table, a small bowl of panchamrut usually finds its way in as prasad, adding a light, comforting sweetness that ties the whole meal together.