Handmade Ukdiche Modak for Ganesh Chaturthi
I hand-pleat every modak with a thin, delicate rice-flour skin, filling them with fresh coconut and organic jaggery, and steaming them fresh in my Matunga kitchen.
A close up of my freshly steamed Ukdiche Modak, ready for Ganpati Bappa's prasad. Each delicate pleat holds a sweet filling of coconut, jaggery, and dry fruits, a true festive delicacy.
The condensation on this box is proof of how fresh and steaming hot my Ukdiche Modak are when delivered. I take great care to ensure they reach you just as if they came straight from my kitchen steamer.
Another batch of my popular Dryfruit Kesar Ukdiche Modak, prepared with care for the Ganapati festival. The saffron strands give them a beautiful aroma and color, making them a special offering.
The final batch of Ukdiche Modak delivered on Anant Chaturdashi. It is always a humbling experience to receive such wonderful feedback for Bappa's favorite sweet.
Passing on traditions is as important as preserving them. Here I am showing my niece how to make fried modak, a beautiful moment of learning and bonding in my kitchen during the Ganapati festival.
About Ganesh Chaturthi Special: Ukdiche Modak
The secret to a good Ukdiche Modak is in the pleating. I use high-quality Ambemohar rice flour to make the dough, keeping the outer skin thin enough to ensure every bite is packed with the fresh, moist coconut and jaggery filling, yet sturdy enough to hold its shape during steaming.
My Process
I believe food is sacred—Ann he Purnabrahma. Because these are handmade, I do not use machines or shortcuts. My day begins with preparing the dough using a hot-water method, which ensures the rice flour stays soft even after steaming.
The Filling
The heart of my modak is the mixture of freshly scraped coconut and organic jaggery. I infuse it with nutmeg and a hint of cardamom to bring out that traditional aroma. I avoid all artificial thickeners, colours, and preservatives, so the taste you get is pure.
Freshly Steamed, Never Pre-Cooked
I steam each batch only after your order is confirmed. When you receive your box, you might notice condensation—that is actually a good sign. It proves the modaks were packed while fresh and hot. To enjoy them at their best, I recommend consuming them within 24 hours of delivery. If you keep them for later, simply re-steam them for a few minutes to bring back the softness of the rice shell.
Ordering for Ganesh Chaturthi
Since I run this out of my home kitchen in Matunga and only accept a limited number of orders per day to maintain quality, festive slots fill up quickly. Please plan your requirements a day in advance so I can ensure your prasad is prepared with the care it deserves.
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