Garden Of Arts Ganpati Modak Mould/Modak Maker/Modak Sancha of Plastic Set of 2

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Garden Of Arts Ganpati Modak Mould/Modak Maker/Modak Sancha of Plastic Set of 2

Garden Of Arts Ganpati Modak Mould/Modak Maker/Modak Sancha of Plastic Set of 2

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Here is the Modak recipe made of rice flour shells filled with a succulent mixture of jaggery and coconut. It’s Ganesh Chaturthi ! Time to make umpteen varieties of modak, Ganesha’s favourite. Do not have the mold? Traditionally Modak was made by hand and it simply takes some practice and patience to shape them uniformly. Here is how to make Modak by hand:

Gently open the Modak Mould and you will have the Modak shaped beautifully in the center of each indent. Remove any excess dough that is around the sides of the Modak using a small pointy spoon or a butter knife. Grease your hands. Take a small portion of the mixture and roll between greased palms. Grease the modak mold. Place a small ball in the greased modak mold. Press it inside using your thumb or index finger. Both ways, the ukadiche modak stays soft if you use good quality flour and rice. Offer God, distribute and enjoy yourself! Ganpati Bappa Morya 🙏🏻 👩🏼‍🍳 Substitutions The seasoned chefs don’t need them, but if you’re a novice who is welcoming Bappa home this year, you’ve come to the correct place. If for some reason you are unable to shape into a modak after the mixture has cooled down, then simply add 1-2 tablespoons of almond flour or milk powder and chill the mixture again in the refrigerator or freezer and try again.

Heat a heavy bottom pan on medium flame. Add 1 teaspoon ghee and grated coconut and roast it for 2-3 minutes. Here I am using Indian style Preethi brand mixer grinder. This would not work in Blendtec or Vitamix type of blender. If you don’t have an Indian style grinder then you should use a food processor. While the mixture is still warm, apply some ghee and warm water to your hands and knead it until it is soft, about 5-7 minutes. The dough should not look patchy or crumble. You will need to add 2-3 tablespoons of warm water to get the perfect smooth dough. Optionally, you can add a couple of teaspoons of warm milk while kneading the dough, which will make it extra soft. Coconut : Fresh grated coconut is recommended for this recipe. We can use desiccated coconut as well when fresh coconut is not available. Coconut powder or milk in place of grated coconut is not recommended even though we can use as it may not taste perfect!

Pistachios: I like the combination of chocolate and pistachios. But you can use your choice of other nuts like almonds, cashews, walnuts, hazelnuts, etc. Ukadiche means steamed in Marathi. Ukadiche Modak is a Maharashtrian sweet recipe for steamed modak. It has a sweet stuffing of coconut and jaggery stuffed in a layer of steamed rice flour. The outer layer is made from rice flour dough. Also, take a portion, make a smooth, tight ball and then stuff into mould. It also helps in getting a smooth surface. Optionally, place a strand of saffron on top of each modak and press it into the rice flour covering. You can add a teaspoon of kewra water or rose water into the mixture for a nice aroma. I have skipped because I want full of saffron flavor only.

Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons. Modak is a sweet made during the festival of Ganesh Chaturthi as an offering to Lord Ganesha. There are two types of modak – steamed (ukadiche modak) and fried (talniche modak). You can also make sweet modak with dry fruits or mawa. What is Ukadiche Modak? Again start pulsing and it should come together like a dough. If not then you can a teaspoon of water at a time, pulse and see.

The rice flour used must be very fine. It is best to sieve the rice flour to make sure there are no big chunks. This is an optional step if you are using very fine rice flour. It takes only 30 minutes (from cooking to shaping). Such a lifesaver when you’re busy with decorating and other stuff during this festive season. Nuts: I have used almonds and cashews which are most commonly used in Indian sweets. But for a variation, you can add other nuts like walnuts, pecans, hazelnuts.It is important to knead the dough while it is still warm. But the shaping can be done even after the dough cools down. Here is the pic of ingredients requires to make easy kesar modak peda. Only 4 ingredients but it taste the best and too good. I am sure Lord Ganesha will love it.

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