Ganesh Chaturthi is being celebrated on September 14, 2026, marking the start of a 10-day festival dedicated to Lord Ganesha. The festival is celebrated with prayers, placing Ganesha's idol and offering special bhog, with modak being one of the most special offerings. While the traditional steamed ukadiche Modak made with rice flour, coconut and jaggery persists to be a favourite, chefs are also giving this beloved festive sweet new flavours and a twist.
From ragi and Chikmagalur filter coffee praline to a savoury green gram and coconut filling, these recipes bring together the familiar Indian ingredients in unpredictable combinations. Here are chef-curated recipes you can try for Ganesh Chaturthi 2026, whether you are making modaks for the bhog or looking for something different for your festive spread.
Ragi & Chikmagalur Filter Coffee Praline Modak
By Chef Vilas Dhankute, Executive Chef at Grand Mercure Bangalore
Ingredients
For the Dough
1 cup ragi flour
½ cup roasted rice flour
1 cup coconut milk
1 tbsp palm jaggery syrup
1 tsp ghee
A pinch of salt
Water, as required
For the Coffee Praline Filling
½ cup roasted almonds and cashews, crushed
2 tbsp strong filter coffee decoction
⅓ cup palm jaggery powder
1 tbsp honey
1 tsp unsalted butter
A pinch of nutmeg
For Garnish
Cocoa nibs or finely chopped roasted nuts
Grated coconut, optional
Banana leaf, for serving
Method
- Heat the palm jaggery and butter in a pan over low heat. Add the coffee decoction and honey, and stir well.
- Add the crushed roasted nuts and nutmeg. Cook, stirring continuously, until the mixture thickens and comes together into a glossy, sticky filling.
- Remove from the heat and let it cool slightly. Once cool enough to handle, roll the mixture into small balls and set aside.
- In a saucepan, bring the coconut milk, palm jaggery syrup, ghee and salt to a gentle boil.
- Gradually add the ragi flour and roasted rice flour, stirring continuously to prevent lumps. Cook until the mixture comes together into a soft dough.
- Cover and let it rest for 3–4 minutes. While still warm, knead the dough until smooth and pliable. If the dough feels dry, add a little warm water while kneading.
- Grease a modak mould lightly with ghee. Take a portion of the dough and press it into the mould, creating a cavity in the centre.
- Place a coffee praline ball inside and cover with more dough, sealing the filling completely. Carefully remove the modak from the mould.
- Place the modaks on banana leaves or a lightly greased steamer plate. Steam for 10–12 minutes, until the outer layer is cooked and slightly glossy.
- Allow the modaks to rest for a few minutes. Garnish with cocoa nibs or finely chopped roasted nuts and serve warm.
(Credit: Grand Mercure Bangalore)
Spiced Green Gram & Coconut Modak
By Chef Vilas Dhankute, Executive Chef at Grand Mercure Bangalore
Ingredients
For the Outer Dough
1 cup fine rice flour
1¼ cups water
1 tsp coconut oil or ghee
A pinch of salt
For the Filling
½ cup split yellow moong dal, soaked for 2 hours
1 cup freshly grated coconut
2 green chillies, finely chopped
1-inch piece of ginger, grated
½ tsp mustard seeds
A few fresh curry leaves, finely chopped
A pinch of asafoetida
1 tbsp coconut oil
Salt, to taste
Method
- Drain the soaked moong dal thoroughly.
- Heat the coconut oil in a pan over medium heat. Add the mustard seeds and allow them to crackle. Add the curry leaves, asafoetida, green chillies and ginger. Sauté briefly until fragrant.
- Add the drained moong dal and cook for 2–3 minutes. Sprinkle a little water, cover and cook until the dal is tender while still retaining some texture.
- Add the grated coconut and salt to the mixture. Mix well and cook for another minute. Remove from the heat and let the filling cool completely.
- In a vessel, boil water and coconut oil with a pinch of salt.
- Reduce the flame and gradually add the rice flour, stirring continuously until the mixture comes together into a soft dough.
- Cover and rest for 5 minutes. While still warm, knead until smooth and pliable. Keep covered with a damp cloth to prevent drying.
- Divide the dough into small lemon-sized portions and roll into smooth balls.
- Using your fingers, shape each ball into a small cup with thin edges. Place a spoonful of the savoury moong dal and coconut filling in the centre.
- Gently pleat the edges and bring them together at the top, pinching to form the traditional modak shape.
- Arrange the modak on a greased steamer plate or banana leaf.
- Steam for 10–12 minutes over medium heat until the rice-flour shell turns glossy and is cooked through.
- Allow the modak to rest for a minute before serving.
(Credit: Grand Mercure Bangalore)
Ukadiche Modak
By Chaman Singh, Chef de Partie, Deltin Suites, Goa
Ingredients
1 cup rice flour
1¼ cups water
1 tsp ghee
1 pinch salt
1 cup freshly grated coconut
¾ cup jaggery
½ tsp cardamom powder
1 tsp (optional) poppy seeds
1 tsp ghee
Method
- Heat 1 tsp ghee in a pan and add the grated coconut and jaggery to it.
- Cook this on low flame until the jaggery melts and the mixture becomes a bit thick.
- Add cardamom powder and poppy seeds to this, mix well, and allow the filling to cool completely.
- In a pan, boil the water with salt and ghee.
- Lower the flame and slowly add the rice flour and mix quickly; cover and let it rest for 5 minutes.
- Transfer the mixture to a plate and then knead while still warm, using slightly wet hands and knead until you get a smooth and soft dough.
- Take a small portion of the dough and roll it into a ball and flatten it into a thin disc.
- Create pleats around the edges and place 1–1½ tbsp of the filling in the centre.
- Bring the pleats together and seal the top.
- Grease the steamer tray lightly with ghee and place the modaks on the tray, leaving some space between each.
- Steam for 10–12 minutes on medium heat. The modaks will be ready when the outer layer appears a bit translucent and firm.
(Credit: Deltin Suites, Goa)
Filter Coffee & Mysore Pak Modak
By Chef Vijesh Modi, Executive Chef, The Deltin, Daman
For Mysore Pak Filling
Ingredients:
200 g besan
220 g ghee
250 g sugar
90 ml water
1 g cardamom powder
20 g milk powder
Method:
- Sieve the besan thoroughly,y then lightly roast the besan over a low flame until the raw smell disappears.
- Warm the ghee separately and prepare a one-string sugar syrup with sugar and water.
- Slowly add the besan to the syrup, and whisk constantly.
- Add the warm ghee in batches while mixing continuously, then add the milk powder and cardamom powder to it.
- Cook the mixture until it becomes glossy, leaves the sides of the pan and begins forming a soft mass.
- Spread the mixture in a greased tray.
- Let it cool thoroughly and cut into small cubes.
For Filter Coffee Modak Mixture
Ingredients:
300 g white chocolate
200 g mawa/khoya
80 g,milk powder
60 g, powdered sugar
80 g, fresh cream
35–40 ml, strong filter coffee decoction
20 g, ghee
1 g, cardamom powder
3–4 g, instant espresso powder
Method:
- Reduce the filter coffee decoction to about 20–25 ml for a concentrated flavour.
- In a pan, heat the cream and add the coffee reduction to it.
- Melt the white chocolate separately.
- Cook the mawa, milk powder and powdered sugar over low heat.
- To this, now add the coffee-cream mixture and cook until it gets a thick consistency.
- Add the melted white chocolate, ghee, cardamom powder and espresso powder to this and cook until the mixture gets a soft, mouldable consistency. Let it cool slightly.
- Lightly grease your hands with ghee and take the prepared coffee modak mixture and flatten it into a disc.
- Place a cube of Mysore Pak in the centre, bring the mixture around the filling, and seal completely.
- Place the filled mixture in a modak mould and press gently, then carefully demould the modak
- Refrigerate for about 20–30 minutes to let the modaks set.
(Credit: The Deltin, Daman)