Dry Fruit Modak: A Delicious Ganesh Chaturthi-Special Sweet

This Ganesh Chaturthi, let’s make your loved ones’ health a priority while serving Lord Ganesha his favourite food. Yes, we are referring to Dried Fruit Modak, which is made with a mixture of dry fruits, desiccated coconut, and ghee and is incredibly tasty and healthful. This auspicious celebration, which commemorates the birth of Lord Ganesha, has long placed a premium on modaks. Prepare this modak as a sacrifice to the Lord and ask for his blessings for prosperity. Serve this delectable treat as prasad to all your loved ones and transport them to a realm of wonderful flavours.

Here’s the recipe for Dry Fruit Modak.


For the outer covering:

  • 1 cup rice flour
  • 1½ cups of water
  • ¼ tsp salt

For the dry-fruit stuffing:

  • 1 to 2 tbsp ghee or any oil
  • 100 gram khoya
  • 1 tsp khus khus (optional)
  • ¼ cup almonds or 16 medium sized almonds (chopped finely)
  • 2 tbsps cashews (chopped finely)
  • 1½ tbsps pistachios (chopped finely)
  • 1 tbsp chironji
  • 4 to 5 dates (chopped finely)
  • 1 tbsp golden raisins
  • ¼ cup fresh grated coconut
  • ¼ cup sugar

Other ingredients:

  • 2½ cups water for steam cooking modak in a steamer pan
  • 1 turmeric leaf (optional)
  • 1 to 2 teaspoon ghee or oil, for greasing the steamer pan or idli moulds, if not using turmeric leaf


  • Keep all the ingredients ready for the dry fruit modak. 
  • Chop all the dry fruits, nuts and keep aside
  • In a pan or vessel add 1.5 cups of water.
  • Place it on a stovetop on medium to high flame. 
  • Sprinkle ¼ teaspoon salt.
  • Let the water come to a rolling boil.
  • Reduce the heat and then add the rice flour gradually.
  • Quickly stir and mix the rice flour with water.
  • Mix very well and switch off the heat.
  • Cover the mixture with a lid and keep aside for 4 to 5 mins.
  • Then transfer the mixture to a thali or plate.
  • Allow the dough to slightly cool down. 
  • Knead the dough while it’s still warm but take care not to burn your fingers.
  • The dough should be soft and smooth.
  • Cover the dough with a damp muslin or cotton cloth. 
  • Now, allow the dough to rest for 10 to 12 mins.

For the dry-fruit stuffing:

  • Prepare the stuffing for the modaks. 
  • Heat a shallow frying pan and add 1 tablespoon of ghee
  • Add all the chopped almonds, pistachios, cashews, dates, chironji, and raisins
  • Keep stirring on low heat.
  • After 1 to 2 mins the dry fruits will be fragrant and partly roasted. 
  • Remove them on a plate and set aside.
  • In the same pan add 1 teaspoon ghee. 
  • Add poppy seeds and saute them till they crackle on low heat.
  • Then remove the poppy seeds and also the ghee. 
  • Place aside with the roasted dry fruits and nuts.
  • Then add grated or chopped mawa.
  • When the mawa begins to melt, then add ¼ cup sugar.
  • Mix very well. Keep stirring the mixture.
  • The mixture will start bubbling. 
  • Then add ¼ cup fresh grated coconut.
  • Stir again on low heat for a minute.
  • Add the roasted dry fruits and poppy seeds.
  • Keep stirring and mixing for a minute more on low heat.
  • Switch off the flame.
  • Transfer the mixture to another plate.
  • If you are using turmeric leaves then cut them. 
  • Place the leaves on individual idli moulds or line them on a baking pan or steaming pan. Or else, simply grease the moulds or steamer pan with oil or ghee.

For assembling and shaping:

  • Grease the modal moulds with little ghee or oil.
  • Make small balls from the dough. 
  • They should be smooth and have no cracks.
  • Close or lock the mould gently. Put a small ball in the mould. 
  • Press the dough along the surface of the mould, so that a cavity or space is made
  • Add the dry fruit mixture. 
  • Then cover with a small piece of dough on top. Press to even it.
  • Now open or unlock the mould.
  • Gently remove the modak from the mould.
  • Alternatively you could flatten the ball. Then place the modak filling in the centre. Make small pleats, bring all the edges together and join.
  • Keep the modak over the turmeric leaves or on greased idli moulds or steamer pan
  • Either you could use a steamer pan or you could steam the modaks in a pressure cooker for 8 to 10 mins on low heat without the whistle and vent.
  • If using a steamer pan then add 2 and ½ cup of water to the pan. Let the water come to a boil.
  • Now carefully place the moulds into the steamer pan taking care of the water. does not touch the idli moulds or baking pan on which the modaks are kept.
  • Cover the pan with a lid and steam for 10 to 15 minutes on a low heat.
  • Once the modaks are steamed gently remove and keep aside.
  • You can sprinkle some ghee or saffron infused milk on the modaks prior to offering it to Ganesha.