Ganesh Chaturthi 2026: Unique And Contemporary Modak Preparations That You Cannot Miss

For a preparation that is essentially a stuffed sweet dumpling, the modak has acquired quite a versatile personality. During Ganesh Chaturthi, it is offered to Lord Ganesha as naivedya, with the steamed coconut-jaggery version remaining the OG classic. But in the 21st century, modern home cooks and pastry chefs are happily taking the familiar shape and desi mithai in new directions. Think matcha, chocolate, red bean, cheese, spices, and even savoury fillings. This is not about replacing tradition; it is about seeing how adaptable a beloved food form can be.

Ganesh Chaturthi will be celebrated on September 14 this year, marking the birth of Lord Ganesha. He is worshipped as the remover of obstacles, the son of Goddess Parvati and Lord Shiva, as well as a deity associated with wisdom, wealth, and auspicious beginnings. The festival's culinary traditions are especially rich in Maharashtra and southern India, where modak and its regional cousins occupy a special place on the puja and festive human table. 

Contemporary Modak Preparations That Your Kids Will Adore Along With Bappa

Matcha Coconut Modak

Matcha might not have any connection with Ganpati celebrations, but its grassy bitterness works surprisingly well with the sweetness of coconut and jaggery. Plus, the result looks strikingly modern while retaining the basic architecture of a traditional modak.

Ingredients (Makes 10)

For the filling

• 1 cup freshly grated coconut
• ½ cup grated jaggery
• ½ tsp cardamom powder
• 1 tsp ghee

For the covering

• 1 cup rice flour
• 1 cup water
• 1 tsp ghee
• 1½ tsp good-quality culinary matcha
• Pinch of salt

Method

1. Cook your coconut, jaggery, and ghee over low heat until the mixture thickens. Then stir in cardamom and cool the lot. 
2. In the meantime, boil water with salt and ghee. Then lower the heat and gradually add in rice flour, stirring continuously. Turn off the heat, cover, and let it rest for five minutes.
3. Once warm yet comfortable enough to handle, knead the dough until smooth and work in your matcha evenly.
4. Finally, divide into even portions, flatten each into a small disc, fill with the coconut mixture, and pleat into modak shapes. Steam for 10–12 minutes. 

Also read: Ganesh Chaturthi 2026: 5 Regional Takes On The Classic Puran Poli

Cheese And Jalapeño Modak

A cheese-filled modak sounds irrelevant until you taste one. Think of it as a festive savoury dumpling with a soft rice-flour shell and a molten, mildly spicy centre. It works really well as a tea-time snack instead of being part of your puja naivedya, unless savoury offerings are part of your family's traditions.

Image credit: Pexels

Ingredients (Makes 10)

• 1 cup rice flour
• 1 cup water
• 1 tsp ghee
• ½ tsp salt
• 100g grated mozzarella
• 50g grated cheddar
• 1 small jalapeño, finely chopped
• 1 tbsp finely chopped coriander
• ¼ tsp black pepper
• ½ tsp dried oregano

Method

1. Bring your water, ghee, and salt to a boil. Then lower the heat and gradually stir in the rice flour. Cover for 5 minutes, and then knead into a soft dough while still warm.
2. Time to mix in your mozzarella, cheddar, jalapeño, coriander, pepper, and oregano.
3. Then divide the dough into equal portions. Flatten each into a small disc and place a tablespoon of the cheese mixture in the centre.
4. Bring the edges together and pleat each into a modak shape, sealing the top firmly.
5. Finally, steam for 10–12 minutes until the rice-flour shell is cooked and glossy. Serve immediately while the filling is soft and gooey.

Chocolate Hazelnut Modak

Chocolate modak has become one of the more recognisable contemporary variations of the traditional Ganesh Chaturthi modaks, and there is a good reason for its popularity. It is easy to make, child-friendly, and requires no elaborate dough work. 

Ingredients (Makes 12)

• 200g dark or milk chocolate, chopped
• 100g condensed milk
• ½ cup milk powder
• ¼ cup finely chopped roasted hazelnuts
• ½ tsp cardamom powder
• 1 tsp ghee

Method

1. Melt your chocolate gently in a double boiler. Then add in condensed milk and stir until smooth. Time to add milk powder gradually, followed by hazelnuts and cardamom.
2. Cook over very low heat for 2–3 minutes until the mixture becomes thick enough to leave the sides of the pan. Cool until it is pliable.
3. Now grease your modak mould lightly with ghee and press the mixture firmly into it. Carefully unmould to avoid breaking the shape, and refrigerate for 20–30 minutes.

Red Bean Mochi Modak

This is where Japanese confectionery meets an Indian festive treat. Soft mochi encases sweet red bean paste, while the pleated modak shape gives it a distinctly relevant identity for Bappa to be surprised and delighted by. It is best thought of as a contemporary dessert rather than a traditional variant.

Image credit: Pexels

Ingredients (Makes 10)

• 1 cup glutinous rice flour
• 2 tbsp caster sugar
• ¾ cup water
• 1 tsp neutral oil
• 200g sweetened red bean paste
• Cornflour, for dusting

Method

1. Mix glutinous rice flour, sugar, and water until smooth. Microwave in 30-second intervals, stirring consistently during the intervals, until the mixture becomes thick, stretchy, and translucent. Alternatively, you can steam the mixture for around 15 minutes.
2. Once cool enough to handle, dust a working surface generously with cornflour. Then divide your mochi into equal pieces and flatten each one.
3. Place a small ball of red bean paste in the centre. Pull the mochi around it and pinch the top into small pleats. Shape gently into a rounded modak and repeat the process until all are done. 
4. Red bean mochi modaks are best eaten fresh, when the outer layer is soft and pleasantly chewy. If you refrigerate them, allow them to come back to room temperature for 15–20 minutes before serving, as the mochi will firm up when chilled.

Also read: Ganesh Chaturthi 2026: Gluten-Free Desserts That Handle Cravings On A Diet

Tiramisu Modak

This one belongs firmly in the after-puja dessert category rather than a traditional festive sweet platter. A coffee-and-mascarpone filling tucked properly inside a delectable modak-shaped shell gives the beloved Italian dessert an unexpectedly Indian festive makeover.

Ingredients (Makes 10)

• 200g mascarpone
• 2 tbsp icing sugar
• 1 tsp instant espresso powder
• 1 tbsp warm water
• 100g crushed digestive biscuits
• ½ tsp vanilla extract
• 100g melted dark chocolate
• Cocoa powder, for dusting

Method

1. Mix your espresso powder with warm water and allow it to cool. Then beat mascarpone, icing sugar, vanilla, and coffee together until smooth. Now, time to fold in the crushed biscuits.
2. Then melt your chocolate and brush a thin layer into silicone modak moulds. Refrigerate for 5 minutes, then add the mascarpone mixture. Seal the base with one more thin layer of chocolate and refrigerate for at least 30 minutes.
3. Finally, unmould carefully and dust lightly with cocoa powder before serving.