Mumbai's modak mania: Explore the fusion of tradition and innovation of Bappa’s favourite treat

Modak holds a special place in the hearts of Mumbaikars. This delectable treat is not only a culinary delight but also a symbol of profound love and devotion for Bappa. It's believed to be Lord Ganesha's favourite indulgence, and its association with the deity makes it an indispensable offering during the Ganesh Chaturthi celebrations.

The word ‘modak' is derived from the Sanskrit word "Mod," which implies happiness. Therefore, modak serves as an extension of the joy and prosperity that Lord Ganesha is believed to shower upon his disciples. Mythology reveals that Lord Ganesha was offered modak by his mother, Goddess Parvati, as a special treat. Impressed by the taste, he declared it his favourite treat.

In Mumbai, the culinary landscape constantly evolves, and chefs are not only preserving the traditional flavours of modak but also infusing innovative twists into this timeless dessert. From classic steamed rice flour modak stuffed with coconut and jaggery to contemporary interpretations featuring flavours like chocolate, mango, and even savoury versions with ingredients like cheese and herbs, there's a modak to cater to every palate.

These modern avatars of modak not only pay homage to tradition but also reflect the city's dynamic and multicultural culinary spirit. Consequently, Ganesh Chaturthi becomes a delightful blend of tradition and innovation which attracts locals and tourists as well. Midday combed through Mumbai, leaving no stone unturned in its search for traditional and innovative Modak varieties. Here's a round-up of Mumbai's modak mania.

Modern and traditional avatars of modak

8 months agoWEBSTORY

Healthful delights

"Lord Ganesha's favourite modak reminds us that life's sweetness is found in simple things," shares Chef Lalit Chunara from Blabber Juhu. This Ganesh festival, his house-made modaks are a rendition of freshly grated coconut and jaggery, with a soft shell that is made from rice or wheat flour. There is no artificial colour or processed food used, informs the chef.

It contains ghee which helps in rebuilding the intestinal lining and elimination of toxins. "The coconut we add in ukadiche modak contains sterol which helps to reduce low-density lipoprotein (LDL) cholesterol and improves high-density lipoprotein (HDL) cholesterol, hence have health benefits," shares Chunara.

What's on the menu?
Date and figs modak
A variation of steamed modak moulded with ghee with a filling of dates, figs, chopped and nuts
Coconut and apricot modak
Modak steamed and stuffed with freshly grated coconut and apricots, finished with a pinch of cinnamon to enhance the flavour
Mava and biscoff modak
Modak enriched with dense mawa and biscoff fillings
Where: Blabber Juhu, Stanza Living Monterrey, 46, Gulmohar Rd, near CritiCare Hospital, Juhu Scheme
Price: Rs 400 onwards
Order on Zomato

Fusion of flavours

This assorted modak box features a trio of flavours: rose, kesar, and chocolate. This festive menu offers a delightful blend of traditional and modern tastes. Each modak is thoughtfully crafted to ensure a harmonious balance of flavours, making it an appealing choice for those seeking a diverse modak experience.
These modaks are not just a treat for the palate but also serve as a visual delight, making them an aesthetic addition to festive celebrations.

What's on the menu?
Rose modak
Chocolate modak
Kesar modak

Where: The Coco Butter, Lower Parel
Price:
Box of 9 modaks: Rs 400
Box of 6 modaks: Rs 340
Call: 91370 19622

Vegan treats

Mumbai chefs are known for their creativity, and during Ganesh Chaturthi, they experiment with various fillings and presentations. Yogisattva's limited-edition sweets are a wholesome delight, crafted from organic ingredients such as coconut, almond butter, coconut milk, flour, a medley of spices, and unrefined coconut sugar.
These modaks are a testament to health-conscious indulgence, as they are not only vegan but also gluten-free, devoid of refined sugar, and entirely plant-based. The delectable range comprises three tantalising variations.

What's on the menu?
Vegan coconut jaggery modak
Vegan besan modak
Vegan rose besan modak

Price: Rs 800 onwards
Where: Yogisattva, 7th Floor, Pinnacle House, 15th Road, Bandra
Call: 9867455009, Zomato and Swiggy

Modak Extravaganza

There is something in store for those in Pune. Head to Conrad Pune for an exquisite setting where tradition meets culinary artistry with a curated assortment of traditional modaks. Crafted from a blend of pure ghee, coconut, jaggery, cashews, raisins, flour, and cardamom powder, the inner filling of a modak is meticulously prepared to strike the optimum balance of sweetness and flavour. If you like the oozy fillings, this is your corner.

What's on the menu?
Coconut jaggery modak
Kesar modak
OG modak

Where: Pune Sugar Box, Conrad Pune
When: September 19 - 29
Call: 02067456745 or +91 9168603850

Modak Medley

The Modak Medley Box of 18, available at the Bombay Sweet Shop, offers a delightful assortment of modaks that cater to a variety of tastes and preferences. Each modak is thoughtfully crafted with a blend of ingredients, including nuts, gluten, besan, soy, dairy, and coconut, ensuring a rich and diverse flavour profile.
Each modak is carefully handcrafted to ensure an exquisite and preservative-free treat. It serves as an ideal choice for those looking to savour the essence of Indian sweets during special occasions and festive celebrations. The box includes three distinct varieties:

Coconut Khubani Modak
This modak encapsulates the essence of coconut and khubani (apricots), creating a harmonious blend of sweet and nutty flavours.
Puran Poli Modak
For those who appreciate tradition, the Puran Poli Modak combines the classic flavours of puran poli, offering a nostalgic and comforting taste.
Chocolate Fudge Modak
A modern twist on the traditional modak, the Chocolate Fudge Modak boasts a rich and indulgent chocolatey centre, perfect for those with a sweet tooth.

Where: Bombay Sweet Shop, JAK Compound, Lane, Byculla East
Price: Rs 1300 per box onwards
Order: bombay sweetshop.com
Call: 9136192636

Modak the authentic way

"Modak is a highly revered festive dish and we like to keep it authentic," said Laxmi Kesarkar in a telephonic conversation. Well in advance of the festive season, Kesarkar and Namrata Pawaskar, longtime friends hailing from Dadar, are in high demand for their signature ukadiche modak and puranpolis. If you happen to be fortunate, they might accommodate a last-minute request.

Laxmi Kesarkar and Namrata Pawaskar, Dadar
Price: Rs 35 onwards per piece
Call: 9322844376 or 8652145490

Whip up a modak at home

Ingredients:
Water, 220 gm
Salt, 1/2 tsp
Ghee, 1 tsp
Nachni flour, 200 gm
Fresh coconut grated, 250 gm
Coconut sugar, 100 gm
Cardamom powder, 1 gm
Dried rose petals, 1 gm

Method:
Bring the water, salt and ghee up to a boil.
Once boiling, add in the nachni flour and cook for a minute while stirring with a wooden spatula.
When the flour absorbs all the liquid, cover it with a lid and leave it off the heat for five minutes.
This allows the flour to hydrate fully.
Now knead it into a ball and continue kneading for five minutes until smooth. Add a little water if needed but sparingly.
For the stuffing, de-seed 10 green cardamom pods and crush the seeds in a mortar and pestle.
Toast the dried rose petals and grind it into a powder.
Heat the coconut sugar until it melts.
Once melted, add in the grated coconut and spices. Mix thoroughly to prepare the batter.
Make small modak pods and fill them with the batter.
Place in a steamer at low flame for 10 minutes.
Moist and supple modak is ready to be served.

Recipe by Chef Rahul Punjabi, Masala Library

Mava and Biscoff Modak

Ingredients:
Modak flour, 1 cup
Blue pea water, 1 cup
Sesame oil, 1 tbsp
Pinch salt
Mava, 1 cup
Crushed biscoff cookies, 1 cup
Cardamom powder, 10 gm
Biscoff spread

Method:
Boil blue pea water in a vessel.
Add flour to it and stir it till it mixes thoroughly. Switch off the gas.
Cover the above mixture for five minutes.
Take out that dough and knead it for five minutes until it gets smooth.
Now cook mava and biscoff cookies together at a low flame.
Add cardamom powder and biscoff spread to the mixture.
Then fill the mixture with rice coating.
Place in a steamer at low temperature for 8 to 10 minutes.
Once the modak is steamed, brush with desi ghee and serve.

Recipe by Chef Lalit Chunara, Blabber Juhu