Vinayaka Chavithi Recipes - 2023 - Swasthi's Recipes (2024)

5 Delicious recipes to make awesome Modak & Ladoos for Ganesh Chaturthi. This post shares recipe to make outer covering for Modak along with 5 different kinds of stuffings you can make. You also can also make some of these stuffings to Ladoos.

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AuthorSwasthi

For the outer covering

• ▢ 1¼ cup rice flour fine flour (refer notes to make flour)
• ▢ 1¼ cup water
• ▢ 2 to 3 tbsp water for kneading if required
• ▢ 1 pinch salt
• ▢ 1 tsp ghee
• ▢ 1 tbsp ghee if needed for greasing

Option 1 – Coconut jaggery stuffing or ladoos

• ▢ 2 cups grated fresh coconut
• ▢ 1 cup jaggery grated or powdered
• ▢ 1 tsp ghee
• ▢ ½ tsp cardamom powder

Option 2 – Peanut mixture for stuffing or ladoos

• ▢ 1 cup peanuts
• ▢ ¾ cup jaggery grated
• ▢ ½ tsp cardamom powder
• ▢ 3 to 4 tbsp water
• ▢ ¼ cup coconut (optional) (I used copra)

Option 3 – chana dal stuffing

• ▢ ½ cup chana dal
• ▢ 1 cup water
• ▢ ¾ cup jaggery powdered or grated

Option 4 – Sesame stuffing or ladoos

• ▢ 1 cup sesame seeds
• ▢ 1 cup grated jaggery
• ▢ ½ tsp cardamom powder

Option 5 – Dry fruits stuffing or ladoos

• ▢ ¼ cup cashews
• ▢ ¼ cup almonds
• ▢ ¼ cup pistachios or walnuts
• ▢ 10 dates
• ▢ 8 apricots or replace with some dates
• ▢ 3 to 5 dried figs or anjeer

Option 1 – Coconut jaggery stuffing or ladoos

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  Heat ghee in a pan and add coconut and jaggery.

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  Cook stirring often – jaggery melts and the entire mixture turns gooey.

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  Continue to cook until the mixture turns thick and all the moisture evaporates.

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  Add cardamom powder and cool this.

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  Either use this as stuffing or make ladoos and then roll them in dried coconut for garnish.

Option 2 – Peanut mixture for stuffing or ladoos

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  Dry roast peanuts on a medium flame until golden & begin to smell good. Cool them and remove the skin.

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  Coarsely crush them in a mixer.

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  Then add jaggery & cardamom powder. Then blend just until mixed. Use this as filling or make ladoos

Option 3 – chana dal stuffing

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  Cook chana dal in water until just cooked without making them mushy.

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  Drain the excess water and mash or blend the dal to get a smooth or slightly coarse texture.

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  If you want to make hayagreeva with this, then do not blend or mash it.

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  Add jaggery and cook until the mixture turns gooey and then turns thick.

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  When done the entire mixture turns to a mass. Add cardamom powder and mix.

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  Use this as a stuffing.

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  Or make hayagreeva by heating 2 to 3 tbsps of ghee and fry 10 cashews and 10 raisins.

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  Transfer the prepared chana dal sweet to the ghee and turn off.

Option 4 – Sesame mixture for stuffing or ladoos

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  Toast the sesame seeds on a low heat until they begin to smell aromatic. Do not over roast as they may turn bitter.

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  Cool them and add to a blender along with cardamom powder. Make a fine powder.

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  Then add jaggery and blend until all the ingredients blend well.

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  To make the ladoos blend until the mixture begins to release oil.

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  Use it as a stuffing to make modak or kozhukattai. Or make ladoos.

Option 5 – Dry fruits stuffing or ladoos

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  Chop and toast the nuts & dry fruits one after the other until warm.

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  Cool and add the nuts to a blender. Make a coarse powder.

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  Then add the dry fruits and blend until well mixed.

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  Use this as a stuffing to make modak, kudumulu or kozhukattai. You can also simply roll small portions of this to balls.

Making outer covering

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  Heat water in a pan. Add 1 tsp ghee and a pinch of salt. Bring the water to a boil.

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  Next add the rice flour and turn off the stove. Mix well to make a crumbly dough. Cover and set aside until the temperature comes down.

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  When the mixture is warm begin to knead and make a smooth dough. You can dip your fingers in water and knead if it is crumbly. You can use up to 3 to 4 tbsps.

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  Divide the dough to 11 parts. Roll to smooth balls. Keep them covered.

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  Make a dent in the center of the ball with your thumb. Moisten your fingers and begin to spread the dough with your fingers to make a even thin puri. The edges may crack it is common, just dip your fingers in water and join the cracks.

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  Place the prepared stuffing mixture in the center and bring the edges together making little pleats like we make for a paratha. They may break just stick them back.

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  Join all the edges & seal. From the center pinch little dough slightly to give a modak shape. You can also pinch off a bit of the dough on the sides to give a nice look.

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  Alternately you can grease a modak mould and press down the rice flour dough first and make space in the center. Put the peanut mixture. Seal the bottom with more dough.

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  Keep the modaks covered with a moist cloth.

Steaming

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  Bring 2 cups water to a rolling boil in a cooker or steamer.

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  Place all the modaks in a greased steamer bowl or plate. You can also line the plate with a moist cloth and place the modaks on it.

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  Steam just for 8 to 10 mins on a high flame.

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  Cool them and offer to the Lord Ganesha for ganesh chaturthi pooja.

Making rice flour

1. If you do not have rice flour, then soak 1.5 cups raw rice in a large pot for 2 to 3 hours. Drain the water and spread the rice on a clean cloth.
2. When the rice is slightly moist, then add them to a blender jar and make a fine powder. Sieve the flour using a fine flour sieve plate and grind the coarse grains again. Repeat the sieve.
3. Fresh made flour will need less water as it is moist, you can use 1 cup water for the above recipe. Then if needed add more while kneading.
4. This flour will be slightly moist. If you wish to use it the next few days, then transfer to a large plate and allow to air dry for few hours. Then refrigerate.

Nutrition values only for peanut stuffed modaks.

Nutrition Facts

Ganesh Chaturthi Recipes – 5 Modak and Ladoo Varieties

Amount Per Serving

Calories 222Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Cholesterol 4mg1%

Sodium 8mg0%

Potassium 119mg3%

Carbohydrates 30g10%

Fiber 1g4%

Sugar 13g14%

Protein 4g8%

Calcium 20mg2%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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