Mini Modak sweets for Ganesh Chaturthi in assorted flavors

If you are looking for a Ganesh Chaturthi Modak recipe that is easy to make we’ve got you! You can offer these Modaks as Ganesh Chaturthi prasad alongside the staple Ukadiche Modak for your guests and to offer your local community too. Kids will love these mini Modaks, especially the colorful ones. If it was Ganesh ji favourite food, it’s hardly a surprise it’ll be loved by everyone who loves their sweets. Try these Ganesh Chaturthi sweets in the form of a platter of homemade Modak, in different flavors and sizes.

1. Kesar Modak

(Makes 25 Modaks)

Ingredients

• 340 gm mawa, crumbled
• 65 gm powdered sugar
• 25 gm pistachios, chopped
• ¼ tsp cardamom powder
• A few saffron strands
• 1 tbsp warm milk

Instructions

1. Take a small bowl, pour milk and saffron, and crush it to release the color, mix, and set aside.
2. Take a nonstick pan and cook the mawa on medium flame, for around three minutes, stirring frequently.
3. Pour the saffron-infused milk and cook for an additional two minutes. The mawa will start to release from the sides of the pan when done.
4. Take a deep plate or baking tray and spread the hot mawa on it. Set aside for 10-15 minutes to cool.
5. Once cool enough, use your hands to crumble the mawa, then mix in the powdered sugar, cardamom powder, and chopped pistachios. Refrigerate for 10 minutes.
6. Grease a Modak mold with ghee, then put a bit of the Modak dough into one side. Shut the mold tight to get a good shape. Remove excess from the sides and unmold.
7. Repeat with the rest of the mawa to get a plate of Kesar mini Modaks.

2. Colorful Milk Powder Modak

(Makes 15 Modaks)

Ingredients

• 90 gm milk powder
• 225 gm condensed milk
• 30 ml ghee
• ¼ tsp cardamom powder
• 2 tbsp milk, warm
• Choice of food coloring, a few drops

Instructions

1. Take a heavy-bottom saucepan, keeping it on medium heat, and add the ghee to it. Once the ghee melts, add the milk powder, and roast well.
2. Keep roasting for 8-10 minutes, turning down the heat, if needed. Towards the end, the milk powder will resemble a gritty, sand texture. Keep a close watch to make sure it does not burn.
3. Add the condensed milk and the warm milk into the pan. Stir constantly to evenly combine and get rid of any dry lumps.
4. Cook on low heat, for 15-20 minutes, until it starts to thicken. If the dough coats the back of a spoon without sliding off, it is ready. Add the cardamom powder, mix, and take off from the heat.
5. Pick your choice of food coloring and divide the Modak dough into different bowls. Then add a drop or two of the different colors to the different bowls and mix. Let them cool.
6. Grease a Modak mold with ghee, put the dough on one side press to form the modak, remove excess spilling out from the sides, and repeat with all of the dough.

3. Chocolate Modak

Ingredients

• 200 gm Cadbury Bournville 70% Dark Chocolate, chopped
• 75 gm milk powder
• 35 gm dry coconut, grated
• 2 tbsp icing sugar, heaped
• 60 ml whole milk
• 4 tbsp ghee, melted

Instructions

1. Dry roast the grated dry coconut in a nonstick pan until it’s light brown and crisp.
2. Take the pan off the heat, transfer to a bowl, mix it with 1 tablespoon of the icing sugar, and mix well, to coat the coconut evenly. Keep aside to cool.
3. Mix the other 1 tablespoon of icing sugar with the milk powder. Set aside.
4. Take a heatproof bowl, add the chopped chocolate to it, and place it over a small saucepan or pot of simmering water. Stir the chocolate to melt it. Take it off the heat once melted.
5. Add milk powder to the melted chocolate and mix. Change bowls if it's too small to make the dough. Pour the milk next, bit by bit, and mix as you add until a soft dough starts to form. Make sure it’s doughy, not runny otherwise the mold won’t hold shape.
6. Drizzle the Modak dough with ghee to prevent it from drying out.
7. Grease the mold with ghee, then add the chocolate Modak dough to one side, and close firmly to shape a Modak, remove the excess that spills out.
8. Poke a hole in the center of the Modak and put the coconut filling. Plug the hole and press it into the mold again to secure it.
9. Repeat with the rest of the dough and coconut filling and arrange on a serving dish.