Ghee in Modak: Why It Matters for Ganesh Chaturthi
Ghraam Team
Part of our Complete A2 Ghee Guide. See the full picture of A2 ghee sourcing, purity, and buying advice.
Quick answer: Ghee is essential to modak, Ganesha's favourite sweet, in two different ways depending on which type you make. Ukadiche modak, the traditional steamed version, uses ghee in the dough and is served hot with a spoon of ghee on top. Fried modak (talniche modak) uses ghee as the frying medium itself. Both are genuine, traditional preparations, not a choice between "authentic" and "shortcut."
Key takeaway: Modak isn't one fixed recipe; it's a category with real regional variation, and ghee's role changes depending on which version you're making. Understanding both means you can pick based on your own kitchen and time, not just default to whichever one you've seen most often online.
Who this guide is for: Anyone preparing modak for Ganesh Chaturthi this year and wanting real recipes for both the steamed and fried versions, not just one. Read this in the days before the puja if you're deciding which type to make, or the same day if you need the method quickly. It supports two use cases: following an actual recipe, and understanding why ghee belongs in modak the way it does rather than being an optional garnish. GHRAAM is a Delhi-based D2C brand selling A2 Bilona ghee, and this post is a practical, respectful guide to the tradition rather than a sales pitch.
Why Modak Is Ganesha's Favourite Sweet
According to Wikipedia's documented history of the sweet, modak is considered one of the favourite dishes of both Ganesha and the Buddha in Hindu and Buddhist tradition, which is why it's used in prayer offerings. The tradition runs deep: culinary historian Darra Goldstein dates modaka back to roughly 200 BCE, with early mentions appearing in Ayurveda, the Ramayana, and the Mahabharata. Ganesha himself carries the epithet "Modakapriya," meaning "the one fond of modak," and offering 21 modaks during Ganesh Chaturthi puja is a widespread custom tied to this association.
The sweet filling, coconut and jaggery, is traditionally read as symbolising the bliss of hidden knowledge inside a simple outer shell, which is part of why modak carries more cultural weight than an ordinary festival sweet.
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Shop the TrioUkadiche Modak: The Traditional Steamed Version
Ukadiche means "steamed" in Marathi, and this is the classic Maharashtrian version most closely associated with Ganesh Chaturthi. The outer shell is made from rice flour dough, and ghee goes into the dough itself, boiled together with water and a pinch of salt before the rice flour is stirred in. The coconut-jaggery filling traditionally includes a little ghee too, cooked together until it comes together into a soft, fragrant mixture. Once steamed, ukadiche modak is commonly served hot with an extra spoon of ghee poured over the top just before eating.
A Simple Ukadiche Modak Recipe
| Ingredient | Quantity |
|---|---|
| Rice flour | 1 cup |
| Water | 1 cup |
| Ghee | 1 tsp for dough, plus extra for serving |
| Salt | A pinch |
| Fresh grated coconut | 1 cup |
| Jaggery, grated | 3/4 cup |
| Cardamom powder | 1/4 tsp |
Method: For the filling, cook the coconut and jaggery together over low heat with a teaspoon of ghee, stirring until the jaggery melts and the mixture thickens slightly, about 5-7 minutes. Add cardamom and let it cool. For the dough, bring water, ghee, and salt to a boil, then reduce heat and stir in the rice flour, mixing vigorously until it forms a smooth dough. Cover and let it rest for a few minutes, then knead while still warm. Take small portions of dough, shape into cups, fill with the coconut-jaggery mixture, and pleat the edges closed into the traditional modak shape. Steam for 10-12 minutes until the shells turn slightly translucent. Serve warm with a spoon of ghee on top.
Fried Modak (Talniche Modak): The Other Real Tradition
Fried modak, called talniche modak in the Konkan region, uses a different approach entirely: a wheat-flour-based shell that's deep-fried rather than steamed, giving it a crisp, golden exterior. This isn't a lesser or shortcut version; it's a genuine regional tradition in its own right, particularly popular along the Konkan coast, and it has one practical advantage over the steamed version: it keeps for close to a week, making it easier to share or transport, while ukadiche modak is best eaten fresh the same day.
A Simple Fried Modak Recipe
| Ingredient | Quantity |
|---|---|
| Wheat flour (maida or atta) | 1 cup |
| Ghee, for the dough | 2 tbsp |
| Water | As needed |
| Fresh grated coconut | 1 cup |
| Jaggery, grated | 3/4 cup |
| Cardamom powder | 1/4 tsp |
| Ghee, for frying | As needed for deep-frying |
Method: Prepare the same coconut-jaggery filling as above. For the dough, rub the ghee into the flour until it resembles breadcrumbs, then add water gradually to form a firm dough. Roll out small discs, place a spoon of filling in the centre, fold and pleat closed the same way as ukadiche modak, then seal the edges firmly so the filling doesn't leak during frying. Heat ghee in a pan on medium-low heat and fry the modaks slowly until golden brown on all sides, since a too-high heat will brown the outside before the inside cooks through. Drain and cool before serving.
Does the Ghee You Use for Prasad Actually Matter?
Since both versions of modak are typically made as an offering before being distributed as prasad, the same honest question applies here as with any prasad preparation: does the specific ghee matter, or is any jar equivalent? Practically, this means checking the same things that matter for any pure ghee, adulteration-free and made from a named, traceable source, rather than assuming any jar labelled "ghee" is the same for this purpose. It doesn't need to be expensive to be appropriate; it needs to be genuinely what it claims to be.
Frequently Asked Questions
What are the two main types of modak?
Ukadiche modak, the traditional steamed version with a rice flour shell, and fried modak (talniche modak), which uses a wheat-flour shell that's deep-fried. Both are genuine, traditional preparations rather than one being an authentic version and the other a shortcut.
Why is ghee used in modak?
Ghee serves different roles depending on the version: in ukadiche modak it goes into the dough and is often poured on top when serving, while in fried modak it's used as the frying medium itself. Both uses are traditional, not incidental.
Why is modak considered Ganesha's favourite sweet?
Tradition holds Ganesha as "Modakapriya," meaning fond of modak, with devotional stories and centuries of practice linking the sweet to him. Its hidden sweet filling is also traditionally read as symbolising the bliss of knowledge.
Can modak be made without ghee?
Some modern variations substitute oil, but this changes the traditional flavour and texture significantly, since ghee contributes directly to both the dough's texture and the finished sweet's aroma in ways a neutral oil doesn't replicate.
How many modaks are traditionally offered during puja?
Offering 21 modaks is a widespread custom, tied to other recurring auspicious numbers in Ganesha worship, such as 21 durva blades and 21 patri leaves used in his puja.