It’s Ganesh Chaturthi and sweet shops in the city are flooded with sweets and savories, especially ‘Modaks’ – the favourite food of the elephant god. Lord Ganesha and modak are synonymous. We love modak all year around but they are the need of the hour for all the 11 days and cannot be avoided how much we try. With due respect to the traditional steamed and fried modak, if you had enough of them and want to try the delicacy with a blend of mithai and modern desserts then there are plenty of options in Mumbai that suits the palate of every devotee.
Caramella – For Chocolate Orange Ganache
If you don’t care about those extra calories then peanut butter modak is a must try! Ketki Barfiwala started Caramella in 2014 with a sole idea to give a makeover to modak. “I wanted to do something offbeat for the young generation keeping chocolate as the base,” says Ketki. Flavours available are Nutella Modak, Chocolate orange ganache Modak, Peanut butter Modak and Hazelnut praline Modak.
Cost: Box of 4: Rs 140
Box of 6: Rs 180
Box of 6(Blue): Rs 200
Box of 12: Rs 360
Address: Khar West
Contact Number: 98203 52213
Bliss Over Bite – For Nutella Bomb Modak
This Ganesh Chaturthi, ‘Bliss Over Bite’ has come up with center filled colorful Modaks. These favourite food of the elephant god comes in five flavours Coconut Crunch (White), Nutella Bomb (Brown), Strawberry (Pink), Gulkand (Orange / Green) and Kesar (Yellow).
Cost: Box of 11 – Rs 200
Box of 21 – Rs 300
Address: Kandivali East
Contact Number: 96998 50002
Khandani Rajdhani – For Chana Dal Modak
Khandani Rajdhani is offering Ganesh Chaturthi special thali, especially that includes a wide variety of delightful dishes. One can find a wide range of modaks such as Chana Dal Modak, Chocolate Modak, Coconut Modak, Dryfruit Modak, Kaju Modak, Kesar Mawa Modak, Motichur Modak, Strawberry Modak, and the traditional Ukadiche Modak.
Vedge – For Modak Platter
Vedge has curated an exclusive Modak Platter for Ganesh Chaturthi with exciting flavours like Chocolate Vanilla and Cooked Apple & Cinnamon. The Modak Platter includes Coconut & Jaggery Modak, Cooked Apple & Cinnamon Modak, Carrot, Cashewnut & Khao Modak, Chocolate Vanilla Modak, Coconut Caramel Modak, and Coconut & Raisin Fried Modak.
Cost: Rs 199 per platter
Address: Vedge, Ground Floor, Fun Republic Mall, Shah Industrial Estate, New Link Road, Andheri West
All My Sins
All My Sins founder Etee Poddar has come up with a fusion of Indian favourites combined with the classic no-bake cheesecake. This Ganesh Chaturthi try their classic Motichoor and Gulab Jamun Cheesecake, that will gratify your taste buds to the core.
Cost: Half kg- Rs 1,500
1 kg – Rs 2,200
Address: A-6, Mamta Building, 1st Floor, Irla Bridge, S.V.Road, Andheri West
Contact: 98206 51129
Khandani Rajdhani’s Maharaj Jodharam Choudhary shares the recipe of ‘Chocolate Modak’.
- 2 cups Ricotta Cheese
- 1 cup Sweetened Condensed Milk
- 1/2 cup semi-sweet Chocolate Chips
- 1 tablespoon unsweetened cocoa powder
- Heat heavy bottom pan on a medium heat.
- To that add ricotta cheese
- Mix and cook for 5 to 8 minutes.
- Once the ricotta cheese starts to thicken up, add condensed milk in that.
- Mix and cook for 4 to 5 minutes more.
- Turn the heat off.
- Add cocoa powder, chocolate chips, mix well.
- Wait until mixture cools down completely.
- Once the chocolate mixture is cool to touch.
- Take the modal mold and stuff with chocolate mixture to give that a modak shape.
- Chocolate Modak is ready!
Executive Sous Chef, Lokesh Jarodia, Novotel Imagica Khopoli, shares the recipe of Barfi Modak.
- Kaju paste – 125 grams
- Khoya – 100 grams
- Sugar – 100 grams
- Pista crushed
- Silver Barak
- Almond slice fine
- Pista slice fine
- Milk – 300ml
- Ghee – 100 grams
- Fry kaju paste in ghee.
- Then add khoya, milk and cook until its thick.
- Add sugar, dry fruit and kesar.
- Put it in Modak mold and set it in a chiller for one hour.
- Once it is set, serve it in a plate and garnish it with silver Barak, slice pista, almond, and Kesar.
Chef Irfan Sayyed, Chef De Cuisine, Lake View Cafe, Renaissance Mumbai shares the recipe of Gulkhand Modak.
Desiccated coconut – 3 cup
Condensed milk- 1 tin
Milk powder- 2 tablespoon
Saffron – 1/3 teaspoon
Gulkand / rose petal preserve – 3.5 tablespoon
Desiccated coconut- 3 tablespoon
Almonds chopped – 12
Cardamom powder – 1/3 teaspoon
- In a big bowl add desiccated coconut, condensed milk, milk powder, and mix and mash well.
- In a separate bowl add all the ingredients of filling and mix and mash wall.
- Mix saffron with little water and crush to make a paste.
- Grease a modak mold and stuff the mixture and press it on all the sides of the mold.
- Make a small ball from the stuffing mixture and stuff it in the centre of the modak.
- Apply some mixture from the condensed milk mixture at the bottom of the modak and press tightly.
- Now carefully remove the modak from the mold.
- Apply some saffron mixture on the top of modaks.