7 Artisanal Modak Recipes To Elevate Your Festive Spirit

As the festive season approaches, we embark on a culinary journey that combines tradition and creativity to redefine the beloved modak. Join us in discovering a delectable story of flavours as these artisanal modaks are more than just treats; they are edible works of art. So, get ready to savour the festive spirit with every bite as we explore the magic of reinventing tradition with seven modak recipes featuring a modern twist.

7 modak recipes with a twist:

1. Dates and Orange Modak

Indulge in the unique fusion of dark chocolate, zesty orange marmalade, and sweet dates through this modak recipe crafted by Altamsh Patel, the Executive Chef at Hilton Mumbai International Airport.

Prep Time: 30mins

Serves: 04

Ingredients

150 gm Milk Chocolate

50 gm Dates

10 gm Orange Marmalade

Method

Start by combining dark chocolate and orange marmalade. Mix them thoroughly until the chocolate melts, creating a smooth and luscious mixture.
Next, melt milk chocolate using the double-boiler method. Keep it aside for later use.
Stir the melted milk chocolate until it becomes smooth and velvety. Make sure to keep mixing even after removing it from heat.
Pour the melted milk chocolate into your modak moulds. Gently tap the moulds to eliminate any lurking air bubbles and use a scraper to remove excess chocolate.
Pop the moulds into the refrigerator for a quick 1-minute chill to set the outer chocolate shell.
Any leftover chocolate can be returned to a bowl and refrigerated for an additional minute.
Prepare a piping bag and fill it with the delectable dates, orange marmalade and chocolate ganache. Pipe this mixture into the moulds, leaving a little space at the top.
Pour the remaining melted milk chocolate into the remaining space in the moulds. Tap them gently once more to ensure an even distribution and remove any excess chocolate.
Place the filled moulds back in the refrigerator and let them rest until they are fully set.
Once set, carefully demould the modaks.
To add a touch of opulence, use a brush to delicately apply edible gold dust on top of each modak, and enjoy!

2. Edamame and Sweet Potato Modak

Celebrate the festive season guilt-free with these healthy modak recipes crafted by Chef Kshitiz Shekhar, Culinary Director at The Bayview, Hotel Marine Plaza. These unique modaks offer a delightful blend of edamame’s nutrients, sweet potato’s natural texture and sweetness, jaggery’s wholesome sweetness, and the richness of coconut. Edamame is a tasty, nutritious legume that can be an excellent low-calorie ingredient. It’s a perfect option for those who want to enjoy modaks while making a health-conscious choice, ensuring you savour the essence of this festive treat without compromising on nutrition and taste.

Portion Size: 16 Pcs

Ingredients

50 gms Boiled Edamame

30 gms Freshly Grated Coconut

50 gms Jaggery

30 gms Ghee

20 gms Almond

20 gms Cashew Nut

20 gms Pistachio

50 gms Boiled Sweet Potato

2 gms Cardamom Powder

For Casing

100 gms Whole wheat flour

100 gms Potato Starch

100 ml Water

Method

Heat ghee in a pan and add paste of boiled edamame and sweet potato.
Sauté it for 2 minutes and then add grated fresh coconut and jaggery.
Mix in the dry fruits and cardamom powder and sauté it for another minute. Set it aside to cool.
Take water in a pan and heat it till it comes to boiling point. Slowly add whole wheat and potato starch and keep whisking. Whisk it till it attains soft dough consistency.
Form equal-sized balls out of the dough. Apply ghee inside the modak moulds. Put the dough and press it against the wall. Stuff the centre with edamame and sweet potato mixture.
Unmould it and steam it. Serve hot.

3. Pistachio and Cranberry Modak

These delightful modaks crafted by Chef Altamsh Patel offer a perfect blend of dried cranberries, pistachios and decadent chocolate.

Prep Time: 30mins

Serves: 04

Ingredients

150 gms White chocolate

50 gms Pistachio

10 gms Dried Cranberry

Method

Mix melted dark chocolate with the dried chopped cranberries to make smooth chocolate ganache.
Meanwhile, employ the double boiler method to melt the milk chocolate into a silky consistency.
Stir the melted milk chocolate until it’s perfectly smooth. Remove it from heat and continue mixing until it’s velvety.
Pour the melted milk chocolate into the modak moulds. Tap the moulds gently to eliminate any air bubbles and use a scraper to remove excess chocolate.
Place the moulds in the refrigerator for just 1 minute to set the chocolate for the outer shell.
Pour any leftover chocolate back into a bowl and return it to the refrigerator for an additional minute.
Fill a piping bag with the prepared pistachio and cranberry-chocolate ganache. Pipe it into the moulds, leaving a little space at the top.
Pour the remaining melted milk chocolate into the remaining space in the moulds. Tap them lightly once more to ensure an even distribution and remove any excess chocolate.
Return the filled moulds to the refrigerator and let them chill until they are fully set.
Once set, carefully demould the modaks.
For a touch of elegance, delicately brush each modak with edible gold dust.

4. Vanilla and Matcha Modak

Elevate your modaks with the vibrant flavours of matcha green tea and the richness of vanilla-infused chocolate, all adorned with a touch of edible gold. These are crafted by Chef Altamsh Patel.

Prep Time: 30mins

Serves: 04

Ingredients

150 gms Milk Chocolate

50 gms White Chocolate

10 gms Matcha Green Tea Extract

2 gms Vanilla Bean Pod

Method

Mix milk chocolate with the matcha green tea extract and vanilla bean pod until the chocolate melts and the mixture achieves a smooth consistency.
Melt additional milk chocolate using the double boiler method and set it aside.
Stir the melted milk chocolate until it becomes silky smooth. Remove it from heat and continue mixing until it’s perfectly smooth.
Pour the melted milk chocolate into the modak moulds. Gently tap the moulds to remove any air bubbles and use a scraper to remove excess chocolate.
Place the moulds in the refrigerator for just 1 minute to set the chocolate to form the outer shell.
Pour any leftover chocolate back into a bowl and return it to the refrigerator for an extra minute.
Fill a piping bag with the prepared matcha green tea and vanilla pod pulp-chocolate ganache. Pipe it into the moulds, leaving a bit of space at the top.
Pour the remaining melted milk chocolate into the remaining space in the moulds. Tap them lightly once more to ensure an even distribution and remove any excess chocolate.
Return the filled moulds to the refrigerator and let them chill until they are fully set.
Once set, carefully demould the modaks.
For an elegant finishing touch, delicately brush each modak with edible gold dust.

5. White Chocolate and Kashmiri Saffron Modak

Crafted by Altamsh Patel, these modaks are an exquisite blend of Kashmiri saffron and creamy white chocolate, with a hint of milk chocolate for a touch of luxury.

Prep Time: 30mins

Serves: 04

Ingredients

150 gms White Chocolate

50 gms Milk Chocolate

3 gms Kashmiri Saffron

2 gms Edible Gold Dust

Method

Mix melted white chocolate with soaked saffron.
Melt extra milk chocolate using the double boiler method and set it aside.
Stir this melted milk chocolate until it’s velvety smooth. Remove it from heat.
Pour the melted milk chocolate into the modak moulds. Gently tap them to remove any air bubbles and scrape off any excess chocolate using a scraper.
Place the moulds in the refrigerator for just 1 minute to set the chocolate to form the outer shell.
Pour any excess chocolate back into a bowl and return it to the refrigerator for an additional minute.
Fill a piping bag with the saffron-chocolate ganache. Pipe it into the moulds, leaving a bit of space at the top.
Pour the remaining melted milk chocolate into the remaining space in the moulds. Tap them lightly once more to ensure an even distribution and remove any excess chocolate.
Return the filled moulds to the refrigerator and let them chill until they are fully set.
Once set, carefully demould the modaks. To add an elegant touch, delicately brush edible gold dust on top of each modak, and enjoy.

6. Dry Fruit Mawa Modak

Crafted by Altamsh Patel, these delightful modaks are made by combining rich mawa, sugar, saffron, and nuts for a delicious treat.

Prep Time: 30mins

Serves: 04

Ingredients

150 gm Mawa/Khoya (dried evaporated milk solids)

15 gm Almond

100 gm Sugar

15 gm Pistachio

3 gm Green Cardamom

1 gm Saffron

Method

Heat a non-stick pan, then add mawa and sugar. Stir on low heat until both mawa and sugar melt.
Add the soaked saffron (with milk) and mix it well into the mawa-sugar mixture.
Toss in the chopped nuts, mix thoroughly and continue cooking until the mixture thickens.
Remove the pan from heat and transfer the mixture into a large bowl. Allow it to cool down to room temperature.
Grease the modak moulds lightly with some oil.
Take a portion of the cooled mixture and stuff it into the modak mould, pressing gently to shape it.
Carefully demould the modaks and arrange them on a serving platter.
Garnish each modak with chopped pistachios for a delightful touch.
Serve and enjoy your homemade saffron and nut stuffed modaks!

7. Mango Chilli Modak

Crafted by Chef Altamsh Patel, these delectable modaks offer a unique blend of sweet mango, rich dark chocolate and a spicy hint of chilli. Perfect for a special treat or festive occasions!

Prep Time: 30mins

Serves: 04

Ingredients

1 cup Ripe Mango Pulp

100 gms Dark Chocolate

150 gms Milk Chocolate

3 gms Red Chilli Flakes

Modak Moulds

Edible Gold Dust (for decoration)

Method

Heat mango pulp in a non-stick pan over low heat until it simmers. This enhances the mango flavour.
Finely chop the red chilies and add them to the hot mango pulp. Stir well.
Break the dark chocolate into pieces and mix it into the mango-chilli mixture. Let the chocolate melt, stirring until smooth.
Melt the milk chocolate using the double boiler method and set it aside.
Keep stirring the melted milk chocolate until it’s smooth and glossy. Then, remove it from heat.
Pour the melted milk chocolate into the modak moulds. Tap them gently to remove air bubbles and scrape off excess chocolate.
Place the moulds in the refrigerator for just 1 minute to set the chocolate outer shell.
Fill a piping bag with the mango-chilli-chocolate ganache. Pipe it into the moulds, leaving a little space at the top.
Pour the remaining melted milk chocolate into the moulds. Tap them again to ensure an even distribution and remove excess chocolate.
Return the filled moulds to the refrigerator until they are fully set.
Once set, carefully demould the modaks.
To add a touch of elegance, brush edible gold dust on top of each modak, and voila!