Sweeten your Ganesh Chaturthi

Modaks carry a rather deep history, originally chosen by Lord Ganesha himself to symbolise pure insight. No Ganesh Chaturthi celebration feels complete without them. These days, modern twists are popping up everywhere — rich dark chocolate, sweet mango, pistachio. But making them at home, hands dusted in rice flour, carries something a shop can’t sell you. Chef Vividh Patil from Sofitel Mumbai BKC has provided some brilliant recipes to try out. Gathering the family to handcraft these delicacies together brings such joy, culminating in offering a little sweet piece to Ganesha. May this festival bring abundant blessings.

Dark Chocolate Raspberry Modak

Intense dark chocolate with a naturally tart raspberry centre, offering a refined balance of richness and acidity

Ingredients:

• 250g Dark chocolate
• 25g Cocoa butter

Filling: 

• 100g Raspberry purée,
• 150g White chocolate,
• 50ml Cream
• 15g Butter
• 30g Fresh raspberries

Method:

• Temper chocolate with cocoa butter; coat moulds.
• Emulsify warmed purée, cream, white chocolate, butter, and berries.
• Chill, pipe into shells, seal, and garnish.

Pistachio Mango Modak

Creamy pistachio provides a rich, nutty foundation, while ripe mango adds bright tropical sweetness balanced by fresh lime

Ingredients:

• 250g White chocolate l40g Pistachio paste
• 20g Cocoa butter

Filling:

• 120g Mango purée
• 150g White chocolate
• 40ml Cream
• 15g Butter
• 5ml Lime juice

Method:

• Temper white chocolate, pistachio paste, and cocoa butter; coat moulds.
• Emulsify warmed purée, cream, white chocolate, butter, and lime.
• Cool, fill shells, seal, and garnish.

Chocolate Crunch Hazelnut Modak

A decadent mix of smooth hazelnut praline and crispy feuilletine, encased in a rugged, stone-glazed dark chocolate shell

Ingredients:

• 250g Dark chocolate,
• 20g Cocoa butter

Filling:

• 150g Hazelnut praline
• 100g Milk chocolate
• 40ml Cream,
• 15g Butter

Crunch:

• 60g Feuilletine
• 80g Milk chocolate
• 40g Praline
• 30g Hazelnuts

Method:

• Coat moulds with tempered dark chocolate.
• Emulsify warmed cream, milk chocolate, praline, and butter. lMix crunch ingredients.
• Layer filling and crunch inside shells, seal, and apply an luneven chocolate glaze.