Overview

• Hindustan Times published a step-by-step Ukadiche modak recipe attributed to Chef Maharaj Bhawar Singh of Khandani Rajdhani on August 26.
• The recipe specifies a rice flour shell with fresh coconut and jaggery filling seasoned with poppy seeds, cardamom, and nutmeg.
• Shaped dumplings are steamed for about 10–12 minutes until glossy and firm, then served hot with a drizzle of ghee.
• Free Press Journal highlighted five varieties for the season, including Ukadiche, Rava, Mawa, dark chocolate, and coconut-rose modaks.
• Coverage reiterates modak as Lord Ganesha’s favored treat while noting growing interest in fusion flavors alongside the traditional steamed version.