Recipe for Besan Modak - A Delightful Traditional Sweet

Indian festivals are incomplete without sweets, and among them, modak holds a special place. Especially during Ganesh Chaturthi, modak is considered the most loved offering to Lord Ganesha. While there are many versions of modaks, such as steamed (ukadiche modak) or stuffed with jaggery and coconut, besan modak is a unique, aromatic, and easy-to-make variety. Made from roasted gram flour (besan), ghee, and sugar, this sweet not only melts in the mouth but also spreads a divine fragrance in your kitchen. In this blog, we will take you through a detailed step-by-step recipe for besan modak, tips to perfect it, and serving suggestions.

Ingredients Required for Besan Modak
To make around 10–12 modaks, you will need:

● 2 cups besan (gram flour) – sifted to remove lumps

● ½ cup ghee (clarified butter) – adjust as required

● 1 cup powdered sugar – you can adjust sweetness as per preference

● ½ teaspoon cardamom powder (elaichi)

● 2 tablespoons chopped nuts (almonds, pistachios, cashews) – optional

● A few saffron strands – for flavor and richness (optional)

● Modak moulds – available in steel, plastic, or silicone


Step-by-Step Method to Make Besan Modak
Step 1: Roasting the Besan
● Heat a heavy-bottomed kadhai or non-stick pan. Add the ghee and let it melt completely on low flame.

● Add the sifted besan gradually and start roasting it on low heat.

● Keep stirring continuously to prevent lumps and ensure even roasting.

● As the besan roasts, it will change color from pale yellow to golden brown and release a nutty aroma. This process may take about 20–25 minutes. Be patient, as under-roasted besan gives a raw taste.

Step 2: Adding Flavors
● Once the besan is roasted well, turn off the heat and allow it to cool slightly.

● Add cardamom powder and saffron strands. Mix thoroughly.

Step 3: Sweetening the Mixture
● After the mixture is lukewarm (not hot, otherwise sugar will melt and make the mixture runny), add powdered sugar.

● Mix well until the sugar is evenly incorporated into the roasted besan mixture.

Step 4: Shaping the Modaks
● Grease the modak mould lightly with ghee.

● Fill the mixture into the mould and press tightly to avoid cracks.

● Demould carefully to get beautifully shaped besan modaks.

● If you do not have a mould, you can simply shape them into laddoos.


Tips for Perfect Besan Modak
1. Always roast the besan on low heat to avoid burning.

2. The ratio of besan to ghee is crucial; too little ghee will make the mixture dry, and too much will make it greasy.

3. Allow the mixture to cool slightly before adding sugar, otherwise the sugar will melt and spoil the texture.

4. Store the besan modaks in an airtight container; they stay fresh for up to a week at room temperature.


Serving Suggestions
● Besan modak is often served as naivedyam to Lord Ganesha during Ganesh Chaturthi.

● You can garnish them with finely chopped nuts or edible silver leaf for a festive look.

● Serve them warm or at room temperature with a glass of milk or alongside a traditional festive meal.


Why Besan Modak is Special
Unlike the regular modaks filled with jaggery and coconut, besan modak is lighter, easier to prepare, and has a unique nutty-sweet taste. It requires fewer ingredients, making it perfect for quick festive preparations. Moreover, besan is rich in protein, which makes this sweet not just tasty but also nutritious.

Conclusion
Besan modak is a delightful sweet that blends tradition with simplicity. Its rich taste, smooth texture, and divine aroma make it one of the best offerings to Lord Ganesha as well as a favorite among family members. With just a few ingredients and some patience in roasting, you can prepare these modaks at home and enjoy their festive charm. Whether it is Ganesh Chaturthi or any special occasion, besan modak adds sweetness, devotion, and joy to your celebrations.