3 Secret Modak Saran Recipes for Ganesh Chaturthi

Ready to make the most divine modaks this Ganesh Chaturthi? The soul of a truly perfect modak lies in its sweet, aromatic filling, the saran. But getting that perfect texture and taste often feels like a secret known only to grandmothers.

This year, the secret’s out! We are sharing not one, but three incredible modak saran recipes that will make your offerings to Bappa absolutely unforgettable. Each filling is unique and delicious in its own way.

First, we unveil the timeless Fresh Coconut Filling. Learn how to create that classic, juicy, melt-in-your-mouth stuffing ideal for traditional Ukadiche Modak. But what’s the one simple trick to ensure your jaggery melts perfectly without making the filling watery?

Next, master our convenient Dried Coconut Filling. This amazing modak saran recipe is a lifesaver for busy preparations, offering a rich, nutty aroma and a longer shelf life. We’ll reveal the ideal roasting time that unlocks its deepest flavour.

Finally, surprise your loved ones with our unique Rava-Coconut Filling! This special recipe offers a delightful crunch and fragrant twist that stands out. The magic, however, lies in one key step most people miss.

Stop guessing and start creating! Dive into our simple, step-by-step guide for these easy homemade modak fillings. Unlock the secrets and make this Ganesh Chaturthi the most delicious one yet!

Also Read – Crunchy Masala Papad Recipe in Just 5 Mins

Fresh Coconut Filling (Modak Saran):

Ingredients:

• 1 grated fresh coconut (2 Cups).
• 1 tbsp Khus Khus (poppy seeds), lightly roasted.
• 2 tbsp Ghee (clarified butter).
• Powdered Jaggery, as per taste.
• Finely sliced almonds, cashew nuts, pistachios, and melon seeds (Magaj), as per taste.
• 1/2 tsp Cardamom powder, mixed with powdered sugar.

Instructions:

1. Grind 1 large coconut into fine pieces using a mixer.
2. Heat a small amount of ghee in a pan on medium heat.
3. Add the chopped dry fruits and lightly roast them.
4. Add the ground coconut and roast it along with the dry fruits for about 2 minutes on medium heat.
5. Add the jaggery. For a large coconut, about half a bowl of jaggery is sufficient, but adjust to your taste.
6. Add the lightly roasted poppy seeds and continue roasting for 5-7 minutes until the jaggery melts completely and mixes well with the coconut.
7. Add cardamom powder after turning off the gas to retain its flavour.
8. Store the cooled filling in an airtight container.

Also Read – Easy Ukadiche Modak Recipe

Dried Coconut Filling (Modak Saran):

Ingredients:

• 1.5 cups grated dry coconut.
• 1 tbsp Khus Khus (poppy seeds), lightly roasted.
• 2 tbsp Ghee.
• Powdered Jaggery, as per taste.
• Finely sliced almonds, cashew nuts, pistachios, and melon seeds (Magaj), as per taste.
• 1/2 tsp Cardamom powder, mixed with powdered sugar.

Instructions:

1. Grind 1.5 cups of dried coconut (khobra) into fine pieces using a mixer.
2. Heat 2 teaspoons of ghee in a pan on medium heat.
3. Add the chopped dry fruits and lightly roast them.
4. Add the dried coconut and roast it for about 2 minutes on medium heat until fragrant.
5. Add the lightly roasted poppy seeds and mix well.
6. Add jaggery (about half a bowl for 1.5 cups of coconut) and roast for 5-7 minutes on medium-low heat, stirring continuously to prevent sticking.
7. Add cardamom powder after turning off the gas.
8. Store the cooled filling in an airtight container.

Rava-Coconut Filling (Modak Saran):

Ingredients:

• 1 cup grated dry coconut.
• 1 cup fine Rava (semolina).
• 1 tbsp roasted white sesame seeds (Safed Til).
• 1 tbsp Khus Khus (poppy seeds), lightly roasted.
• 2 tbsp Ghee.
• 3 tbsp Jaggery.
• 2 tbsp Powdered Sugar.
• Finely sliced almonds, cashew nuts, pistachios, and melon seeds (Magaj), as per taste.
• 1/2 tsp Cardamom powder, mixed with powdered sugar.

Instructions:

1. Heat 2 teaspoons of ghee in a pan on medium heat.
2. Add the semolina and roast it until it turns golden brown and fragrant. Make sure it doesn’t burn.
3. Add the roasted white sesame seeds and lightly roasted poppy seeds, and continue roasting.
4. Add the sliced dry fruits.
5. Add the grated dried coconut.
6. Roast all ingredients together on medium heat until well combined and fragrant.
7. Add the powdered sugar and jaggery, and mix well for 1 minute on low heat.
8. Add the cardamom powder and turn off the gas.
9. Store the cooled filling in an airtight container.

Frequently Asked Questions about Modak Saran

Q1: What is the best filling for traditional Ukadiche Modak?

The best and most classic filling (saran) for traditional steamed Ukadiche Modak is the Fresh Coconut Filling. This recipe involves roasting freshly grated coconut with powdered jaggery, ghee, poppy seeds (khus khus), and assorted dry fruits. The result is a juicy, moist, and aromatic mixture that perfectly complements the soft rice flour shell, making it an authentic choice for Ganesh Chaturthi prasad.

Q2: What is the difference between using fresh vs. dried coconut for modak filling?

The main differences are in texture, flavour, and shelf life.

• Fresh Coconut Saran: This filling is moist, soft, and has a delicate, fresh taste. It is best consumed within 2-3 days and should be refrigerated. It’s the go-to choice for steamed modaks.
• Dried Coconut (Khobra) Saran: This filling has a more intense, nutty flavour and a drier, slightly coarser texture. It has a much longer shelf life (up to 2 weeks at room temperature) and is ideal for fried modaks (Talniche Modak) or for making your filling in advance.

Q3: How can I make a unique modak filling for Ganesh Chaturthi 2025?

For a unique and delicious twist, you should try the Rava-Coconut Filling. This recipe combines finely roasted semolina (rava) with dry coconut, white sesame seeds, poppy seeds, and jaggery. Roasting the rava until it’s golden and fragrant adds a delightful crunch and a rich, nutty depth of flavour that sets it apart from the more common coconut fillings.

Q4: How do I properly store homemade modak filling?

Proper storage ensures your saran stays fresh. For the Fresh Coconut Filling, you must store it in an airtight container in the refrigerator and use it within 2-3 days. For fillings made with Dried Coconut or Rava, you can store them in an airtight container at room temperature for up to two weeks, thanks to their low moisture content.

Q5: Can I use sugar instead of jaggery in the modak saran recipe?

Yes, you can use sugar, but jaggery (gul) is the traditional and recommended sweetener. Jaggery imparts a distinct, caramel-like flavour and a beautiful golden-brown colour to the filling that sugar cannot replicate. For our Rava-Coconut recipe, we use a mix of both jaggery and powdered sugar to achieve a balanced sweetness and texture. You can adjust the quantity based on your taste.