Peninsula Grand shares recipes of banana nachni modak!

Peninsula Grand in Mumbai, recipe of banana nachni modak, chefs choice

Modak is the most popular offering to Lord Ganesha. Indians welcome Ganapati with a plateful of modaks on the first day of the Ganesha festival. It is believed that Ganpati puja is incomplete without this offering as it is considered to be Ganesha’s favorite sweet. so here is a special  Exclusive Recipe of the Banana Nachni Modak by Chef Crystal Mendonca of Peninsula Grand, Mumbai

Banana Nachni Modak (Steamed modak)

Yield – 20 nos

For the outer covering

Rice flour – ½ cup
Nachni flour – ½ cup
Water – 1 & ½ cups
Vegetable oil or ghee – 1 tsp
Salt – one pinch

Heat water in a pan. Add salt and a teaspoon of vegetable oil or ghee to water.
When water starts boiling, reduce flame and add rice and nachni flour.
Stir with a wooden spoon to mix. Cook for 2 minutes on a low flame. The mixture would have become thick.

Switch the stove off. Transfer the mixture on to a work surface (either a thali or a marble top). 5. Let cool a little. While warm start to knead the dough till it is smooth (using a little oil if necessary). Keep covered with a moist cloth.
The modak covering is ready.

Ingredients for the filling:

Fresh grated coconut – 1 cups
Chopped ripe banana – 1 cup
Jaggery (gud) grated – ¾ cup
Cardamom powder – ½ tsp
Rice flour(if needed) – 1 tsp

Heat a pan. Add scraped fresh coconut, cardamom powder and jaggery and
stir on medium-low flame.
Keep stirring and cooking till jaggery melts.
Cook for about 4-5 minutes. But do not let the mixture go dry.
If the mixture is still watery after 4-5 minutes of cooking, Add 1 tsp rice
flour. Add the chopped banana.
Mix well. Cook for another minute.. Remove from fire and cool completely.
(The mixture will thicken a little when it cools)
The modak filling is ready.


Divide the dough in lime sized balls. Smoothen each ball using your palms.
Flatten it into a disc using your fingers. The sides should be thinner than the center.
Take a spoonful of coconut filling and put in the center of the flattened dough circle.
Fold the edges in 4-6 pleats and bring them together to close the modak, giving it a bundle shape.
If using a mould, line the inside of an open mould with the flattened dough leaving some extra dough hanging out from the broad side of the mould. Close the mould and stuff with coconut mixture. Seal the top and remove the shaped modak from the mould.
Make other modaks in the similar way.
Steam the modaks in an idli steamer or in a pressure cooker without the whistle.
Serve hot with a little ghee. These would taste good even when cold. You can store them in the fridge for 2 days in airtight container.

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