Ganesh Chaturthi brings modak to the centre of most Maharashtrian kitchens, and ghee plays a quiet but important role in almost every step of making it, from greasing the mould to finishing the steamed modak with a spoonful on top. This article looks at where ghee fits into modak preparation, how the choice between buffalo ghee and cow ghee can affect the result, and what else from a dairy shop is worth having on hand during the festival.
If you are preparing modak at home this year, understanding these small details can make the difference between a batch that holds its shape and one that falls apart while steaming.
Planning Your Kitchen Stock Before the Festival
Since Ganesh Chaturthi celebrations often run across several days, planning your kitchen stock ahead of time helps avoid a last-minute rush. Along with the usual modak ingredients like rice flour, coconut and jaggery, it is worth checking that you have enough ghee on hand for the entire festival period, not just the first day of preparation.
A short list, ghee, coconut, jaggery, rice flour and cardamom, covers most of what a standard batch of ukadiche modak needs, and having these ready a few days before the festival begins makes the actual cooking day much less stressful.
Where Ghee Fits Into the Modak Recipe
In the traditional ukadiche modak recipe, ghee is used at multiple points. A small amount is added to the rice flour dough to make it pliable and easier to shape into the modak covering. Ghee is also brushed on the palms while shaping the modak, which prevents the dough from sticking and helps achieve the classic pleated shape around the coconut and jaggery filling.
Once the modak are steamed, a spoonful of ghee poured over the top before offering them is a common practice in many households, adding both flavour and a glossy finish to the sweet.
Buffalo Ghee or Cow Ghee for Modak
Both buffalo ghee and cow ghee work for modak, and the choice often comes down to family preference. Buffalo ghee, with its firmer texture and richer aroma, is commonly preferred for the dough and for shaping, since it holds the covering together well. Cow ghee, being lighter, is sometimes preferred for the final touch poured over the modak before offering, though this varies from household to household.
Bhajanlal Dairy Farm offers both buffalo ghee and cow ghee in 500ml and 1 litre jars, so you can keep both on hand and use whichever suits your family’s recipe for the festival.
Beyond Modak: Other Festival Essentials
Ganesh Chaturthi celebrations at home often extend beyond modak to include other sweets for guests and family. Kaju katli and milk cake are popular additions to the festival spread, whether served alongside modak or offered separately during visits. Having these ready in advance, along with your ghee, means less running around during the busy festival days.
Ordering these items together from one shop premium dairy products page also simplifies planning, since you can time a single delivery to arrive just before the festival begins rather than making multiple trips to different stores.
Tips for Modak-Making Day
A few practical points can help on the day itself. Keep the ghee at room temperature so it is soft enough to work with quickly while shaping the dough, since a dough that cools and stiffens too fast is harder to pleat neatly. Use a dry spoon each time you scoop ghee to keep the rest of the jar in good condition for later use through the festival days.
If you are steaming a large batch for family and guests, having a full 1 litre jar of ghee on hand rather than a smaller pack avoids running short midway through preparation.
Frequently Asked Questions
Which ghee is better for modak, buffalo or cow? Both work well. Buffalo ghee is often preferred for the dough because of its firmer texture, while cow ghee is sometimes used for the finishing touch, based on family preference.
How much ghee is typically needed for a batch of modak? This varies with quantity, but a small amount is used in the dough, a little for shaping, and a spoonful per modak for the final serving.
Can I order ghee and mithai together for Ganesh Chaturthi from Bhajanlal Dairy Farm? Yes, buffalo ghee, cow ghee, kaju katli and other mithai are all available together on the shop page for a single order.
The Significance of Modak During Ganesh Chaturthi
Modak is considered a favourite offering for Lord Ganesha, and preparing it at home during the festival is a practice followed across generations in many Maharashtrian households. The ten or eleven days of celebration typically include daily aarti, offerings, and modak preparation, with many families making a new batch on more than one day during the festival.
Because modak plays such a central role in the celebration, households often plan their kitchen stock, including ghee, coconut, jaggery and rice flour, a few days ahead of the festival start date to avoid last-minute shopping trips during the busiest days.
Ghee Beyond the Modak: Other Festival Uses
Ghee is used well beyond the modak recipe during Ganesh Chaturthi. It is a common fuel for the diya lit during the daily aarti, and many households prefer ghee diyas over oil ones for this particular ritual. A small amount is also used in preparing other prasad items served alongside modak, such as puran poli or other traditional sweets depending on family customs.
Keeping a dedicated jar of ghee set aside only for rituals, separate from the everyday cooking jar, is a practice some households follow during the festival period to make sure there is always enough on hand for the daily aarti.
Prepare for the Festival
For this Ganesh Chaturthi, stock up on buffalo ghee, cow ghee and festive mithai from the Bhajanlal Dairy Farm shop premium dairy products page. To learn more about how the ghee is made, visit the Bhajanlal Dairy Farm homepage before you place your festival order.