Tag: Lord Ganesha

Entertainment

Indian Actress Sameera Reddy Celebrates Lord Ganesh Utsav at Sardesai Home in Savoi Verem

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Written by Intern Queeny George M.H , Team Allycaral

Bollywood actress Sameera Reddy, known for her grounded presence and love for tradition, was seen joyfully celebrating Ganesh Utsav with her husband Akshai Varde at the Sardesai family residence in Savoi Verem. The event, held yesterday, marked the welcoming of Lord Ganesha’s Mangal-Murti into the home with great devotion and festive spirit.

The couple participated wholeheartedly in the rituals, showcasing a beautiful union of faith and festivity. Known for being spiritual and family-oriented, Sameera and Akshai were seen fully immersed in the celebrations, highlighting the enduring beauty of Indian cultural traditions even among today’s public figures.

The home was adorned with floral decorations, devotional music, and the unmistakable energy that comes with the presence of Lord Ganesha. Guests and well-wishers gathered to offer prayers, perform the aarti, and seek blessings for prosperity and well-being.

This event underscores the strong cultural connection many celebrities maintain, using their platforms not only to celebrate but also to inspire. As the Mangal-Murti graced the Sardesai home, the celebration became more than just a festival — it became a moment of unity, joy, and spiritual reaffirmation.

Allycaral Kitchen

Ukdiche Modak: A Sacred Sweet for Ganesh Chaturthi Celebrations

Tanisha Cardozo

Recipe by Sakshi Aiwale

As the beats of dhol echo through the streets and chants of “Ganpati Bappa Morya” fill the air, kitchens across Maharashtra begin their most cherished ritual of Ganesh Chaturthi — making Ukdiche Modak.

A delicacy deeply embedded in Maharashtrian tradition, Ukdiche Modak is a soft, steamed sweet dumpling made as Naivedya (offering) to Lord Ganesha, who is believed to have a special fondness for this treat.

What Makes It Special?

The term “Ukdiche” translates to “steamed,” and Modak means “sweet dumpling.” This divine preparation features a delicate rice flour shell that encases a gooey, flavorful mixture of freshly grated coconut and jaggery, often flavored with cardamom and enriched with poppy seeds or dry fruits.

Making modaks is more than cooking — it’s an act of devotion, a family ritual, and a prayer in the form of food.

🧾 Ingredients (Makes 10–12 Modaks)

For the outer dough:

  • Rice flour – 1 cup
  • Water – 1¼ cups
  • Ghee – 1 tsp
  • Salt – a pinch

For the filling (Saran):

  • Grated fresh coconut – 1 cup
  • Grated jaggery – ¾ cup
  • Cardamom powder – ½ tsp
  • Poppy seeds (optional) – 1 tsp
  • Cashews or raisins (optional) – a few pieces

👩‍🍳 Preparation Steps

Step 1: The Filling (Saran)

  • Heat a pan and toast the grated coconut.
  • Add jaggery and stir until melted and combined.
  • Mix in cardamom and optional ingredients.
  • Cook for 4–5 minutes. Set aside to cool.

Step 2: The Dough

  • In a pan, bring water, salt, and ghee to boil.
  • Add rice flour slowly while stirring.
  • Mix well, cover, and steam for 2–3 minutes.
  • Transfer to a plate and knead into a soft, smooth dough while warm.

Step 3: Shaping the Modaks

  • Grease palms with ghee.
  • Form small cups from dough balls.
  • Fill with 1–2 tsp of filling, pinch to close at the top in a modak shape.

Step 4: Steaming

  • Place on a greased plate or banana leaf in a steamer.
  • Steam for 10–12 minutes.
  • Brush with ghee before serving.

🍽️ Serving the Modaks

Serve warm after offering them to Lord Ganesha. The soft rice shell and warm, melt-in-the-mouth filling make it a divine experience. Best enjoyed fresh with family during the pooja.

🌸 More Than Just a Sweet

Ukdiche Modak is a culinary embodiment of faith and celebration. It connects generations through the shared joy of preparation and prayer. During Ganesh Chaturthi, the aroma of steamed modaks becomes a signal of joy, togetherness, and blessings.

May your modaks be soft, your fillings be sweet, and your home be filled with the divine presence of Bappa this festive season.