Ganesh Chaturthi has always been one of my favorite festivals. Though I may not be able to recreate the same pomp and fervor as in India, I try to keep the spirit alive in every way I can. For me, the festival is never complete without offering The Divine modaks (steamed sweet dumplings), Lord Ganesha’s most beloved treat. Across India, modaks take many forms - some are steamed with sweet fillings, some are fried, and a few even made savory. In my home, we make kudumulu , a simple sweet version without stuffing that tastes heavenly on its own. Growing up in Chennai, our neighbors often shared their kolukattai - they are soft, smooth, and just melt in our mouths. Over the years, I’ve tried making these festive modaks myself, and trust me, it wasn’t always easy - cracked shells, tough dough, and the constant worry of shaping them without a mould. But with time and a few simple tricks, I’ve learned how to make soft, smooth, no-crack modaks completely by hand. The best part? You don’t...
