Modak & Festival Sweets Abroad 2026 — Local-Ingredient Recipes

No Ganesh Chaturthi is complete without modak — the sweet dumpling believed to be Lord Ganesha’s favourite. For NRIs, the worry is sourcing: can you make authentic modak and undrallu abroad with locally available ingredients? The answer is a happy yes. This NRIGlobe guide shows you which ingredients to find at your local Indian grocer (or mainstream supermarket), with simple recipes for Ganesh Chaturthi 2026.

For the devotional offering (naivedyam) procedure, see our partner site HinduTone’s Vinayaka Chavithi guide. This page is the practical kitchen how-to.

Good news: the core ingredients — rice flour, jaggery and coconut — are available at virtually every Indian grocery abroad, and ready modak mixes make it even easier on a workday.

Ingredients You Can Find Locally

Rice flour: at Indian grocers (look for "modak/idiyappam flour" or fine rice flour); mainstream stores often stock rice flour too.
Jaggery (gur): Indian grocers carry block or powdered jaggery; coconut/palm sugar is a backup.
Fresh or desiccated coconut: fresh at Indian/Asian stores; desiccated/frozen grated coconut works well abroad.
Ghee, cardamom, a pinch of salt: standard pantry items at Indian grocers.
Optional: khoya/mawa, dry fruits, and ready modak/sweet mixes for shortcuts.

Ukadiche Modak (Steamed Modak) — Simple Method

Filling (puran): heat grated coconut with jaggery and a little cardamom until it comes together; cool
Dough: bring water with a little ghee and salt to a boil, stir in rice flour, cover and rest, then knead into a soft dough
Shape: make small cups of dough, fill with the coconut-jaggery mixture, and pleat closed into the classic modak shape (a modak mould helps)
Steam: steam the modaks for 10–12 minutes until glossy
Offer warm as naivedyam, then share as prasadam

Undrallu (Kudumulu) — Telugu Steamed Dumplings

Dry-roast rice rava (coarse rice flour); boil water with a little ghee
Add the rava (and optional soaked chana dal) to the water, stir to a soft dough, and rest
Roll into small balls (undrallu) and steam for about 10 minutes
Offer as naivedyam to Ganesha — a beloved Telugu prasadam

Shortcuts for Busy Weekdays

Use a ready modak/sweet mix from your Indian grocer
Use frozen grated coconut and powdered jaggery to save prep time
Make the coconut-jaggery filling a day ahead and refrigerate
A silicone modak mould makes shaping quick and neat

Other Festival Sweets That Travel Well Abroad

Rava ladoo and besan ladoo (pantry-friendly ingredients)
Coconut barfi and kobbari louz
Sundal (a savoury chana offering, popular in the South)

Frequently Asked Questions (FAQ)

Can I make modak abroad with local ingredients?

Yes — rice flour, jaggery and coconut are available at almost every Indian grocer abroad, and ready mixes make it even easier. Mainstream supermarkets often stock rice flour too.

What is the difference between modak and undrallu?

Modak is a steamed (or fried) dumpling with a sweet coconut-jaggery filling; undrallu/kudumulu are Telugu steamed rice-rava dumplings. Both are offered to Ganesha as naivedyam.

Any shortcut for a workday?

Use a ready modak mix, frozen grated coconut, powdered jaggery and a silicone mould — you can offer fresh prasadam with minimal effort.

Where can I find the offering procedure?

See HinduTone’s Vinayaka Chavithi guide for the naivedyam and puja vidhi.

Final Word

Offering Ganesha his favourite modak is one of the sweetest parts of the festival — and you can absolutely do it abroad. Stock rice flour, jaggery and coconut from your Indian grocer, keep a ready mix as backup, and fill your home with the aroma of fresh prasadam. Ganpati Bappa Morya!