I love Ukadiche Modak to the extent that I eat one for breakfast everyday throughout the Ganesh Chaturthi festival. However, I am certainly not skilled enough to make a good one. What we have done instead is used the absolutely delicious jaggery coconut filling of a Modak as an inspiration to make a cake.
This cake is made with coconut, organic jaggery & brown butter and lends a flavor profile that is nutty & moreish, mimicking the toastiness of a Modak filling fairly well. We offset the whole thing with a bright coconut cream cheese frosting which is perfumed with nutmeg. The combination truly works. As a nod to the festival, we also made it eggless.