Yes, you can make modaks in an air fryer and it’s not just a quirky experiment. It’s fast, healthier, and has already become a viral trend in Indian kitchens.
Ganesh Chaturthi proved it. Navratri is confirming it. And Diwali will seal it modaks are entering the air-fried era.
Why are people air-frying modaks in the first place?
The short answer: convenience meets culture.
Every Indian household knows the labour of making steamed or fried modaks. They’re festive, symbolic, and absolutely non-negotiable during Ganesh Chaturthi. But they’re also time-intensive, messy, and often heavy on oil or ghee.
The air fryer offers an alternative.
- No standing over steaming pots.
- No risk of oil splatters.
- Crispy outside, soft inside in minutes
In a season when we’re balancing office calls with festive prep, this feels like liberation.
A recipe born for the internet age
Food trends only go viral when they tick three boxes:
1. They look irresistible on Instagram reels.
2. They save time for the average millennial parent or working professional.
3. They let tradition and innovation shake hands
Air-fried modaks do all three.
- The golden crust looks as photogenic as laddoos.
- They cook in under 15 minutes, batch after batch.
- And they still carry the cultural weight of offering to Ganpati before being passed around the family
It’s a ritual re-engineered for the modern home.
But do they taste the same?
Here’s the surprising thing, yes, and sometimes better.
Traditional steamed modaks are soft and melt in the mouth. Fried ones are indulgent but oily. Air-fried modaks sit somewhere in between: a gentle crisp outside, with jaggery-coconut filling that stays gooey.
One Mumbai-based food blogger put it best: “They taste like the modaks my nani made, but lighter I can actually eat three without guilt.”
Food scientists would nod too. 3D hot air circulation, like in Haier’s 5L Air Fryers, distributes heat evenly, so you don’t get uneven burns or undercooked centres.
Health on the festive plate
Festivals in India are a tug-of-war between devotion and digestion. We want the full thali experience, but we don’t want to carry the food coma into the next day’s Zoom call.
Air-fried modaks cut down oil by 80%. That’s not a marketing claim nutritionists confirm that replacing deep frying with hot air circulation significantly reduces calorie load while maintaining texture.
In numbers:
- Traditional fried modak (1 piece): ~150 calories
- Air-fried modak (1 piece): ~90 calories
Over a family tray of 15, that’s nearly 1,000 calories saved without compromise.
The system shift: How Indian kitchens are evolving
This isn’t just about modaks. It’s a sign of where Indian cooking is going.
- Constraint as creativity: Less oil, less time, less supervision, more innovation.
- Tradition through technology: Sacred foods like modaks or gujiyas aren’t being abandoned, they’re being adapted.
- Festivals meet functionality: A single appliance now handles snacks, mains, and desserts
Think about it. One appliance that fries pakoras for Navratri, reheats pizza for kids’ tiffins, and bakes cookies for Diwali gifting.
That’s why Haier’s Air Fryer range, whether you pick the digital-control Black model or the easy-knob Ivory one, is gaining traction. They’re not just gadgets; they’re signals of how we want our homes to feel: efficient, modern, but still rooted.
Step-by-step: How to make air-fried modaks
Here’s the simplest version that’s trending:
Ingredients:
- 1 cup rice flour (for outer layer)
- 1 cup grated coconut
- ¾ cup jaggery
- 1 tsp cardamom powder
- Ghee for brushing
Steps:
1. Heat coconut and jaggery in a pan until the mixture binds. Add cardamom. Cool.
2. Make a smooth rice flour dough using warm water.
3. Shape into small cups, fill with coconut-jaggery, and seal into modak form.
4. Preheat the air fryer to 180°C.
5. Place modaks in a basket, brush lightly with ghee.
6. Air fry for 12–15 minutes
Result? Golden-brown modaks with zero oil.
The hidden benefits no one talks about
Air-frying modaks also changes the festival experience in subtle ways:
- More people join in: Kids and teens, who usually avoid hot oil or steaming pots, can now take part.
- Less stress for hosts: With preset menus (Haier’s Black air fryer has 12 in-built recipes), you can literally set-and-forget.
- Smaller kitchens win: In apartments where counter space is precious, one 5L basket handles festive crowds.
The hidden system here? Festive cooking becomes collaborative, not burdensome.
What about authenticity?
Purists argue: if it’s not steamed in a traditional vessel, is it still a modak?
Here’s the reframing: authenticity is not about the method, it’s about the meaning. If the modak reaches Ganpati’s plate and brings families together, does it matter if it was steamed, fried, or air-fried?
Food evolves the way languages do; the essence stays, the form adapts.
Practical tips if you’re trying it this season
1. Don’t overload the basket: Air fryers, like Haier’s 5L models, work best with space between modaks for circulation.
2. Brush with ghee, not oil: It enhances flavour without heaviness.
3. Experiment with fillings: Dry fruits, chocolate, or even jaggery-peanut are gaining traction.
4. Use visible window models: The Black variant has a viewing window, letting you check without opening the fryer.
The bigger implication: Kitchens are getting smarter
Air-fried modaks aren’t a fad. They’re a signal.
Indian kitchens are shifting from effort-heavy to energy-smart. From “festival equals fatigue” to “festival equals freedom.” From tradition as constraint to tradition as canvas.
And appliances like air fryers are the quiet enablers of this shift. They don’t shout for attention. They just sit on the counter and change how you live, meal after meal.
So, should you join the viral wave?
If you’re someone who loves tradition but dreads the workload, yes. If you’re curious about healthier versions of indulgent foods, yes. If you want your kids to remember making modaks with you, not watching you from afar, definitely yes.
The viral air-fried modak isn’t just about food. It’s about reclaiming joy, time, and togetherness in the middle of a busy festive season.
Final thought:
Every generation leaves its mark on tradition. Steaming gave way to frying.
Frying is now giving way to air-frying. What stays constant? The sweetness inside.