Ganesh Chaturthi isn’t just a festival. It’s that warm, fuzzy feeling at home—the lamps, the prayers, and that sweet smell of prasad in the air. For many in Australia, it’s also a bite of home. Especially the modak—Ganesha’s all-time favorite.

At Chatkazz, we’ve put together a short-and-sweet festive menu. Everything’s made in small batches, so it’s fresh when you walk in. Whether you’re doing a quiet aarti at home or joining a big group, you’ll find something to bring along. The menu’s running till 6th September at all our locations in Adelaide, Canberra, and Sydney.

Why Modaks Matter

Modaks are the first thing many of us offer Ganesha. Some go for the soft, steamed kind filled with coconut and jaggery. Others like the rich, saffron-scented mawa version. Either way, they mark the start of something good.

At Chatkazz, we’ve worked on these recipes the slow way. We test the dough. We tweak the fillings. We keep the sweetness light and the ghee clean. Nothing fake. Just honest flavors.

What’s on the Menu

1. Kesar Modak
Rich, golden, and creamy. Mawa cooked slow, saffron folded in, and shaped with care.
Pro tip: Warm it for 10–12 seconds before offering.

2. Pista Modak
Soft green from pistachios, smooth texture, mild crunch. Nice change if you’re mixing things up mid-week.
Pro tip: Add a pistachio slice on top to fancy it up.

3. Churma Ladoo
Wheat flour roasted in ghee, sweetened with jaggery. Breaks softly, not oily. Good for gifting too.

4. Motichur Ladoo
Tiny boondis held together with just the right syrup. Melts in your mouth. A crowd favorite.
Note: Everything’s made fresh daily. Stock may vary. Pre-order for big gatherings.

Why Our Modaks Hit Different

Making good modaks takes timing.

• The dough can’t crack.

• The filling can’t be too sticky.

• The mawa must reduce slow.

What we do:

• Cook in small batches so we get the texture right.

• Pick good-quality ingredients—nothing flashy, just proper stuff.

Keep it clean—gloves on, boxes sealed, sweets cooled before packing.

Serving Ideas

• Day 1: Start with Kesar Modak, follow up with Motichur Ladoo.

• Mid-week: Swap in Pista Modak or Churma Ladoo.

• After aarti: Warm modak + saffron milk = cozy.

Return prasad: Box with 2 modaks + 1 ladoo = simple and thoughtful.

Why So Many Families Choose Chatkazz for Festival Food

We work hard to be the kind of place you can trust without thinking twice—especially on cultural days that matter. The menu is rooted in tradition, the kitchens are meticulous, and the service teams treat every festival box like it’s meant for their own homes. Some guests even call us the Best Indian Vegetarian Restaurant in Australia because our food tastes dependable, comforting, and celebratory, all at once.

Our sweet counter is busy year-round, but Ganesh Chaturthi is special. If you’ve been searching for Indian sweets in australia that feel close to home, or missing the joyful simplicity of Desi sweets in australia, this is your chance to bring that feeling to your altar and table. From ukadiche modak to Motichur Ladoo, you’ll find familiar textures, gentle sweetness, and the fragrance of ghee and saffron—nothing overdone, everything in balance.

Quick Tips

• Storage: Keep them cool and dry.

• Reheat: Microwave modaks for 10–12 secs.

• Serving: Use dry plates or banana leaves.

Sharing: Slip in a quick note with heating tips. People love that stuff.

From Our Kitchen to Your Prayer Table

It’s not just about sweets. It’s about pausing, being with people you love, and feeling thankful. If our sweets add a little joy to that—our job’s done.

Drop by Chatkazz—Adelaide | Canberra | Sydney—and take home something special. But don’t wait. The festive menu ends 6th September.

Offer the first bite to Bappa. Then share the rest.

Ganpati Bappa Morya!