This article needs additional citations for verification. (December 2013) (Learn how and when to remove this template message)
Modak (devanagari: मोदक ) (Japanese: 歓喜団) is an Indian sweet popular in many parts of India. The sweet filling on the inside of a modak consists of freshly grated coconut and jaggery while the outer soft shell is made from rice flour or wheat flour mixed with khava or maida flour.
|Place of origin||India|
|Region or state||Maharashtra-India, Japan|
|Main ingredients||Rice flour, or wheat and maida flour, coconut, jaggery|
During Ganesh Chaturthi, the puja usually concludes with an offering of 21 modaks to Ganesha as prasadam. Modaks made with rice flour shells are often preferred for this purpose, although wheat shell versions are also used. Local businesses outside Ganesh Temples across India usually sell pre-packed/readymade versions of Modaks.
In Japan, a sweet similar to modak and known locally as Kangidan (歓喜団), is offered to god Kangiten, the Japanese version of Ganesha. Kangidans are made from curds, honey, and red bean paste. They are wrapped in kneaded dough made from parched flour and shaped like a bun before they are deep fried.
Varieties of modakEdit
Ukadiche Modak: These modaks are made of Coconuts and Sugar/Jaggery. This variation is especially prepared during the time of Ganesh Festival. They are hand made and cooked in a steamer. They are perishable and need to be consumed immediately.
Fried Modak: This modak is deep fried in oil instead of steaming. Frying makes the modak last longer and have different taste.
Innovative recipes for modaks have also been created. These include banana nachni modak, motichoor modak and chocolate modak.
- Mava Modak: Made with mava or milk solids.
- Kesari Modak: The dough used for the dumpling is flavored with Kesar (Saffron).
- Moong Dal Modak: The stuffing is made from cooked moong daal, grated coconut and jaggery.
- Dark Chocolate Modak: These are made by adding Chocolate flavor
- Dry Fruit Modak: Dry fruits and nuts are mixed together and molded into the shape of a traditional modak.
- Coconut Rose Modak: The additional flavor of rose can be tasted in this modak.
- Paneer Modak: Paneer used as one of the main ingredients to give the modak a different taste
- Motichoor Modak: Made by mixing motichoor with flavoured sugar syrup and molding the mixture into the shape of the traditional modak
- Baklava Modak: Steamed rice flour modak, stuffed with a baklava filling mixture of nuts, sugar, cinnamon and orange zest.
- Gulkand and Mawa Modak: The dumplings are stuffed with gulkand and mava (khoa), steamed, and served with rabdi, turning the modak into a dessert
- Chocolate Modak : The rice flour used to make the dough for the dumpling is mixed with chocolate syrup to give the modak a chocolate flavour. The inner filling is same as the regular modaks.
- "Jatra gets its flavour from Maharashtra for authentic taste". The Times of India. Indore. 7 October 2017. Retrieved 19 October 2017.
- Chef Mandaar Sukhtankar (24 August 2017). "A modak by any other name". The Hindu. Retrieved 19 October 2017.
- Khanna, Vikas (2013). SAVOUR MUMBAI: A CULINARY JOURNEY THROUGH INDIA's MELTING POT. New Delhi: Westland Limited.
- Reejhsinghani 1975, p. x .
- Reejhsinghani, Aroona (1975). Delights from Maharashtra. New Delhi. ISBN 9788172245184.
- Innovative yet delicious modak recipes http://www.dnaindia.com/lifestyle/1884683/report-innovative-yet-delicious-modak-recipes
- 10 Different Types Of Modaks On This Ganesh Chaturthi
- Ganesh Chaturthi Special: Make 7 Types of Modaks
- Martha Stone. Indian Pressure Cooker Cookbook. p. 19. Retrieved 27 August 2018.
- Gurdip Kohli Punj. "Chocolate Modak". livingfoodz.com. Retrieved 27 August 2018.