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Modak (Marathi: मोदक; Japanese: 歓喜団) is an Indian sweet dumpling dish popular in many Indian states and cultures. According to Hindu belief, it is considered one of the favourite dishes of Lord Ganesha and is therefore used in prayers. 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, Goa, Japan|
|Main ingredients||Rice flour, or wheat and maida flour, coconut, jaggery|
|Nutritional value per 1 piece|
|†Percentages are roughly approximated using US recommendations for adults.|
Modak is considered to be the favourite sweet of the Hindu deity, Ganesha. From it he gets the moniker modakapriya (one who likes modak) in Sanskrit.The word modak means "small part of Bliss" and it symbolises Spiritual Knowledge. During Ganesh Chaturthi, the puja usually concludes with an offering of 21 or 101 modaks to Ganesha.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/ready-made 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 Lord 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.
|Steamed Modak (Ukadiche Modak in Marathi language)||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||Deep fried in oil instead of being steamed. Frying makes the modaks last longer and have a different taste.|
|Mawa Modak||These are khoa (Milk solids) based preparations that are shaped like a Modak. A variety of flavors can be obtained by addition of materials such as pistachio, cardamom, chocolate, and almond.|
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