Modak (Marathi: मोदक; Japanese: 歓喜団; Thai: โมทกะ or ขนมต้ม; Malaysian: Kuih modak; Indonesian: Kue modak; Burmese: မုန့်လုံးရေပေါ်), also referred to as Koḻukattai (கொழுக்கட்டை) in Tamil,[1] is an Indian sweet dumpling dish popular in many Indian states and cultures. According to Hindu and Buddhist beliefs, it is considered one of the favourite dishes of Lord Ganesha and the Buddha and is therefore used in prayers.[2][3] 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.[4]
Modak is considered to be the favourite sweet of the Hindu deity, Ganesha.[2] 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.[6] 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.
Buddhism
Modak is also considered to be the favourite sweet of Gautama Buddha. During Buddha's Birthday, modaks are offered to the Buddha.
Japan
In Japan, a sweet similar to modak and known locally as kangidan (歓喜団), is offered to both the god Kangiten, the Japanese version of Lord Ganesha, and the Buddha. 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. However, as the majority of Japanese are non-religious, it can be eaten at any occasions such as Shōgatsu, Culture Day, Christmas, Halloween, birthdays and retirement parties.
In Thailand, modaks are known locally as Khanom tom (ขนมต้ม) and are offered to Phikanet or Phra Phikanesuan (the Thai version of Lord Ganesha) and the Buddha. It is covered in coconut shreds.
Made of coconuts and sugar/jaggery. This variation is especially prepared during the Ganesh Festival. They are hand-made and cooked in a steamer. They are perishable and need to be consumed immediately.[7][8][9]
Fried modak
Deep fried in oil instead of being steamed. Frying makes the modaks last longer and have a different taste.[10]
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.
^S, Latha Maheswari (3 October 2015). So Tasty Healthy Low Calorie Vegetarian Cooking Book-2: Take care calorie by calorie DOSAS AND SOUTH INDIAN MOUTH WATERING VARIETIES. AB Publishing House. p. 130. ISBN978-1-5176-3269-4.
^ abChef Mandaar Sukhtankar (24 August 2017). "A modak by any other name". The Hindu. Retrieved 19 October 2017.
modak, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, december, 2013, lear. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Modak news newspapers books scholar JSTOR December 2013 Learn how and when to remove this template message Modak Marathi म दक Japanese 歓喜団 Thai omthka or khnmtm Malaysian Kuih modak Indonesian Kue modak Burmese မ န လ ရ ပ also referred to as Koḻukattai க ழ க கட ட in Tamil 1 is an Indian sweet dumpling dish popular in many Indian states and cultures According to Hindu and Buddhist beliefs it is considered one of the favourite dishes of Lord Ganesha and the Buddha and is therefore used in prayers 2 3 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 4 ModakAlternative namesKoḻukattaiTypeDumplingCourseDessertPlace of originIndiaRegion or stateIndia Japan Thailand Malaysia Indonesia Brunei Singapore MyanmarMain ingredientsRice flour or wheat and maida flour coconut jaggeryVariationsKangidan 歓喜団 Khanom tom khnmtm Kuih modakKue modakMont lone yay baw မ န လ ရ ပ Media ModakThere are two types of modak fried and steamed The steamed version called ukdiche modak 5 is often served hot with ghee Contents 1 Religious significance 1 1 Hinduism 1 2 Buddhism 1 3 Japan 1 4 Malay world 1 5 Myanmar 1 6 Thailand 2 Varieties 3 See also 4 References 5 External linksReligious significance EditHinduism Edit Modak is considered to be the favourite sweet of the Hindu deity Ganesha 2 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 6 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 Buddhism Edit Modak is also considered to be the favourite sweet of Gautama Buddha During Buddha s Birthday modaks are offered to the Buddha Japan Edit In Japan a sweet similar to modak and known locally as kangidan 歓喜団 is offered to both the god Kangiten the Japanese version of Lord Ganesha and the Buddha 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 However as the majority of Japanese are non religious it can be eaten at any occasions such as Shōgatsu Culture Day Christmas Halloween birthdays and retirement parties Malay world Edit In the Malay world modaks are known as kuih modak in Malaysia Brunei and Singapore or kue modak in Indonesia Myanmar Edit In Myanmar modaks are known as Mont lone yay baw မ န လ ရ ပ and is eaten during Thingyan Thailand Edit In Thailand modaks are known locally as Khanom tom khnmtm and are offered to Phikanet or Phra Phikanesuan the Thai version of Lord Ganesha and the Buddha It is covered in coconut shreds Varieties EditType CharacteristicsSteamed modak ukadiche modak in the Marathi language Made of coconuts and sugar jaggery This variation is especially prepared during the Ganesh Festival They are hand made and cooked in a steamer They are perishable and need to be consumed immediately 7 8 9 Fried modak Deep fried in oil instead of being steamed Frying makes the modaks last longer and have a different taste 10 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 See also Edit Food portalList of dumplings List of Indian sweets and desserts Maharashtrian cuisine List of Japanese desserts and sweets List of Thai desserts and snacks Kue Kuih Mantou Mandu Manti Mont lone yay bawReferences Edit S Latha Maheswari 3 October 2015 So Tasty Healthy Low Calorie Vegetarian Cooking Book 2 Take care calorie by calorie DOSAS AND SOUTH INDIAN MOUTH WATERING VARIETIES AB Publishing House p 130 ISBN 978 1 5176 3269 4 a b Chef Mandaar Sukhtankar 24 August 2017 A modak by any other name The Hindu Retrieved 19 October 2017 Indian classic Modak Traveldine Modak Recipe Jatra gets its flavour from Maharashtra for authentic taste The Times of India Indore 7 October 2017 Retrieved 19 October 2017 Why is Ganapati with the right sided trunk not commonly worshipped Sanatan Sanstha 14 September 2005 Retrieved 22 April 2021 Khanna Vikas 2013 SAVOUR MUMBAI A CULINARY JOURNEY THROUGH INDIA s MELTING POT New Delhi Westland Limited ISBN 9789382618959 Reejhsinghani 1975 p x 1 Reejhsinghani Aroona 1975 Delights from Maharashtra New Delhi ISBN 9788172245184 ModakExternal links EditUkdiche Modak Retrieved from https en wikipedia org w index php title Modak amp oldid 1129802454, wikipedia, wiki, book, books, library,
