Modak facts for kids
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| Alternative names | Koḻukattai |
|---|---|
| Type | Dumpling |
| Course | Dessert |
| Place of origin | India |
| Region or state | India, Japan, Thailand, Malaysia, Indonesia, Brunei, Singapore, Myanmar |
| Main ingredients | Rice flour, or wheat and maida flour, coconut, jaggery |
| Variations | Kangidan (歓喜団) Khanom tom (ขนมต้ม) Kuih modak Kue modak Mont lone yay baw (မုန့်လုံးရေပေါ်) |
Modak is a yummy sweet dumpling from India. People in many Indian states and cultures love it. It's also known as Koḻukattai in Tamil.
This sweet treat is special because it's believed to be a favorite of Lord Ganesha in Hinduism and the Buddha in Buddhism. Because of this, modaks are often used in prayers and offerings.
Inside, modak has a sweet filling made from fresh coconut and jaggery (a type of unrefined sugar). The soft outer shell is usually made from rice flour or wheat flour.
There are two main kinds of modak: fried and steamed. The steamed one, called ukdiche modak, is often served warm with ghee (clarified butter).
Contents
Modak's Special Meaning
Modak is more than just a sweet treat. It has important meanings in different religions and cultures.
Modak in Hinduism
Modak is known as the favorite sweet of the Hindu god, Ganesha. He even has a special name, modakapriya, which means "one who likes modak." The word "modak" itself means "small part of bliss" and stands for spiritual knowledge.
During the Ganesh Chaturthi festival, people often offer 21 or 101 modaks to Ganesha as part of their prayers. Modaks with rice flour shells are usually preferred for this special offering.
Modak in Buddhism
Modak is also considered a favorite sweet of Gautama Buddha. On Buddha's Birthday, people offer modaks to the Buddha to show respect.
Modak in Japan
In Japan, there's a sweet similar to modak called kangidan (歓喜団). It's offered to the god Kangiten, who is the Japanese version of Lord Ganesha, and also to the Buddha.
Kangidans are made from curds, honey, and red bean paste. They are wrapped in dough and shaped like a bun before being deep-fried. While they have religious ties, many Japanese people enjoy kangidan on holidays like Shōgatsu and even Christmas.
Modak in Other Countries
Modaks are popular in many other countries too!
- In the Malay world (like Malaysia, Brunei, and Singapore), they are called kuih modak.
- In Indonesia, they are known as kue modak.
- In Myanmar, they are called Mont lone yay baw and are eaten during the Thingyan festival.
- In Thailand, they are known as Khanom tom. These are offered to Phikanet, the Thai version of Lord Ganesha, and are covered in coconut shreds.
Types of Modak Sweets
Modak comes in different forms, each with its own special taste and way of being made.
| Type | What makes it special |
|---|---|
| Steamed modak (ukadiche modak in Marathi) | Made with coconut and either sugar or jaggery. This type is very popular during the Ganesh Festival. They are shaped by hand and cooked in a steamer. They are best eaten fresh! |
| Fried modak | Instead of being steamed, these modaks are deep-fried in oil. Frying helps them last longer and gives them a different, crispy taste. |
| Mawa modak | These modaks are made from khoa (which is milk solids). They are shaped like a modak. You can find them in many flavors like pistachio, cardamom, chocolate, and almond. |
