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| Alternative names | Koḻukattai Kangidan (歓喜団) Mont lone yay baw (မုန့်လုံးရေပေါ်) Khanom tom (ขนมต้ม) Khanom kho (ขนมโค) Num kom (នំគម) Kanom nab (ເຂົ້າຫນົມແຫນບ) Bánh ít nhân dừa Kuih modak Kue modak |
|---|---|
| Course | Dessert |
| Place of origin | India |
| Region or state | India, Sri Lanka, Japan, Vietnam, Thailand, Laos, Cambodia, Myanmar, Malaysia, Indonesia, Brunei, Singapore |
| Main ingredients | Rice flour, orwheat,coconut,jaggery |
| Similar dishes | Cenil (Indonesia) Khanom tom/khanom kho (Thailand) Klepon (Indonesia) Mont lone yay baw (Myanmar) |
Modak(Marathi:मोदक),Modakam(Sanskrit:मोदकम्), orModaka (Kannada:ಮೋದಕ), also referred to asKoḻukattai (கொழுக்கட்டை) inTamil, andKozhukkatta (കൊഴുക്കട്ട) inMalayalam,[1] is anIndian sweet dish popular in many Indian states and cultures. According toHindu andBuddhist beliefs, it is one of the favourite dishes ofGanesha andthe Buddha and is therefore used in prayers.[2][3][4] The sweet filling inside a modak consists of freshly gratedcoconut andjaggery, while the outer soft shell is made fromrice flour orwheat flour mixed withkhowa ormaida flour.[5]
There are two distinct varieties of Modakam, fried and steamed. The steamed version (calledUkadiche Modakam)[6] is often served hot withghee.
According to culinary historianDarra Goldstein, modaka is an ancient sweet that dates back to around 200 BCE.[7] Early mentions of modaka are found inAyurveda,Ramayana andMahabharata where it is described as a dumpling confectionery with sweet stuffing.Sangam literature similarly mentions modakas as rice dumplings filled with sweet stuffing that were also sold by street vendors in the ancient city ofMadurai.[8][9] The medieval Manasollasa culinary text explains that modakas, as prepared with rice flour and a sweet stuffing with aromatic spices such ascardamom andcamphor, were calledVarsopalagolakas because they looked likehailstones.[10] Fried modakas are made with wheat flour, while steamed modakas are made from rice flour.[7]
In aHindu context, the word 'modaka' is explained as being derived from the words"Moda" and"Pramoda", meaningjoy,happiness,delight; modakas being gifts thatGanesha, the god of good luck, bestows on his devotees.[11] The shape of modaka is also said to represent a bag of money. Thus, it is also used to symbolize wealth, and all the sweet pleasures that wealth gives to humans. In aTantric context, its shape is seen to symbolise an upward pointing triangle, which in Tantric art representsShiva, i.e. spiritual reality, in contrast to the downward pointing triangle, which representsShakti, material reality.[12]
Modak is considered to be the favourite sweet of theHindu deity,Ganesha.[2] From it, he gets the monikermodakapriya (one who likes modak) in Sanskrit. The word modak means "small part of bliss" and it symbolises spiritual knowledge.[13] DuringGanesh Chaturthi, thepuja 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.
Modak is also considered to be the favourite sweet ofGautama Buddha. DuringBuddha's Birthday, modaks are offered to the Buddha.[14]
InIndia, modak has a lot of ingrained historical and cultural significance, with variations all over the country. It is known by different names by different linguistic communities, such asmodak inMarathi (मोदक),nevri inKonkani (नेवरी),mandaa inOdia (ମଣ୍ଡା),kadubu inKannada (ಕಡುಬು),kozhukattai in Tamil (கொழுக்கட்டை),kozhukatta inMalayalam (കൊഴുക്കട്ട),jilledukayalu inTelugu (జిల్లేడుకాయలు).
InCambodia,num kom (នំគម) is similar to modak. However, the wrapping is much different as num kom does not use rice flour.[15]
InJapan, a sweet similar to modak that replacedcinnamon with cardamom and known locally askangidan (歓喜団), is offered to both the godKangiten, the Japanese equivalent ofGanesh. 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.[16] However, as the majority of Japanese are non-religious, it can be eaten on any occasion such asShōgatsu,Culture Day,Christmas,Halloween, birthdays and retirement parties.
InLaos, modaks are known askanom nab (ເຂົ້າຫນົມແຫນບ).
In theMalay world, modaks are known askuih modak (inMalaysia,Brunei andSingapore) orkue modak (inIndonesia). There are also similar types of modak such asklepon andcenil.
InMyanmar, modaks are known asmont lone yay baw and are eaten duringThingyan.
InThailand,Khanom tom andkhanom kho are said to be the close cousins of modaks due to their similarities. However, they come in other colours and are covered in coconuts shreds.[17]
InVietnam, modaks are known asbánh ít nhân dừa.
| Type | Characteristics |
|---|---|
| Steamed modak (ukadiche modak in theMarathi language) | Made of coconut 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.[18][19][20] |
| Fried modak | Deep fried in oil instead of being steamed. Frying makes the modaks last longer and gives them a different taste.[21] |
| Mawa modak | These arekhoa (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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