Modak is an Indian sweet dumpling accepted to have started in the territory of Maharashtra. In India, modak is ready in different ways, and it is known under different names. Contingent upon the area, it is additionally alluded to as mothagam or kozhukattai in Tamil, modhaka or kadubu in Kannada, or kudumu in Telugu.
The fixings, readiness, and cooking strategies likewise rely upon territorial contrasts. In any case, the most well-known assortment is called ukadiche modak, the steamed assortment made with rice flour and loaded up with a sweet mixture of ground coconut and jaggery.
Infrequently, wheat flour and semolina are utilized to make the modak shell, and the fillings could likewise incorporate fixings like bananas, saffron, or nutmeg. Consequently, arranged modak can be steamed, bubbled, or broiled, and now and then it is even served crude.
This conventional Indian delicacy is generally renowned for being the most loved pastry of the Hindu divinity Ganesha, and it is constantly ready as a strict contribution during the Ganesh Chaturthi celebration, which is held every year to respect and praise the god Ganesha.
Steamed modak assortments are normally presented with dissolved ghee, while seared assortments are regularly served plain.
Why Ganesha loves Modak
Modak or laddu is viewed as Lord Ganesha’s favourite food and there is a popular story behind it.lord Ganesha battled with the 6th symbol of Lord Vishnu. During their battle, Lord Ganesha’s tooth was broken and he couldn’t eat anything. Delicate modaks were slathered with ghee that dissolved in his mouth and from that point it is accepted that modak modak became his favourite food.
modak different names
The word ‘modak’ is synonymous with ‘happiness’. It is called modakam or kudumu in Telugu, modaka or kadubu in Kannada, modak in Marathi and Konkani, kozhakatta or modakkam in Malayalam and kozhukattai or modagam in Tamil.