In Japan, kangidan, a sweet similar to Modak, is presented to God Kangiten, the Japanese equivalent of Lord Ganesh. Kangidans are a type of dessert made with curds, honey, and red bean paste. They are deep fried after being wrapped in kneaded dough made from parched flour and shaped like a bun.
In India, Modak is prepared in a variety of ways, and it is known under various names. We find three types of Modak- steamed, fried and and one prepared with the help of moulds. The steamed version (called Ukdiche Modak) is often eaten hot with ghee. Deep fried in oil instead of being steamed. Frying makes the modaks last longer and have a different taste. The one made with help of moulds are Khoya-based (Milk solids) preparations that are shaped like a Modak. A variety of flavours can be obtained by addition of materials such as saffron, pistachio, cardamom, chocolate, figs, peanuts and almond.
The simple dumpling is enjoyed by foodies all around the world, from Italian ravioli to Polish piroshky to Chinese pot sticker, fromGhanaian fufuto Nepalese’momo, Dumplings are an old cuisine as well. Recipes for them can be found in Roman literature, and Chinese dumplings are very certainly even older.
The origin of Modak is thought to have originated in the state of Maharashtra. Modak is known by many names throughout Indiaviz…mothagam or kozhukattai in Tamil, modhaka or kadubu in Kannada, and kudumu in Telugu, state-wise.
Modak, is especially made during Ganesh Chaturthi is a steamed dumpling stuffed with jaggery, freshly grated coconut, dry fruits and sweet light spices. The outer soft shell is made from rice flour or wheat flour mixed with maida flour.
According to Hindu belief, it is considered as one of the favourite food of Lord Ganesh. These modaks form a crucial offering during prayers to the idol.
The word Modak means “small part of Bliss” and it symbolizes Spiritual Knowledge.
Is Ukdiche Modak in good health?
Made with jaggery, Ukdiche Modak aids digestion, increase metabolism and avoid constipation. Jaggery contains antioxidants and minerals that help to cleanse liver, respiratory tract, colon, and stomach by eliminating toxins from the body.Jaggery raises healthy cholesterol, battles with monsoon-related germs, cures colds and flu.
Modak – Evolution from traditional to modern form!
Nowadays, the trend has shifted, and stores are brimming with modaks composed with various ingredients such as peanuts, rava, sesame seeds, chocolate, dried fruits, ragi, and so on.
Many mithaiwalas and retail chain stores appear to be following this practice, offering a variety of delicacies to clients on the occasion. Varieties such as Rose Kaju Modak, Strawberry Kaju Modak, Motichoor Modak, Kaju Chocolate Modak, Khoya Modak, and Khoya Kesar Modak, Pure Pistachio Modak, Kesar Chocolate Modak, KesarBadaam Modak, Cashew Fig Rose Modak topped with dried rose petals and many many more may be found at metro city markets.
Having low fan-following, many mithaiwalas have discontinued preparing traditionalstyle, and are now making artisanal and modern variants of Modaks. Yet at home-level, we find the tradition of steamed Modak still alive.
Most experts believe that stuffed dumplings were invented by Zhang Zhongjing, a Chinese medicine practitioner who lived in the Eastern Han Dynasty, the second imperial dynasty of China that lasted from 206 BC to 220 AD.