{{Short description|South and Southeast Asian sweet dumpling dish}} {{Use dmy dates|date=July 2017}} {{Use Indian English|date=July 2017}} {{Infobox food | name = Modak | image = Ukadiche Modak (Rice).jpg | caption = | alternate_name = Koḻukattai<br>Kangidan (歓喜団)<br>Mont lone yay baw (မုန့်လုံးရေပေါ်)<br>Khanom tom (ขนมต้ม)<br>Khanom kho (ขนมโค)<br>Num kom (នំគម)<br>Kanom nab (ເຂົ້າຫນົມແຫນບ)<br>Bánh ít nhân dừa<br>Kuih modak<br>Kue modak | country = India | region = India, Sri Lanka, Japan, Vietnam, Thailand, Laos, Cambodia, Myanmar, Malaysia, Indonesia, Brunei, Singapore | course = Dessert | served = | main_ingredient = Rice flour, or wheat, coconut, jaggery | variations = | calories = | similar_dish = Bánh phu thê (Vietnam)<br>Cenil (Indonesia)<br>Khanom tom/khanom kho (Thailand)<br>Klepon (Indonesia)<br>Kue kochi (Indonesia and Malaysia)<br>Mont lone yay baw (Myanmar)<br>Mont phet htok (Myanmar) }}
'''Modak '''({{langx|mr|मोदक}}), '''modakam '''({{langx|sa|मोदकम्}}), '''kolukattai''' or '''modaka''' ({{Langx|kn|ಮೋದಕ}}), also referred to as '''jilledukayalu''' in Telugu ({{Lang|te|జిల్లేడుకాయలు}}) is an Indian sweet dish popular in many Indian states and cultures. According to Hindu and Buddhist beliefs, it is one of the favourite dishes of Ganesha and the Buddha and is therefore used in prayers.<ref name="favourite" /><ref>{{cite web|url=https://www.traveldine.com/indian-classic-modak|title=Indian classic: Modak|website=Traveldine|access-date=1 September 2022|archive-date=22 October 2022|archive-url=https://web.archive.org/web/20221022230634/https://www.traveldine.com/indian-classic-modak|url-status=dead}}</ref><ref>{{cite web|url=https://indianexpress.com/article/cities/delhi/culinary-capital-how-modaks-ganeshas-food-have-broken-barriers-travelled-well-through-history-8130067|title=Culinary Capital: How Modaks, Ganesha's food, have broken barriers, travelled well through history|website=Indian Express|date=4 September 2022 }}</ref> The sweet filling inside a modak consists of freshly grated coconut and jaggery, while the outer soft shell is made from rice flour or wheat flour mixed with khowa or maida flour.<ref>{{cite web|url=https://food.ndtv.com/recipe-modak-287978|title=Modak Recipe}}</ref>
There are two distinct varieties of Modak, fried and steamed. The steamed version (called ''Ukadiche Modak'')<ref>{{cite news|title= Jatra gets its flavour from Maharashtra for authentic taste|url=https://timesofindia.indiatimes.com/city/indore/jatra-gets-its-flavour-from-maharashtra-for-authentic-taste/articleshow/60988483.cms|location=Indore|work=The Times of India|date=7 October 2017|access-date=19 October 2017}}</ref> is often served hot with ghee.
==History== According to culinary historian Darra Goldstein, modaka is an ancient sweet that dates back to around 200 BCE.<ref name="ReferenceA">The Oxford Companion to Sugar and Sweets - Page 82, Darra Goldstein · 2015</ref> Early mentions of modaka are found in Ayurveda, Ramayana and Mahabharata 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 of Madurai.<ref>Food in Pathupattu Part III Maduraikanchi - Achaya, K.T. Indian Food: A Historical Companion. Oxford University Press 1994</ref><ref>Champakalakshmi R. Trade, ideology and Urbanization South India 300 BC to 1300 AD. Oxford University Press India 1996.</ref> The medieval Manasollasa culinary text explains that modakas, as prepared with rice flour and a sweet stuffing with aromatic spices such as cardamom and camphor, were called ''Varsopalagolakas'' because they looked like hailstones.<ref>Traditional Foods: Some Products and Technologies - Page 55, Central Food Technological Research Institute (India) · 1986</ref> Fried modakas are made with wheat flour, while steamed modakas are made from rice flour.<ref name="ReferenceA"/>
In both Hindu and Buddhist contexts, the word 'modaka' is explained as being derived from the words ''"Moda"'' and ''"Pramoda"'', meaning ''joy'', ''happiness'', ''delight;'' modakas being gifts that Ganesha, the god of good luck, and the Buddha bestows on their devotees.<ref>Gaṇeśa, the Enchanter of the Three Worlds, Page 203, Paul Martin-Dubost (1997)</ref><ref>{{cite web |last1=Ghosh |first1=Rinku |title=Culinary Capital: How Modaks, Ganesha’s food, have broken barriers, travelled well through history |url=https://indianexpress.com/article/cities/delhi/culinary-capital-how-modaks-ganeshas-food-have-broken-barriers-travelled-well-through-history-8130067/ |website=The Indian Express |access-date=4 September 2022}}</ref> 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 a Tantric context, its shape is seen to symbolise an upward pointing triangle, which in Tantric art represents Shiva, i.e. spiritual reality, in contrast to the downward pointing triangle, which represents Shakti, material reality.<ref>{{cite book |last1=Pattanaik |first1=Devdutt |title=99 Thoughts on Ganesha |date=27 January 2015 |publisher=Publisher:Jaico Publishing House |isbn=9788184951523 |page=39 |url=https://books.google.com/books?id=Wh22qvzQuowC |access-date=27 January 2015}}</ref>
==Religious significance== ===Hinduism=== Modak is considered to be the favourite sweet of the Hindu deity, Ganesha.<ref name="favourite">{{cite news|url=http://www.thehindu.com/life-and-style/food/a-modak-by-any-other-name/article19552392.ece|work=The Hindu|title=A modak by any other name|last=Chef Mandaar Sukhtankar|date=24 August 2017|access-date=19 October 2017}}</ref> 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.<ref>{{Cite web|date=2005-09-14|title=Why is Ganapati with the right sided trunk not commonly worshipped?|url=https://www.sanatan.org/en/a/77.html|access-date=2021-04-22|website=Sanatan Sanstha|language=en-US}}</ref> 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.<ref>{{Cite web|date=2022-09-04|title=Culinary Capital: How Modaks, Ganesha's food, have broken barriers, travelled well through history|url=https://indianexpress.com/article/cities/delhi/culinary-capital-how-modaks-ganeshas-food-have-broken-barriers-travelled-well-through-history-8130067|access-date=2022-09-04|website=The Indian Express|language=en-US}}</ref>
==Similar dishes== ===India and Sri Lanka=== In India and Sri Lanka, modak has a lot of ingrained historical and cultural significance, with variations all over the two countries. It is known by different names by different linguistic communities, such as ''modak'' in Marathi (मोदक), ''nevri'' in Konkani ({{Lang|kok|नेवरी}}), ''mandaa'' in Odia ({{Lang|or|ମଣ୍ଡା}}), ''kadubu'' in Kannada (ಕಡುಬು), ''kozhukattai'' in Tamil (கொழுக்கட்டை), ''kozhukatta'' in Malayalam (കൊഴുക്കട്ട), ''jilledukayalu'' in Telugu ({{Lang|te|జిల్లేడుకాయలు}}) and ''lavariya'' in Sinhala (ලවාරියා).
===Cambodia=== In Cambodia, ''num kom'' ({{Lang|km|នំគម}}) is similar to modak. However, the wrapping is much different as num kom does not use rice flour.<ref>{{cite web|last1=Ramesh|first1=Nisha|title=NUM KOM|url=https://www.196flavors.com/cambodia-num-kom/|website=196 flavors|date=2 July 2018 }}</ref>
===Japan=== {{main|Karakudamono}} In Japan, a sweet similar to modak that replaced cinnamon with cardamom and known locally as {{Nihongo|2=歓喜団|3=kangidan}}, is offered to both the god Kangiten, the Japanese equivalent of Ganesh. 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.<ref>{{cite web|url=https://www.el-aura.com/japan-and-india20160420/|title=儀式のあとには、なにかを食べる。インドと日本の不思議な共通点|website=El-Aura (Trinity)|date=21 April 2016 }}</ref> However, as the majority of Japanese are non-religious, it can be eaten on any occasion such as Shōgatsu, Culture Day, Christmas, Halloween, birthdays and retirement parties.
===Laos=== In Laos, modaks are known as ''kanom nab'' ({{Lang|lo|ເຂົ້າຫນົມແຫນບ}}).
===Malay world=== In the Malay world, modaks are known as '''kuih modak''' (in Malaysia, Brunei and Singapore) or '''kue modak''' (in Indonesia). There are also similar types of modak such as ''klepon'', ''kue kochi'' and ''cenil''.
===Myanmar=== In Myanmar, modaks are known as ''mont lone yay baw'' and ''mont phet htok'' the former are eaten during Thingyan.
===Thailand=== In Thailand, ''Khanom tom'' and ''khanom 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.<ref>{{Cite web|date=2022-09-14|title=Around Asia in six sweet dumplings|url=https://lifestyle.livemint.com/food/discover/around-asia-in-six-sweet-dumplings-111663079972740.html|access-date=2022-09-14|website=Mint Lounge|language=en-US}}</ref>
===Vietnam=== In Vietnam, modaks are known as ''bánh ít nhân dừa'' or ''bánh phu thê''.
==Varieties== {| class="wikitable" |+ !Type !Characteristics |- |Steamed modak (''ukadiche modak'' in the Marathi 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.<ref name="Ukadiche modak">{{cite book|last=Khanna|first=Vikas|url=https://books.google.com/books?id=LSTRAQAAQBAJ&q=mo&pg=PT36|title=SAVOUR MUMBAI: A CULINARY JOURNEY THROUGH INDIA's MELTING POT|publisher=Westland Limited|year=2013|location=New Delhi|isbn=9789382618959}}{{Dead link|date=August 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>{{sfn|Reejhsinghani|1975|p=x [https://books.google.com/books?id=RwMRaDxJcWwC&q=modakas&pg=PT10]}}<ref name=":0">{{cite book|last1=Reejhsinghani|first1=Aroona|url=https://books.google.com/books?id=RwMRaDxJcWwC&q=modakas&pg=PT10|title=Delights from Maharashtra|date=1975|isbn=9788172245184|location=New Delhi}}</ref> |- |Fried modak |Deep fried in oil instead of being steamed. Frying makes the modaks last longer and gives them a different taste.<ref>[http://www.boldsky.com/cookery/sweet-tooth/indian-sweets/modak-recipes-ganesh-chaturthi/types-of-modak-pf220-031027.html Modak]</ref> |- |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== {{portal|Food}} * List of dumplings * List of foods with religious symbolism * List of Indian sweets and desserts * Maharashtrian cuisine * Mandu * Manti * Mont lone yay baw * Kangiten * Khanom kho
==References== {{reflist}}
==External links== *[https://www.theyummyplatter.com/ukdiche-modak/ Ukdiche Modak] {{Webarchive|url=https://web.archive.org/web/20210909102407/https://www.theyummyplatter.com/ukdiche-modak/ |date=9 September 2021 }}
{{Ganesha}} {{Gautama Buddha}} {{Dumplings}} {{Bruneian cuisine}} {{Cambodian cuisine}} {{Indonesian cuisine}} {{Laotian cuisine}} {{Malaysian cuisine}} {{Kue}} {{Singaporean cuisine}} {{Vietnamese cuisine}}
Category:Dumplings Category:Buddhist symbols Category:Burmese desserts and snacks Category:Bruneian snack foods Category:Cambodian desserts Category:Indian desserts Category:Laotian desserts Category:Maharashtrian cuisine Category:Goan cuisine Category:Konkani cuisine Category:Kue Category:Hindu symbols Category:Japanese desserts and sweets Category:Malaysian snack foods Category:Singaporean snack foods Category:Sri Lankan desserts and sweets Category:Vietnamese pastries Category:Coconut desserts Category:Ganesha Category:Gautama Buddha Category:Indonesian Indian cuisine Category:Indian dumplings