View source for Biology:Modak

{{Short description|Indian sweet dumpling dish}}
{{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>Num kom (នំគម)<br>Kanom nab (ເຂົ້າຫນົມແຫນບ)<br>Bánh ít nhân dừa<br>Kuih modak<br>Kue modak
| country          = {{wipe|India}}
| region           = India, Japan, Vietnam, Laos, Cambodia, Malaysia, Indonesia, Brunei, Singapore
| course           = Dessert
| type             = Dumpling
| served           = 
| main_ingredient  = [[Biology:Rice flour|Rice flour]], or [[Biology:Wheat flour|wheat]], [[Biology:Coconut|coconut]], [[Chemistry:Jaggery|jaggery]]
| variations       = 
| calories         = 
| similar_dish     = Khanom tom/khanom kho (Thailand)<br>Mont lone yay baw (Myanmar)
}}

'''Modak '''({{lang-mar|मोदक}}) or '''Modakam '''({{lang-sa|मोदकम्}}), also referred to as '''Koḻukattai''' (கொழுக்கட்டை) in [[Social:Tamil language|Tamil]],<ref>{{Cite book |last=S |first=Latha Maheswari |url=https://books.google.com/books?id=ylCqCgAAQBAJ&dq=kozhukattai+modak&pg=PA130 |title=So Tasty Healthy Low Calorie Vegetarian Cooking Book-2: Take care calorie by calorie DOSAS AND SOUTH INDIAN MOUTH WATERING VARIETIES |date=2015-10-03 |publisher=AB Publishing House |isbn=978-1-5176-3269-4 |pages=130 |language=en}}</ref> is an Indian sweet dumpling dish popular in many Indian states and cultures. According to [[Religion:Hinduism|Hindu]] and [[Religion:Buddhism|Buddhist]] beliefs, it is one of the favourite dishes of Ganesha and [[Biography:The Buddha|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 [[Biology:Coconut|coconut]] and [[Chemistry:Jaggery|jaggery]], while the outer soft shell is made from [[Biology:Rice flour|rice flour]] or [[Biology:Wheat flour|wheat flour]] mixed with khowa or [[Biology:Maida flour|maida flour]].<ref>{{cite web|url=https://food.ndtv.com/recipe-modak-287978|title=Modak Recipe}}</ref>

There are two distinct varieties of Modakam, fried and steamed. The steamed version (called ''Ukadiche Modakam'')<ref>{{cite news|title= Jatra gets its flavour from Maharashtra for authentic taste|url=https://timesofindia.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 [[Philosophy:Ayurveda|Ayurveda]], [[Biology:Ramayana|Ramayana]] and [[Religion:Mahabharata|Mahabharata]] where it is described as a dumpling confectionery with sweet stuffing. [[Religion:Sangam literature|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 a Hindu context, the word 'modaka' is explained as being derived from the words ''"Moda"'' and ''"Pramoda"'', meaning ''joy'', ''happiness'', ''delight;'' modakas being gifts that [[Biology:Ganesha|Ganesha]], the god of good luck, bestows on his devotees.<ref>Gaṇeśa, the Enchanter of the Three Worlds, Page 203, Paul Martin-Dubost (1997)</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 [[Philosophy:Tantra|Tantric]] context, its shape is seen to symbolise an upward pointing triangle, which in Tantric art represents [[Religion:Shiva|Shiva]], i.e. spiritual reality, in contrast to the downward pointing triangle, which represents [[Philosophy:Shakti|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, [[Biology:Ganesha|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 [[Biology:Ganesh Chaturthi|Ganesh Chaturthi]], the [[Religion:Puja (Hinduism)|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 [[Biography:The Buddha|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==
===Cambodia===
In Cambodia, ''num kom'' (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===
In {{wipe|Japan}}, a sweet similar to modak and known locally as ''kangidan'' (歓喜団), is offered to both the god [[Biology:Kangiten|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'' (ເຂົ້າຫນົມແຫນບ).

===Malay world===
In the Malay world, modaks are known as '''kuih modak''' (in Malaysia, Brunei and [[Place:Singapore|Singapore]]) or '''kue modak''' (in Indonesia).

===Myanmar===
In Myanmar, modaks are known as ''mont lone yay baw'' and 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''.

==Varieties==
{| class="wikitable"
|+
!Type
!Characteristics
|-
|Steamed modak (''ukadiche modak'' in the [[Social:Marathi language|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==
* List of dumplings
* List of Indian sweets and desserts
* Maharashtrian cuisine
* Mandu
* Manti
* Mont lone yay baw
* [[Biology:Kangiten|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 }}


[[Category:Buddhist symbols]]
[[Category:Hindu symbols]]
[[Category:Ganesha]]

{{Sourceattribution|Modak}}