Modak (), Modakam (), or Modaka (), also referred to as Koḻukattai (கொழுக்கட்டை) in Tamil language, and Kozhukkatta (കൊഴുക്കട്ട) in Malayalam,
There are two distinct varieties of Modakam, fried and steamed. The steamed version (called Ukadiche Modakam)
History
According to culinary historian
Darra Goldstein, modaka is an ancient sweet that dates back to around 200 BCE.
[The Oxford Companion to Sugar and Sweets - Page 82, Darra Goldstein · 2015] 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.
[Food in Pathupattu Part III Maduraikanchi - Achaya, K.T. Indian Food: A Historical Companion. Oxford University Press 1994][Champakalakshmi R. Trade, ideology and Urbanization South India 300 BC to 1300 AD. Oxford University Press India 1996.] 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
.
[Traditional Foods: Some Products and Technologies - Page 55, Central Food Technological Research Institute (India) · 1986] Fried modakas are made with wheat flour, while steamed modakas are made from rice flour.
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 Ganesha, the god of good luck, bestows on his devotees.[Gaṇeśa, the Enchanter of the Three Worlds, Page 203, Paul Martin-Dubost (1997)] 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 Tantra 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.
Religious significance
Hinduism
Modak is considered to be the favourite sweet of the
Hindu deity,
Ganesha.
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.
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
The Buddha. During Buddha's Birthday, modaks are offered to the Buddha.
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 language (मोदक),
nevri in
Konkani language (नेवरी),
mandaa in
Odia language (ମଣ୍ଡା),
kadubu in
Kannada language (ಕಡುಬು),
kozhukattai in Tamil (கொழுக்கட்டை),
kozhukatta in Malayalam (കൊഴുക്കട്ട),
jilledukayalu in
Telugu language (జిల్లేడుకాయలు).
Cambodia
In
Cambodia,
num kom (នំគម) is similar to modak. However, the wrapping is much different as num kom does not use rice flour.
Japan
In
Japan, a sweet similar to modak that replaced
cinnamon with cardamom and known locally as 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.
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
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.
Vietnam
In
Vietnam, modaks are known as
bánh ít nhân dừa or
bánh phu thê.
Varieties
| +
!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. |
| Fried modak | Deep fried in oil instead of being steamed. Frying makes the modaks last longer and gives them a different taste.[ Modak] |
| 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 foods with religious symbolism
-
List of Indian sweets and desserts
-
Maharashtrian cuisine
-
Mandu
-
Manti
-
Mont lone yay baw
-
Kangiten
-
Khanom kho
External links
