Modak is an Indian sweet dumpling dish popular in many Indian states and cultures. According to Hindu mythology, it is considered one of the favourite dishes of Lord Ganesha and is therefore used in prayers. The sweet filling on the inside of a modak consists of freshly grated coconut and jaggery, while the outer soft shell is made from rice flour or wheat flour mixed with khava or maida flour. Modak can be fried or steamed. The steamed version (called ukdiche modak) is often eaten hot with ghee. It is called Modak in Marathi and Gujarati, Modhaka in Kannada, Modhakam or Kozhakkattai in Tamil and Malayalam, & Kudumu in Telugu.
Modak is considered to be the favourite sweet of the Hindu deity, Ganesha. From it he gets the name modaka priya meaning the one who likes modak, in Sanskrit. During Ganesh Chaturthi, the puja usually concludes with an offering of 21 or 101 modaks to Ganesha as prasadam. Modaks made with rice flour shells are made for the festivities, although wheat shell versions are also used. Outside Ganesh Temples across India usually these are sold as pre-packed/ready-made sweets.
Kangidans : Japanaese Modaks 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.
Ukadiche Modak : Made of coconuts and Sugar/jaggery. This variation is especially prepared during the time of Ganesh Festival. They are hand-made and cooked in a steamer.
Fried Modak : Deep fried in oil instead of being steamed. Frying makes the modak last longer.