Modak

Modak is an Indian sweet dumpling believed to have originated in the state of Maharashtra. In India, modak is prepared in a variety of ways, and it is known under various names. Depending on the region, it is also referred to as mothagam or kozhukattai in Tamil, modhaka or kadubu in Kannada, or kudumu in Telugu. The ingredients, preparation, and cooking methods also depend on regional differences. However, the most common variety is called ukadiche modak, the steamed variety made with rice flour and filled with a sweet concoction of grated coconut and jaggery. Occasionally, wheat flour and semolina are used to make the modak shell, and the fillings might also include ingredients such as bananas, saffron, or nutmeg. Subsequently, prepared modak can be steamed, boiled, or fried, and sometimes it is even served raw. This traditional Indian delicacy is most famous for being the favorite dessert of the Hindu deity Ganesha, and it is always prepared as a religious offering during the Ganesh Chaturthi festival, which is held annually to honor and celebrate the elephant-headed god Ganesha. Steamed modak varieties are usually served with melted ghee, while fried varieties are commonly served plain.