Khoya modak recipe | Easy Ganesh chaturthi recipes - Raks Kitchen (2024)

FAQs

Which Modak is best for Ganesh Chaturthi? ›

Steamed Modaks are also known as Ukadiche Modaks. These are the most traditional forms of this highly sought-after prasad or bhog item. Prepared in a typical steamer pan, it is one of the most popular varieties of Modak, especially for Ganesh Chaturthi.

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. There are two distinct varieties of Modakam, fried and steamed. The steamed version (called Ukadiche Modakam) is often served hot with ghee.

Storage suggestion:

Modak stays well at room temperature for a day. For extended shelf life they were refrigerated up to 3 days. To reheat simply steam them for 3 to 4 minutes.

Modak: The Divine Favourite

Modak, a sweet dumpling filled with jaggery and coconut, is synonymous with Ganesh Chaturthi. Legend has it that it's Ganesha's favourite sweet, and no celebration is complete without it. Whether it's the traditional steamed modak or the crispy fried version, this delicacy is a must-have.

Lord Ganesha's Favourite Snack! Known by other names such as kudumu, kadubu, or kozhukattai, modak is one of the oldest sweetmeats in Indian culture and is considered to be the elephant-headed deity's favourite snack! About 21- 101 modaks are offered to Lord Ganesha during the puja.

A deliciously, healthy offering to Lord Ganesha – these modaks are made of khoya (mawa) made from milk powder and sweetened with jaggery and flavoured with cardamom and saffron.

Modak are steamed dumplings with an outer rice flour dough and a coconut-jaggery stuffing. These sweet dumplings are also known as Ukadiche Modak in Marathi language. The word ukadiche means 'that which is steamed' or 'steamed'.

So, when a piece of sweet was offered to Ganesh and he burped after eating it, Lord Shiva burped 21 times. Interestingly, both of them were simultaneously satiated. “Goddess Parvati then enquired about the sweet, and found it to be the famous modak.

The origin of Modak is thought to have originated in the state of Maharashtra. Modak is known by many names throughout Indiaviz… mothagam or kozhukattai in Tamil, modhaka or kadubu in Kannada, and kudumu in Telugu, state-wise.

Modak is prepared using khoa based material. Khoa is mixed with sugar and then heated in a kadhai made of food-grade metal. Modak is mostly preferred as a Prasad (offering) to Lord Ganesha. Shelf Life : Best before 5 Days from packaging when stored in cool & dry place.

Is modak good or bad? ›

The traditional recipe of Ukadiche Modak contains all the healthy ingredients and is prepared by the process of steaming instead of frying in ghee/oil, which makes it a lot more healthier and lighter on our stomach.

After consuming it, Ganapati burped, and, remarkably, Lord Shiva burped 21 times simultaneously. This legend explains the significance of offering 21 Modaks to Lord Ganesh, symbolizing the divine completion of their meals.

Due to Lord Ganesha being called “Modak Priya” or the one who likes modak, 21 pieces of modak are offered to him during puja. This sweet dumpling traditionally filled with coconut and jaggery is truly a delight.