Modak
Alternative names | Koḻukattai Kangidan (歓喜団) Num kom (នំគម) Kanom nab (ເຂົ້າຫນົມແຫນບ) Bánh ít nhân dừa Kuih modak Kue modak |
---|---|
Course | Dessert |
Place of origin | India |
Region or state | India, Japan, Vietnam, Laos, Cambodia, Malaysia, Indonesia, Brunei, Singapore |
Main ingredients | Rice flour, or wheat, coconut, jaggery |
Similar dishes | Khanom tom/khanom kho (Thailand) Mont lone yay baw (Myanmar) |
Modak (
There are two distinct varieties of Modakam, fried and steamed. The steamed version (called Ukadiche Modakam)[6] is often served hot with ghee.
History
According to culinary historian
In a
Religious significance
Hinduism
Modak is considered to be the favourite sweet of the
Buddhism
Modak is also considered to be the favourite sweet of Gautama Buddha. During Buddha's Birthday, modaks are offered to the Buddha.[14]
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.[15]
Japan
In
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).
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.[17]
Vietnam
In Vietnam, modaks are known as bánh ít nhân dừa.
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.[18][19][20] |
Fried modak | Deep fried in oil instead of being steamed. Frying makes the modaks last longer and gives them a different taste.[21] |
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
References
- ISBN 978-1-5176-3269-4.
- ^ a b Chef Mandaar Sukhtankar (24 August 2017). "A modak by any other name". The Hindu. Retrieved 19 October 2017.
- ^ "Indian classic: Modak". Traveldine. Archived from the original on 22 October 2022. Retrieved 1 September 2022.
- ^ "Culinary Capital: How Modaks, Ganesha's food, have broken barriers, travelled well through history". Indian Express. 4 September 2022.
- ^ "Modak Recipe".
- ^ "Jatra gets its flavour from Maharashtra for authentic taste". The Times of India. Indore. 7 October 2017. Retrieved 19 October 2017.
- ^ a b The Oxford Companion to Sugar and Sweets - Page 82, Darra Goldstein · 2015
- ^ 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.
- ^ Traditional Foods: Some Products and Technologies - Page 55, Central Food Technological Research Institute (India) · 1986
- ^ Gaṇeśa, the Enchanter of the Three Worlds, Page 203, Paul Martin-Dubost (1997)
- ISBN 9788184951523. Retrieved 27 January 2015.
- ^ "Why is Ganapati with the right sided trunk not commonly worshipped?". Sanatan Sanstha. 14 September 2005. Retrieved 22 April 2021.
- ^ "Culinary Capital: How Modaks, Ganesha's food, have broken barriers, travelled well through history". The Indian Express. 4 September 2022. Retrieved 4 September 2022.
- ^ Ramesh, Nisha (2 July 2018). "NUM KOM". 196 flavors.
- ^ "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". El-Aura (Trinity). 21 April 2016.
- ^ "Around Asia in six sweet dumplings". Mint Lounge. 14 September 2022. Retrieved 14 September 2022.
- ]
- ^ Reejhsinghani 1975, p. x [1].
- ISBN 9788172245184.)
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External links
- Ukdiche Modak Archived 9 September 2021 at the Wayback Machine