I don’t have a sweet tooth anymore. Give me a bowl of salty snacks any day. But out of the blue, I developed this craving for the Ukadiche Modak. Maybe it’s the Delhi weather, or maybe food is actually about memories.

1. What is This Delightful Dumpling?
2. Modak = More Than Just a Sweet
3. Legends Around Ukadiche Modak
4. History of Ukadiche Modaks
5. Modaks in Art and Across India
6. Modaks Across Asia and Beyond
7. Modak’s International Cousins
8. Ukadiche Modak Recipe

My love for this delish Indian mithai developed in 2023. I was in Pune, Maharashtra, during the Ganesh Chaturthi festival, celebrating Lord Ganesha’s earthly sojourn. The elephant-headed god is fondly called “modakapriya” (one who loves modaks).

This sweet dumpling, a symbol of wisdom and spiritual wealth, was everywhere. But I didn’t relish just any easily available modak. My ears were filled with talk of the Ukadiche Modak. It was the real, jaggery-filled modak that tantalized my palate.

I finally got my first bite in the quaint village of Ganapatipule. And let me tell you, it was a revelation.

What is This Delightful Dumpling?

The word Ukadiche means ‘steamed’ in Marathi. Modak comes from the word ‘moda’ or ‘pramod’ meaning loved one. It’s a delicate, soft dumpling with a shell made of rice flour (traditionally from the local, aromatic ambemohur rice). It’s a monsoon-friendly dessert with no dairy or fruits.

The magic is in the filling: a warm, delicious mix of fresh coconut and jaggery (unrefined cane sugar). Served hot and drizzled with a generous splash of ghee (clarified butter), it hits all the right notes without being overwhelmingly sugary. It’s truly best eaten fresh!

Modak = More Than Just a Sweet

The modak carries immense cultural and spiritual weight:

• It’s shaped like a potli (money bag), symbolizing wealth and wisdom.
• In tantric art, it represents spiritual energy—Shiva and Shakti in balance.
• It’s a dessert with deep roots in Indian mythology, Ayurveda, and ancient texts.

Legends Around Ukadiche Modak

The 21 Burps of Satisfaction

One popular legend features Anusuya, the wife of Rishi Atri, who invited Lord Shiva, Goddess Parvati, and Lord Ganesha to their ashram. She prepared a magnificent, multi-course meal, but baby Ganesha ate dish after dish and still wasn’t satisfied. Finally, Anusuya served a plate of sweet dumplings, which delighted Lord Ganesha so much that he let out 21 burps of satisfaction. A curious Goddess Parvati learned the recipe for these sweets, which she named modaks. This is why an offering of 21 (or sometimes 101) modaks is traditionally made to Lord Ganesha during prayers.

The Divine Modak of Knowledge

Another story, from the Padma Purana, tells of a divine modak presented to Lord Shiva and Goddess Parvati. This special modak was said to give the consumer knowledge of all scriptures, arts, and sciences. To decide which of their sons, Ganesha or Kartikeya, should receive it, Parvati decreed that the one who proved his devotion and sincerity would win.

Lord Kartikeya immediately raced off on his peacock to visit all the spiritual places. However, Lord Ganesha simply performed three parikramas (circumambulations) of his parents. He explained that devotion to one’s parents is the equivalent of visiting all the sacred places. Impressed by his wisdom, Goddess Parvati gave him the modak, and Ganesha became the symbol of intellect and knowledge.

History of Ukadiche Modaks

Ancient Origins

The history of the modak dates back to around 200 BCE, according to culinary historian Darra Goldstein. The sweet dumpling is mentioned in ancient Indian texts like the Ayurveda, Ramayana, and Mahabharata, where it is described as a dumpling with a sweet stuffing. Furthermore, Sangam literature from South India (c. 100 CE – 250 CE) mentions similar rice dumplings with sweet fillings being sold by street vendors in Madurai.

Medieval and Later Mentions

In the medieval era, the Manasollasa culinary text, compiled around 1130 CE, described sweet aromatic dumplings called varsopalagolakas (resembling hailstones). These were made with rice flour, sweet stuffing, and aromatic spices. The tradition continued to modern times, with the 1951 cookbook Samaithu Par by Meenakshi Ammal including four different recipes for modaks, stuffed with various sweet mixtures like coconut, urad dal, sesame seeds, and masoor dal.

Modaks in Art and Across India

Modaks have been celebrated in art for centuries. A Basohli miniature from 1730 (on display at the National Museum, New Delhi) famously depicts Lord Ganesha holding a cup filled with three modaks, with his trunk poised to taste a fourth. This shows the long tradition of associating the dumpling with the elephant-headed deity.

The delicious sweet dumpling is known by different names across India. In Tamil, it is called koḻukattai. Along the Telugu-speaking coastal belt of Andhra Pradesh, it is known as jilledu kayalu or kudumu. In Malayalam, it is kozhakatta, and in Karnataka, it is called kadubu or karjikai. In Odisha, a similar preparation is known as monda pitha.

Modaks Across Asia and Beyond

The tradition of the sweet dumpling is not confined to India, as similar sweets are popular across Asia. In Buddhism, the modak is considered prasad (offering) because Gautama Buddha was said to love the sweet dumpling, and it is offered during Buddha Purnima. Recipes for stuffed dumplings have even been found in Roman literature. Some experts also trace the origin of stuffed dumplings to a Chinese medicine practitioner, Zhang Zhongjing, who lived during the Eastern Han Dynasty (206 BC – 220 AD).

Modak’s International Cousins

Modak has several close cousins internationally. In Thailand, they are called khanom tom. In Myanmar, mont lone yay baw is served during the Buddhist New Year festival, Thingyan. Japan has kangidan, a sweet similar to the modak. The local names in Vietnam, Malaysia, Brunei, Laos, and Indonesia—such as bánh ít nhân dừa and kuih modak—all point to the global popularity of this sweet dumpling.

Now, it’s easy to see why Lord Ganesha loves them so much, and why they’re central to the prasad (sacred offering) offered to him. I am in search of the real modaks in Delhi because I am too lazy to make it myself!

Ukadiche Modak Recipe

But should you like to make Ukadiche Modak, I found an easy recipe on Chef Sanjeev Kapoor’s website.

References:
https://www.downtoearth.org.in/blog/food/ganesh-chaturthi-the-modak-s-history-reflects-its-strong-ties-to-the-land-here-is-how-84629
https://en.wikipedia.org/wiki/Modak

This post is a part of Blogchatter Half Marathon 2025.

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