Malai Modak Recipe (Paneer Modak) - Spice Up The Curry (2024)

FAQs

Which modak is best in taste? ›

Kesaryukt Modak Atta is crafted with the best quality fragrant rice which gives an authentic taste and enticing aroma to the Steamed Modaks. This unique flour is enriched with Real Kesar, making it an ideal choice for festive indulgence.

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.

While modaks have an outer layer of dough binding the ingredients within, ladoos are bounded usually with ghee, and has no distinctive outer layer. They are sweet balls of coconut, roasted flour, sugar or jaggery, dry fruits and nuts constitute ladoos.

Indulge in the flavourful delight of Mawa Modak, a symbol of devotion from Maharashtra, often offered to Lord Ganesha during festivals like Ganesh Chaturthi. Our easy Mawa Modak recipe combines rice flour, milk, Nestlé MILKMAID, cardamom, and butter.

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.

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.

Modak stays well at room temperature for a day. For extended shelf life refrigerate in an airtight container for up to 3 days. To reheat simply re-steam them for 3 to 4 minutes.

Momos are typically savoury, while Modaks are sweet. while both are steamed, one important distinction is that momos utilize bleached white wheat flour for the casing, while Modaks use rice flour. Finally, Momos are a popular snack worldwide, while modaks are typically found only in Indian kitchens.

The quintessential ukadiche modak is a Maharashtrian sweet made with a soft, steamed rice flour shell that cradles a sweet and aromatic filling made of grated coconut and jaggery. This traditional delight is not only a divine offering during Ganesh Chaturthi but also a cherished treat for modak enthusiasts year-round.

Lord Shiva, Goddess Parvati, and Lord Ganesh were invited by Anusuya, who was the wife of an ancient Rishi named Arti. Lord Ganesh was given a sweet (modak) by Anusuya when she understood that Lord Ganesh was not been able to satisfy his insatiable hunger with the food that was being served to him.

Which Hindu god loves to eat laddoos and modak? ›

Lord Ganesha's love for modak has also earned him the moniker Modakpriya. Modak or laddu is considered to be Lord Ganesha's favourite food and there is a famous story behind it.

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 in Maharashtra is a sweet dumpling that is steamed to perfection. The outer shell of the dish is made with rice flour, while the filling is usually made of grated coconut, jaggery, cardamom, dry fruits and nuts. Modak in Maharashtra has a signature look which is very easy to identify.

Modak is believed to be one of the favorite sweets of Lord Ganesha. Also known as Kudumu, kadubu, modakam or kozhukattai in regional languages, these are sweet stuffed dumplings offered to Lord Ganesha as prasad / Naivedyam during Ganesh Chaturthi puja.

The method and process of making the Kozhukattai is also similar as that of this typical modak. However, the one thing that makes the Kozhukattai (or Kolukattai) recipe distinct than its counterpart is the stuffing. The basic stuffing mixture for both is the same, that is, fresh coconut and jaggery.

Steamed Modaks

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.

Soft modak or laddu is believed to be Lord Ganesha's favourite food and there is a famous story behind it. The legend has it that once Lord Ganesha fought with Lord Parshuram, the sixth avatar of Lord Vishnu. During their fight, Lord Ganesha's tooth broke and he faced difficulty while eating.

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!