A Taste of Tradition - The Art of making Modaks!

Modak, a humble, dumpling-like delicacy is more than just a sweet; it is a symbol of devotion, wisdom, and the joyful spirit of Hindu festivals. It is known by various names across India, such as kozhukattai in Tamil and kozukkata in Malayalam. Its creation is a meticulous process, typically a labor of love in many homes. The most traditional and celebrated version, the ukadiche modak, (Steamed) is made with an outer shell of soft, steamed rice flour dough. The filling is a delectable mixture of freshly grated coconut and jaggery, often infused with the warm, aromatic notes of cardamom and nutmeg. The process involves cooking the rice flour with boiling water and a pinch of salt to create a smooth, pliable dough. Meanwhile, the filling is prepared by cooking the coconut and jaggery until the mixture thickens. The final step is an art form in itself, where small portions of the dough are flattened, filled with the sweet mixture, and carefully pleated by hand to form a conical, purse-like shape before being steamed to perfection.

While the ukadiche modak is the most traditional, its versatility has given rise to numerous variants. Fried modaks, with a crispy outer shell made from wheat or all-purpose flour, offer a different texture and a longer shelf life. In recent times, innovative creations have emerged, catering to modern tastes, including chocolate modaks, dry fruit modaks, and even saffron-infused kesar modaks. Each variation, however, remains true to the essence of the sweet, carrying the same spirit of festivity and devotion.

The significance of modak is inextricably linked to Lord Ganesha, the beloved elephant-headed deity of wisdom, prosperity, and the remover of obstacles. Modak is considered his favorite sweet, and he is often affectionately called modakapriya, or "the one who loves modak." The sweet is a central offering during Ganesh Chaturthi, the ten-day festival celebrating his birth. The ritual of offering 21 or 101 modaks to the deity concludes the puja, symbolizing the ultimate reward of spiritual knowledge and bliss.

There are several mythological stories that explain Lord Ganesha's love for the modak. One popular legend recounts a contest between Ganesha and his brother Kartikeya for a single, divine modak, which would bestow supreme knowledge. While Kartikeya raced around the universe, Ganesha simply circled his parents, Lord Shiva and Goddess Parvati, declaring them his universe. Touched by his wisdom, Parvati awarded him the modak, cementing its status as a symbol of profound knowledge and a disciplined life.

While the classic coconut and jaggery filling is the most beloved, the world of modak fillings is incredibly diverse and has evolved over time to include a wide range of flavors, from traditional to modern and even savory. Here's a look at some of the different fillings used in modaks:

Traditional Sweet Fillings:

• Coconut and Jaggery (Ukadiche Modak): This is the quintessential filling. Freshly grated coconut is cooked with jaggery (or sometimes sugar) until it thickens into a delicious, aromatic mixture. Cardamom and nutmeg are often added to enhance the flavor. This filling is used for both steamed and fried modaks.

• Puran: This filling is a popular alternative, especially in Maharashtra. It is made from cooked and mashed chana dal (split Bengal gram) that is sweetened with jaggery. The puran is often flavored with cardamom and nutmeg, giving the modak a rich, nutty, and earthy taste.

• Mawa (Khoya): Mawa, or milk solids, is a common base for many Indian sweets. Mawa modaks are rich, creamy, and decadent. The mawa is cooked with sugar until it forms a thick mixture, which is then filled into the modak shell. Saffron (kesar) is a popular addition for flavor and a beautiful golden color.

• Dry Fruits: For a healthier and more nutritious option, modaks are often filled with a mixture of finely chopped dry fruits like almonds, cashews, pistachios, and raisins. Dates are sometimes used as a natural sweetener, making this a popular no-cook, sugar-free variation

• Til (Sesame Seeds): In some regions, especially during festivals like Makar Sankranti, modaks are made with a filling of roasted sesame seeds and jaggery. This filling offers a distinct nutty flavor and is believed to be very nutritious.

Making Modaks from scratch is a rewarding experience, and the most traditional and beloved recipe is for Ukadiche Modak (steamed modaks) with a classic coconut-jaggery filling. This recipe is surprisingly simple, and once you get the hang of it, you'll be able to create these divine treats with ease.

Here is a simple and easy-to-follow recipe for beginners.

Ingredients

For the Filling (Saran):

• 1.5 cups freshly grated coconut (or thawed frozen grated coconut)

• 1 cup jaggery, grated or powdered

• 1/2 teaspoon cardamom powder

• 1/4 teaspoon nutmeg powder (optional)

• 1 teaspoon ghee (clarified butter)

For the Outer Shell (Ukad):

• 1 cup rice flour (fine quality)

• 1 cup water

• 1/2 teaspoon ghee

• A pinch of salt

Instructions

Step 1: Prepare the Filling

1. In a heavy-bottomed pan, heat the ghee over medium-low heat.

2. Add the grated coconut and jaggery. Mix well.

3. Cook on low heat, stirring continuously, until the jaggery melts and the mixture thickens. The mixture should become a cohesive mass, but still remain moist. Be careful not to overcook, as it will become hard.

4. Add the cardamom and nutmeg powder. Mix well and turn off the heat.

5. Set the filling aside to cool completely. It will thicken further as it cools.

Step 2: Prepare the Dough

1. In a pan, bring the water to a rolling boil with the ghee and a pinch of salt.

2. Reduce the heat to low. Add the rice flour all at once and mix quickly with a spoon until the water is completely absorbed by the flour. A lumpy dough-like mass will form.

3. Turn off the heat, cover the pan with a lid, and let the mixture rest for about 5 minutes.

4. Transfer the dough to a large bowl or a clean plate. While the dough is still warm (but cool enough to handle), knead it for about 5 minutes. Wet your hands with a little ghee or warm water as you knead to get a smooth, soft, and crack-free dough. Keep the dough covered with a damp cloth to prevent it from drying out.

Step 3: Shape the Modaks You can do this by hand or use a modak mold.

Without a Mold (by hand):

1. Grease your hands with a little ghee.

2. Take a small, lemon-sized ball of dough and roll it smoothly between your palms.

3. Gently flatten the ball into a small, thick disc.

4. Using your thumb and fingers, press the edges of the disc to thin them out, creating a small cup or bowl shape with a slightly thicker base.

5. Place about a tablespoon of the coconut-jaggery filling in the center.

6. Start making pleats on the outer edges of the dough with your thumb and index finger, bringing the pleats together at the top to form a pointed, cone-like shape.

7. Gently pinch the top to seal the filling.

With a Mold:

1. Grease the inside of the modak mold with a thin layer of ghee.

2. Close the mold. Take a small ball of dough and press it firmly into the mold, creating a hollow space in the center.

3. Fill this space with the coconut-jaggery mixture.

4. Use a small piece of dough to seal the base of the mold.

5. Carefully open the mold and gently remove the perfectly shaped modak.

Step 4: Steam the Modaks

1. Bring water to a boil in a steamer or a large pot with a steamer insert.

2. Grease the steamer plate or line it with a banana or turmeric leaf.

3. Place the shaped modaks on the plate, leaving a small gap between each one.

4. Steam the modaks for 10-15 minutes on medium-high heat. They are done when the outer shell looks slightly translucent and shiny.

5. Remove from the steamer and serve warm, drizzled with a little ghee.

Ultimately, the relevance of the modak transcends its role as a simple sweet. It is a tangible representation of cultural heritage, a cherished tradition passed down through generations. The act of making, sharing, and offering modaks during Ganesh Chaturthi brings families and communities together, fostering a sense of joy, unity, and devotion. As the sweet aroma of modaks fills the air, it serves as a sweet reminder of Ganesha's blessings and the profound wisdom that can be found in a life of simplicity and love.