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6 Min
21/08/2025.jpg%3Ffmt%3Dwebp&w=1080&q=60)
Every Ganesh Chaturthi, one treat totally hogs the spotlight, and no, it’s not laddoo. It’s the humble modak: a sweet dumpling that Lord Ganesha just can’t resist. But ever wondered why He’s so into them? Turns out, there’s a wild myth behind His obsession, plus some serious regional rivalry over whose version rules. From ancient legends to modern remixes stuffed with chocolate and dried fruits, here’s a deep dive into the great modak mania that takes over kitchens (and hearts) every Ganesh Chaturthi.
The moment Ganesh Chaturthi approaches, kitchens across Maharashtra (and beyond) transform into modak-making factories. Grandmothers dust off their special moulds, YouTube tutorials start trending, and families engage in friendly debates about whether coconut jaggery filling beats the chocolate version. But have you ever stopped mid-bite and post-modak burps, and wondered why Lord Ganesha must’ve had such a thing for these sweet dumplings? There’s a lot to unpack there from the mythology, symbolism, and centuries of tradition packed into every modak, whether steamed, fried, or innovatively flavoured modern modaks. So, before you dive into this year's Ganpati celebrations, let's unpack the fascinating story behind the sweet that has Lord Ganesha in raptures.
Legend holds that when Sage Atri and his wife Anusuya invited Lord Shiva, Parvati, and young Ganesha to dinner, Shiva insisted that Ganesha eat first. After devouring everything, Ganesha remained unsatisfied until Anusuya served one sweet dumpling. He burped loudly, and Shiva followed with 21 burps, signalling their satisfaction. Curious, Parvati asked what the sweet was, and it turned out to be modak. She then decreed that devotees offer modaks to Ganesha forever. That’s why devotees traditionally present 21 modaks during Ganesh Chaturthi, and why Ganesha earned the title ‘Modakapriya’, meaning ‘he who loves modak’.
Modaks have been depicted in ancient Ellora cave carvings (6th-10th CE), where Ganesha is often shown holding a sweet-like dumpling. This points to strong evidence of its early presence in ritual imagery. As for the name, it's derived from the Sanskrit word ‘moda’, which means joy or bliss, and modak symbolises spiritual delight. In the Deccan region, cooks used locally available ingredients like ambemohur rice, coconut, and jaggery to create what became the signature ukadiche modak known today. Its rise in public popular culture accelerated when Lokmanya Tilak turned the festival into a mass movement in the late 19th century, emphasising modaks as prasad.
Contemporary kitchens have reimagined modaks by swapping classics with nutrient-rich ingredients. Dry-fruit modaks mix almonds, raisins, figs, and dates with jaggery, while millet-infused versions swap rice flour for healthier grains. These newer versions match modern wellness trends without sacrificing modak shape or devotion. But nothing beats the OG regional variations. Read on.
Tamil Nadu's kozhukattai is made from rice flour with coconut-jaggery filling. The savoury variant features grated coconut tempered with mustard seeds, lentils, and spices, then steamed. Whereas the sweet version maintains the classic 1:1 ratio of jaggery to coconut for optimal sweetness. The Tamil adaptation transforms the traditional Maharashtrian modak into a more versatile dish fitting for Ganesh Chaturthi celebrations.
Andhra Pradesh and Telangana's kudumu gives modak a spicy makeover with steamy rice dumplings filled with a mixture of grated coconut, red chilli powder, and a punch of spices. Known as kudumu in Telugu, this variation maintains the rice flour dumpling base but changes the filling completely. The spice level can be adjusted as per regional preferences, making it a popular offering during Vinayaka Chavithi.
Odisha's manda pitha is made with rice flour dough, with a filling of jaggery and grated coconut, which is especially popular during Raja Sankranti. This Odishan delicacy represents a regional interpretation of the modak, maintaining the essential rice flour wrap, while adapting to local preferences. The preparation often involves intricate shaping techniques passed down through generations, making each manda pitha not just a treat but also a work of edible art that reflects Odisha's rich cultural heritage.
Karnataka's kadubu takes things up a notch by crafting crispy, basket-like dumplings from the dough instead of the traditional dumplings, then loading these edible baskets with a mix of lentils, spices, and coconut. Known as kadubu in Kannada, this variation showcases Karnataka's innovative approach to the modak. The basket-like shape not only provides a unique presentation but also allows for more filling, creating a heartier snack. This crunchy treat becomes a must-try during Ganesh Chaturthi.
Kerala's therali appam takes the typical modak and packs it into sweet and fragrant parcels wrapped in fragrant leaves, with rice flour, jaggery, grated coconut, and cardamom. The use of fragrant therali leaves (bay leaves) adds a distinctive aroma and natural green colour while also serving as an eco-friendly wrapper. This Kerala speciality, like the rest of the variations, demonstrates the state's mastery of using local products in cooking, boosting the taste of the sweet.
Karnataka's karjikai presents another variation, which is half-moon shaped. The sweet is made with roasted chana dal, coconut, and jaggery, then deep-fried. This preparation creates a crispy outside with a sweet filling that is earthy and nutty. The addition of roasted chana dal provides some protein and a distinctive flavour that sets karjikai apart from other modak variations. The deep-frying nature gives it an extended shelf life, making it perfect for festive preparations and gifting during celebrations.
Modak isn’t just a festival sweet; it packs flavour with a rich history and mythological ties, retold by devotees every Ganesh Chaturthi. From its appearance in ancient cave art to family rituals, modak has lived in many forms and continues to live on. It’s steamed or fried and comes in a variety of fillings and flavours. Whether you want the original jaggery-coconut filling or a chocolate mawa one, there’s everything out there sold in shops and being made at home.