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Copyright © 2025 Foodies Only
5 min
21/08/2025
Modak, an iconic Maharashtrian sweet dish, is offered to Lord Ganesha as prasad. The most traditional and famous version of modak is ukadiche modak (steamed) from Maharashtra. However, this dish has travelled to many states of India and has adapted to different versions and flavours along the way. Some states have the fried versions, some have different fillings, while some pour in their regional variety to make it unique. Here is a look at the different varieties of modaks made throughout India.
For many, modak is more than just a sweet; it is a spiritual offering to Lord Ganesha and a symbol of prosperity. In Hindu tradition, modaks are considered Bappa’s favourite, often referred to as modaka priya in Sanskrit texts. The sweets’ very name comes from moda (joy) and pramoda (delight), signifying bliss and happiness. The core concept of making modak is the same: a dumpling-like shape filled with material inside. However, what goes inside, and how the form of the outer layer highly differs from region to region.
Ukadiche modak is the most traditional and famous form of this sweet dish, where a coconut and jaggery mixture with different spices is filled inside a dumpling made out of rice flour and steamed. While the north Indian versions have khoya inside, the outer layer is fried. Each version tells its own cultural story through the ingredients used, techniques and traditions. From ukadiche modak to kozhukattai, here’s a look at the unique and diverse modak varieties of India.
In Maharashtra, the ukadiche modak (steamed) is the most loved form, central to Ganesh Chaturthi rituals. The soft white shell, made from rice flour, is said to represent purity, while the sweet filling, made of jaggery, coconut and some spices, embodies inner joy. The modaks are steamed with a dash of saffron that gives an orange hue to the pieces and makes them visually appealing. Ukadiche modaks are served with fresh ghee that needs to be poured generously, while savouring it as a sweet dish. The modaks are offered as prasad, often on a banana leaf or silver tray. They are offered in the number of 21 to Lord Ganesha as a ritual, which is supposed to grant blessings to the devotee.
Popular in parts of Gujarat, Rajasthan, and Uttar Pradesh, fried modaks have a more robust, golden exterior as compared to the steamed ones. The fried version emerged historically in regions where deep-frying was favoured for preserving festive sweets longer, especially important when families travelled to visit relatives during the festival season. In the fried modaks, the filling is often made of shredded coconut, mixed with either sugar or jaggery, and some cardamom.
A later entrant in the modak family, which is the mawa-based version, gained popularity in North India during the 20th century. This version coincided with the rise of urban sweet shops and commercially prepared festival offerings, which were also supposed to last longer. The mawa modaks are rich and dense, and reflect North India’s love for milk-based confections and are often sold in elaborate moulded forms for temple offerings and gifting.
In South India, kozhukattai or kolukattai is very similar to the Maharashtrian modak and is also offered during Vinayaka Chaturthi. Kozhukattai are believed to have been part of Sangam-era festivals, with fillings that use local ingredients like coconut, sesame, and jaggery. These sweets are prepared not just for temple offerings but are also an important part of family traditions and elaborate meals at home.
In contemporary India, modaks have expanded beyond their traditional boundaries and have started to emerge in chocolate, dry fruit, or even savoury forms. While these may not have ancient roots, they reflect the evolving nature of Indian festive food, balancing admiration for tradition with creative expression. The modern version of modak shows how Indian cooking has become creative while still honouring traditions that are hundreds of years old.
The modak may take the same dumpling-like form across India, but its ingredients, methods, and meanings shift by region. What’s steamed in Maharashtra is fried in Gujarat, moulded from khoya in North India, and made with sesame in Tamil homes. Each variety reflects local produce, climate, and ritual, proving that one festival sweet can carry many layers of history.