![]() Sangam literature similarly mentions modakas as rice dumpling filled with sweet stuffing and were also sold by street vendors in ancient city of Madurai. Early mention of modakas are found in Ayurveda, Ramayana, Mahabharata where it is described as dumpling confectionery with sweet stuffing. The steamed version (called ukdiche Modakam ) is often served hot with ghee.Īccording to culinary historian Darra Goldstein, modaka is an ancient sweet that dates back to around 200 BCE. There are two types of Modakam, fried and steamed. The sweet filling on the inside of a modak consists of freshly grated coconut and jaggery, while the outer soft shell is made from rice flour or wheat flour mixed with khava or maida flour. According to Hindu and Buddhist beliefs, it is considered one of the favourite dishes of Lord Ganesha and the Buddha and is therefore used in prayers. Modakam ( Sanskrit: मोदकम् Japanese: 歓喜団 Thai: โมทกะ or ขนมต้ม Vietnamese: Bánh ít dừa Khmer: នំគម Malaysian: Kuih modak Indonesian: Kue modak Burmese: မုန့်လုံးရေပေါ်), also referred to as Koḻukattai (கொழுக்கட்டை) in Tamil, is an Indian sweet dumpling dish popular in many Indian states and cultures. ![]()
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