modak
Sign in to saveAlso known as wheat modak
Modak (), modakam (), kolukattai or modaka (), also referred to as jilledukayalu in Telugu () is an Indian sweet dish popular in many Indian states and cultures. According to Hindu and Buddhist beliefs, it is one of the favourite dishes of Ganesha and the Buddha and is therefore used in prayers. 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.
Key facts
- Food.name
- Modak
- Food.image
- Ukadiche Modak (Rice).jpg
- Food.alternate_name
- KoḻukattaiKangidan (歓喜団)Mont lone yay baw (မုန့်လုံးရေပေါ်)Khanom tom (ขนมต้ม)Khanom kho (ขนมโค)Num kom (នំគម)Kanom nab (ເຂົ້າຫນົມແຫນບ)Bánh ít nhân dừaKuih modakKue modak
- Food.country
- India
- Food.region
- India, Sri Lanka, Japan, Vietnam, Thailand, Laos, Cambodia, Myanmar, Malaysia, Indonesia, Brunei, Singapore
- Food.course
- Dessert
- Food.main_ingredient
- Rice flour, or wheat, coconut, jaggery
- Food.similar_dish
- Bánh phu thê (Vietnam)Cenil (Indonesia)Khanom tom/khanom kho (Thailand)Klepon (Indonesia)Kue kochi (Indonesia and Malaysia)Mont lone yay baw (Myanmar)Mont phet htok (Myanmar)
via Wikipedia infobox
Wikidata facts
- Image
- MMutta- Savouries1.JPG
Show 2 more facts
- Commons category
- Modak
- Commons gallery
- Modak
via Wikidata · CC0
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Article
17 sectionsContents
- History
- Religious significance
- Hinduism
- Buddhism
- Similar dishes
- India and Sri Lanka
- Cambodia
- Japan
- Laos
- Malay world
- Myanmar
- Thailand
- Vietnam
- Varieties
- See also
- References
- External links
Modak (), modakam (), kolukattai or modaka (), also referred to as jilledukayalu in Telugu () is an Indian sweet dish popular in many Indian states and cultures. According to Hindu and Buddhist beliefs, it is one of the favourite dishes of Ganesha and the Buddha and is therefore used in prayers. 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 Modak, fried and steamed. The steamed version (called Ukadiche Modak) is often served hot with ghee.