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Place of origin
|Rice flour, or wheat and maida flour, coconut, jaggery|
A modak(Marathi: मोदक) is a sweet dumpling popular in Western and Southern India. It is called modak (मोदक) in Marathi and Konkani as well as Gujarati language, Sughiyan (സുഖിയൻ) in Malayalam, modhaka or kadubu in Kannada, modhaka or kozhakkattai in Tamil, and kudumu in Telugu.
The sweet filling inside a modak is made up of fresh grated coconut and jaggery, while the soft shell is made from rice flour, or wheat flour mixed with khava or maida flour. The dumpling can be fried or steamed. The steamed version, called ukdiche modak, is eaten hot with ghee.
Modaks have a special importance in the worship of the Hindu god Ganesh; modak is believed to be his favorite food, which begets him the moniker modakapriya (the one who likes modak) in Sanskrit. During the Ganesh worship ceremony, known in India as Ganesh Chaturthi the puja always concludes with an offering of twenty-one modaks to the deity and as prasad. Modaks made with rice flour shell are preferred for this purpose, however, wheat shell version are also used. Innovative recipes for modaks have also been created. These include banana nachni modak, motichoor modak and chocolate modak.
Chocolate modak recipes
The normal chocolate modak Recipes is as follows:
- 1 cup rice flour
- 1 tsp oil
- 1/4th cup chocolate syrup
- ½ cup grated chocolate
- 3/4th cup desiccated coconut
- A pinch of salt
Take the pan and boil the water in a pan with salt and oil. All the rice flour in a steady stream. Stir continuously to prevent lumps from forming. Seal the pressure cooker with the lid and cook till steam begins to escape. Open the cooker and sprinkle water, seal the cooker with the lid and cook till steam begins to escape again. Mix all the ingredients well and remove the dough onto a plate. In the later part, add some Ghee to the palms with some oil and knead the dough till smooth. Pls. divide the dough into eight equal portions. For the stuffing, mix together the coconut, chocolate syrup and grated chocolate and divide into eight equal portions. Grease your palms again, and spread one portion of the dough into a round disc, thinning the edges with your finger tips. Stuff one portion of the coconut mixture, gather the dough together in tiny pleats and press lightly to form a cone at the top. Do place the modaks on a perforated plate and steam in a pressure cooker, with the lid on but without the weight, for ten to twelve minutes. Remove the cover of the cooker after and get the same cool. Serve the Modak in a decorative plate by adding Ghee on the top of it. 
Modak offered in a Ganesh Puja