What makes Modak Lord Ganesha’s favourite food?
The long-awaited festival of Ganesh Chaturthi The day of India’s Independence Day celebration has finally arrived. On September 7, this joyous 10-day festival in honour of Lord Ganesha begins and with it come many days of celebration and feasting, and at the centre of every celebration is the iconic modak. Said to be one of Ganpati’s most beloved foods, this rice flour dumpling filled with sweet coconut and jaggery has a deep connection with the festival and the god. On the occasion of the first day of Ganesh Chaturthi, let’s take a closer look at where modaks come from, why they are important during the festival and how to make modaks at home.
Importance of Modak
One of the most popular stories involves Ganesha’s maternal grandmother, Queen Menavati. As a child, he had an insatiable appetite for sweets, especially the laddoos that Queen Menavati lovingly prepared for him. However, as Ganesha grew older and his appetite increased, he realized that it was impossible to make laddoos fast enough to satisfy him. To solve this problem, Queen Menavati created a new sweet called modak that was quicker to make but just as delicious. Ganesha loved this new sweet and it quickly became his favorite.
Another well-known mythological tale tells of Lord Shiva and Goddess Parvati challenging their two sons, Kartikeya and Ganesha, to race around the world. While Kartikeya took off on his peacock to circle the globe, Ganesha chose a different path. Recognizing that his parents represented the entire universe, he circled around them and declared them to be his world. Impressed by his wisdom, Shiva and Parvati declared Ganesha the winner of the race and rewarded him with his favorite sweet, Modak.
The story of Devi Anusuya
According to another legend, Lord Shiva, Goddess Parvati and Lord Ganesha once visited Devi Anusuya, the wife of sage Atri, in the forest. After serving Lord Ganesha a lavish meal, Anusuya offered him a modak. Upon consuming it, Ganesha let out a burp of satisfaction, which miraculously caused Lord Shiva to burp as well, not just once, but 21 times. This incident prompted Goddess Parvati to decree that devotees should offer 21 modaks to Lord Ganesha during Ganesh Chaturthi. Since then, the tradition of offering 21 modaks during the festival has been followed all over India.
Many variations of this sweet are prepared on this festival, from the traditional ukadiche modak to innovative versions like chocolate and dry fruit modaks. This mithai is easy to prepare, extremely delicious and very popular across the country. So, whatever these legends are true, modak is a vital offering to Lord Ganesha to seek his blessings.
Kesar Cashew Modak Recipe
Ingredients
- 2 cups cashews
- 1 cup of sugar
- 1/2 cup water
- 1/4 teaspoon saffron threads
- 1 tablespoon rose water
- 1 tablespoon coconut oil
- 3-4 drops of natural saffron coloring
Method
- Grind the cashews in a blender until they become a fine powder.
- In a saucepan, combine the sugar and water and bring to a boil until the sugar is completely dissolved. Continue to simmer for 2 to 3 minutes until the syrup thickens slightly.
- Gradually add the cashew powder to the syrup, stirring continuously over low heat for 5-6 minutes to prevent sticking.
- Add the coconut oil, rose water and saffron, stirring for a couple more minutes until the mixture thickens and forms a paste.
- Test the mixture by forming a small portion into a ball. If it forms a smooth ball, the modak mixture is ready. If not, cook it for a few more minutes.
- Transfer the mixture to a plate and allow to cool slightly. Then mix evenly with the saffron food coloring.
- Form the mixture into small balls, then place each ball into a modak mould to form the traditional modak shape.
- Garnish the modaks with pistachios and saffron threads. Serve and enjoy!
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