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Ganesh Chaturthi is one of the most celebrated festivals in India, is dedicated to Lord Ganesha. Beginning on September 7th, food is the highlight of this 10-day occasion. Among the many offerings made to the deity, the modak holds a special place. This delightful treat, made from rice flour, coconut and jaggery, is more than just a sweet. It is known to have a deep connection with Lord Ganesha is a must have on Ganesh Chaturthi.
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Significance Of Modak
One of the most popular stories involves Lord Ganesha’s maternal grandmother, Queen Menavati. As a child, he had an insatiable appetite for sweets, specially laddoos which Queen Menavati would lovingly prepare for him. However, as Ganesha grew older, and his appetite increased, and she realised 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 treat, and it quickly became his favourite.
Another well-known mythological tale states that Lord Shiva and Goddess Parvati challenged their two sons, Kartikeya and Ganesha, to race around the world. While Kartikeya took off on his peacock to physically circle the globe, Ganesha chose a different path. Recognising that his parents represented the entire universe, he circled them instead, declaring them to be his world. Impressed by his wisdom, Shiva and Parvati declared Ganesha the winner of the race and rewarded him with his favourite sweet, the Modak.
The Story of Devi Anusuya
As per 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 hearty meal, Anusuya offered him a modak. Upon consuming it, Ganesha let out a satisfied burp, which miraculously caused Lord Shiva to burp as well— not just once, but 21 times. This incident led 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 across India.
On this festival, many variations of this sweet are prepared starting from the traditional ukadiche modak to innovative versions like chocolate and dry fruit modaks. Easy to make, this mithai is extremely delicious and quite popular across the country. So, whichever of these legends might be true, but modak is a vital offering to Lord Ganesha to seek his blessings.
Kesar Kaju Modak Recipe
Ingredients
- 2 cups cashews
- 1 cup sugar
- 1/2 cup water
- 1/4 tsp saffron strands
- 1 tbsp rose water
- 1 tbsp coconut oil
- 3-4 drops natural saffron colour
Method
- Pulse the cashews in a blender until they turn into a fine powder.
- In a pan, combine sugar and water, bringing it to a boil until the sugar is fully dissolved. Continue simmering on low heat for 2-3 minutes until the syrup slightly thickens.
- Gradually add the cashew powder to the syrup, stirring continuously on low heat for 5-6 minutes to prevent sticking.
- Add the coconut oil, rose water, and saffron, stirring for another couple of minutes until the mixture thickens into a paste.
- Test the mixture by rolling a small portion into a ball. If it forms a smooth ball, the modak mixture is ready. If not, cook for a few more minutes.
- Transfer the mixture to a plate and let it cool slightly. Then, mix in the saffron color evenly.
- Shape 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 strands. Serve and enjoy!