Published by: CNBC-TV18.com
Steamed modak, popular in Maharashtra’s Konkan region, has a rice flour shell filled with coconut, jaggery, and sometimes gulkand.
Crispy modak, a common type, is made from whole wheat flour and filled with sweet coconut sugar. It can be deep or shallow fried.
These are fried modak and its pastry sheet is made of rava, which is then stuffed with anything from coconut to jaggery, poppy seeds.
Sugar-free modaks are stuffed with dates, nuts, dry fruits, and coconut. This healthy variety requires no cooking - just blend and stuff.
Potato modak, an adventurous alternative, is made from boiled potatoes, sugar, and dry fruits. It’s easy to cook - just mash and mold.
Kolukatti, a chana dal modak from Tamil Nadu, is either steamed with a rice flour casing or deep fried if made with flour.
Chocolate modaks are made entirely of chocolate, including coconut, khava, and choco chip stuffing, and are dipped in hot chocolate sauce.
Made during Maghi Chaturthi in Maharashtra’s Vidarbha region, this modak variety uses roasted sesame seeds and caramelised jaggery.
Embrace the international year of millets with modaks made of ragi flour, jaggery, and coconut stuffing. They’re super healthy and nutrient-rich.
The most versatile modak is easy to prepare, either filled with whole wheat flour or shaped from a mix of khoya and sugar.