From Kerala’s Kozhukatta to Maharashtra’s Modak – A Sweet Journey of Bappa, Childhood Memories & Traditions
The Untold Story of Modak 🍬✨
We all know Ganapati Bappa is called Modakpriya – the one who loves modak the most. But do you know how this love began?
Long ago, when Sage Atri’s wife Anasuya welcomed Lord Ganesha for a meal, she served him a grand feast with hundreds of dishes. Ganesha ate and ate, but his hunger was endless. Worried, Anasuya prayed to Goddess Parvati for guidance. Parvati smiled and said:
“Offer him a simple modak, but fill it with love.”
The moment Ganesha ate that humble modak, his hunger disappeared, and he felt truly content. From that day on, modak became his favorite sweet, symbolizing simplicity, love, and fulfillment.
My Kozhukatta Memories ❤️
I was brought up in Mumbai, and my mom often made Kozhukatta – rice flour dumplings with jaggery and coconut. But she made them in such a limited way – just 4 or 5 at a time, usually along with Idiyappam. My brother and I would fight for those few treasures, and that’s how my love for jaggery sweets began.
Vacations in Kerala were very different. At my grandmother’s home, Kozhukatta was part of the regular breakfast spread along with puttu, dosa, idiyappam, and idli. My grandma was truly Annapurna – she never measured or counted food. She cooked wholeheartedly, making sure no one, not even a passing guest, left her home without eating to their heart’s content.
Later, when I got married into a Maharashtrian family, I first saw the distinct shape of modak. It looked new, yet the moment I tasted it, I felt the same calm, homely sweetness of my favorite Kozhukatta. In that bite, I found a bridge between my Mumbai childhood, my Kerala roots, and my new Maharashtrian home. 🌸
Ingredients:
For the outer dough (Ukad):
- 1 cup rice flour
- 1 cup water
- 1 tsp ghee
- A pinch of salt
For the stuffing:
- 1 cup grated fresh coconut
- ¾ cup grated jaggery (adjust to taste)
- ½ tsp cardamom powder
- 1 tsp ghee
- 1 tbsp poppy seeds (optional)
- A few chopped cashews/raisins (optional)
Method:
Step 1: Prepare the Filling
- Heat ghee in a pan, add grated coconut and jaggery.
- Stir on medium flame until jaggery melts and blends with the coconut.
- Add cardamom powder (and poppy seeds/nuts if using).
- Cook until the mixture thickens slightly. Set aside to cool.
Step 2: Prepare the Dough
- Boil water with salt and ghee.
- Add rice flour gradually, stirring to avoid lumps.
- Cover and cook for 2 minutes, then switch off the flame.
- Transfer to a plate, knead into a soft dough while still warm (use a little water or ghee if needed).
Step 3: Shape the Modaks / Kozhukatta
- Grease your palms with ghee, take a small ball of dough, and flatten into a cup shape.
- Place a spoonful of coconut-jaggery filling in the center.
- Pleat the edges carefully and bring them together to form a pointed top (for modak) or keep them rounded like Kozhukatta.
Step 4: Steam Them
- Place them in a steamer or idli stand lined with banana leaf/ghee.
- Steam for 10–12 minutes until they look glossy and cooked.
Serve warm with a drizzle of ghee – whether you call it Ukadiche Modak in Maharashtra or Kozhukatta in Kerala, the taste is pure bliss. 🌸
👉 For me, a sweet like this is never just food – it’s Bappa’s blessing, my childhood fights in Mumbai, my grandma’s Annapurna spirit in Kerala, and the calm comfort I discovered after marriage in a Maharashtrian home. All of it wrapped in one perfect bite of Modak or Kozhukatta.
This Ganesh Chaturthi, may Bappa bless your home with the same sweetness, warmth, and contentment that he found in his beloved modak. 🌸🙏