When devotees prepare modak during Ganesh Chaturthi, it is an act of devotion, acknowledging Lord Ganesha’s wisdom and praying for prosperity. 

Puran Poli: A Traditional Festive Bread 

Another dish that finds its way into Ganesh Chaturthi celebrations, especially in Maharashtra, is puran poli. This is a sweet flatbread stuffed with a mixture of jaggery and lentils, usually chana dal. The making of puran poli is often a family activity, where multiple generations come together to prepare the dough and stuffing and cook it to perfection. 

Puran poli has special significance during Ganesh Chaturthi. According to legend, Lord Ganesha once disguised himself as a child and asked a poor woman for food. She had little to offer but made him puran poli with the few ingredients she had. Delighted by the offering, Ganesha blessed her with prosperity. The dish thus symbolizes the joy of sharing and the blessings of abundance. 

Sabudana Khichdi: A Fasting Delight 

During Ganesh Chaturthi, many devotees observe fasting, and certain dishes are made specifically to be consumed during this period. Sabudana khichdi is one such dish, made from tapioca pearls (sabudana), peanuts, and mild spices. It is a light, nutritious dish that is easy to digest, making it ideal for fasting. 

The use of sabudana, which swells up when soaked, symbolizes spiritual growth and expansion. Devotees believe that fasting on this day and consuming simple, sattvic (pure) food helps in spiritual purification, allowing one to connect more deeply with the divine. 

Patholi: A Coastal Specialty 

In the Konkan region, patholi is a popular dish prepared during Ganesh Chaturthi. It consists of rice flour pancakes stuffed with coconut and jaggery, steamed in turmeric leaves. The turmeric leaves impart a unique aroma and flavor to the dish, making it a regional favorite. 

The use of turmeric leaves is symbolic as well. Turmeric is considered a sacred herb in Hinduism, associated with purity and health. Offering patholi to Lord Ganesha is seen as a way of invoking his blessings for good health and well-being. 

The Spirit of Community and Celebration 

Ganesh Chaturthi is not just a religious festival; it’s a celebration of community and togetherness. Families and neighbors come together to prepare these traditional dishes, sharing stories and blessings. The meals cooked during this time are made with an abundance of love and devotion, reflecting the spirit of gratitude and reverence toward Lord G Ganesh Chaturthi, one of the most beloved Hindu festivals, celebrates the birth of Lord Ganesha, the god of wisdom, prosperity, and new beginnings. This festival is marked by elaborate rituals, grand processions, and, of course, a feast of traditional dishes with significant cultural and religious importance. The foods prepared during Ganesh Chaturthi are not just offerings to the deity but are also imbued with stories and symbolism, reflecting the essence of the festival. 

The Significance of Food in Ganesh Chaturthi 

In Hindu tradition, food is considered a sacred offering, known as prasadam, distributed among devotees after being presented to the gods. During Ganesh Chaturthi, various delicacies are prepared with love and devotion, often passed down through generations. These dishes are usually vegetarian, symbolizing purity and auspiciousness, and are meticulously made to please Lord Ganesha, known for his love of food, especially sweets. 

One of the most iconic dishes prepared for Ganesh Chaturthi is modak, which is believed to be Lord Ganesha’s favorite food. The story goes that once, after having feasted on numerous sweets, Ganesha declared modak to be the one that truly satisfied his cravings. Since then, modak has become a staple offering during the festival. 

Modak: The Sweet of Lord Ganesha 

The modak is a sweet dumpling made from rice flour or wheat flour, stuffed with coconut, jaggery, and dry fruits. It is either steamed (known as ukadiche modak) or fried, depending on regional preferences. This sweet treat has a rich mythological background. 

According to Hindu mythology, during a family gathering of gods, Goddess Parvati wanted to test her sons—Ganesha and Kartikeya—to see who would win her favor by circling the universe the fastest. While Kartikeya set off on his peacock, Ganesha simply circled his parents, declaring that they represented the entire universe. Pleased with his wisdom, Parvati offered him a plate of modaks as a reward. Since then, modaks have been closely associated with Lord Ganesha’s intellect and wit. 

The shape of the modak also carries symbolic significance. Shaped like a dome, it represents the vastness of the universe, while the filling inside signifies the sweetne anesha. 

The festival also emphasizes the importance of food as a means of connecting with the divine. Each dish prepared during Ganesh Chaturthi carries a deeper meaning, whether it symbolizes wisdom, prosperity, or health. As families gather around the table, sharing these dishes, they are not just partaking in a meal but in a sacred tradition that has been passed down for generations. 

Exploring Different Ways to Make Modak: A Sweet Delight for Ganesh Chaturthi 

Ganesh Chaturthi, one of India’s most vibrant festivals, celebrates Lord Ganesha, who is famously fond of modak, a sweet dumpling filled with a luscious coconut-jaggery filling. Across India, there are several ways to prepare this divine treat, each offering a unique flavor and texture. Let’s dive into the various regional versions of modak, and how you can recreate these at home. 

1. Ukadiche Modak (Steamed Modak) 

The most popular modak variation, particularly in Maharashtra, is the Ukadiche Modak. These steamed rice flour dumplings have a soft, melt-in-your-mouth texture, and are filled with a mixture of grated coconut, jaggery, and cardamom. Traditionally, these are offered to Lord Ganesha as prasad. 

How to make: The outer covering is made by boiling rice flour with water and a bit of ghee, forming a soft dough. The filling consists of caramelized jaggery mixed with fresh coconut and cardamom. The dumplings are shaped by hand or using a mold, then steamed for around 10-15 minutes until perfectly cooked. This method is the simplest, making it a staple in many households during the festival​. 

2. Fried Modak 

For those who enjoy a crispy texture, Fried Modak offers a delicious alternative. Instead of steaming, the modak is deep-fried, giving the outer layer a golden-brown, crunchy texture. The filling remains the traditional coconut and jaggery mix, though some recipes also incorporate roasted sesame seeds or dry fruits for added crunch. 

How to make: The dough for fried modak is usually made from all-purpose flour or wheat flour. After assembling the modak with the coconut-jaggery filling, they are fried in oil until crisp and golden. This version is perfect for those who want a snack-like twist to their modak​. 

3. Kozhukattai (Tamil Nadu) 

In Tamil Nadu, Kozhukattai is a variation of modak, and it can be either sweet or savory. The sweet version, similar to Ukadiche Modak, has a rice flour shell and a filling made with coconut and jaggery. The savory version, however, is filled with spiced lentils or sesame seeds. 

How to make: The dough is made from rice flour, similar to Ukadiche Modak, but the filling can vary. For the sweet version, the jaggery-coconut mixture is used, while for the savory variation, a lentil filling seasoned with mustard seeds, curry leaves, and red chilies is popular. These are steamed and enjoyed during Vinayaka Chaturthi. 

4. Chocolate Modak 

If you’re looking for a modern twist, Chocolate Modak is a creative fusion that has become popular in recent years. The outer layer is infused with chocolate, while the filling can be a traditional coconut-jaggery mix or even chocolate ganache. 

How to make: The dough for chocolate modak can be made by adding cocoa powder or melted chocolate to the rice flour dough. You can also use molds to shape the modak. These modaks are ideal for children and those who enjoy experimenting with flavors while still respecting tradition 

5. Dry Fruit Modak 

For a healthier version, Dry Fruit Modak is packed with nutrition. This version uses finely chopped or ground dry fruits like almonds, cashews, and pistachios, sometimes mixed with dates. These modaks are often raw, made without cooking or frying, providing a different texture and taste. 

How to make: Ground or chopped dry fruits are combined with dates or figs to make a sticky filling. Some recipes also include a hint of saffron for flavor. These modaks can be shaped without the need for molds or steamers, making them an easy, no-cook version that’s both healthy and delicious 

6. Manda Pitha (Odisha and West Bengal) 

In the eastern regions, Manda Pitha is a popular variation. These rice flour dumplings are filled with a mixture of coconut, khoya (reduced milk), and jaggery. In Odisha and West Bengal, these modaks are steamed and sometimes lightly fried afterward. 

How to make: The process involves making a rice flour dough similar to Ukadiche Modak, but the filling is richer with the addition of khoya, which gives a creamy texture. After steaming, some people prefer to lightly fry them to add a crispy outer layer​. 

Each region of India has its own take on modak, and the variety of methods, fillings, and textures means there’s a modak for everyone. Whether you prefer the traditional steamed Ukadiche Modak or want to experiment with modern variations like chocolate or dry fruits, the essence of the dish remains the same: to offer something sweet, delightful, and blessed to Lord Ganesha. As you celebrate Ganesh Chaturthi this year, why not try making one of these modak variations at home? 

Author: Richa Tripathi