Everyone’s favourite festival, Ganesh Chaturthi, is here. And guess what we have in abundance on Ganesh Chaturthi? Modak! This dumpling-shaped delight isn’t just a festive must-have; it’s also a symbol of abundance, joy, and spiritual offering.
But what many don’t realise is that the modak’s story doesn’t stop at India’s borders. Versions of it exist across Asia, each adapted with local flavours, rituals, and meanings. Here are some types of modaks we bet you did not know about.
The origin of modak
According to culinary historian Darra Goldstein, the roots of modak can be traced as far back as 200 BCE. Early references appear in Ayurveda as well as epics like the Ramayana and Mahabharata. In the books, it is described as a sweet dumpling with a rich stuffing, often made of coconut and jaggery, spiced delicately with cardamom.
For centuries, modak has become a staple, particularly during Ganesh Chaturthi, when thousands of modaks are offered to Lord Ganesha.
Japan’s Kangidan
Interestingly, the love for modak is not confined to India. In Japan, a dish strikingly similar is known as kangidan. In this style of making modak, cardamom is replaced by cinnamon. While the fragrance changes, the essence remains the same.
Served in temples, kangidan is also linked with rituals and carries cultural symbolism that mirrors the Indian reverence for sweets in spiritual spaces.
Thailand’s version of modak: khanom tom
Travel further into Southeast Asia, and you’ll find another cousin of modak in Thailand known as khanom tom. These are soft, glutinous rice dumplings filled with cubes of palmyra palm sugar. They are cooked and then generously rolled in shredded coconut.
While the texture is different from Indian modak, the taste is very similar. In Thai households, khanom tom is a celebratory food, like in India.
Vietnam’s bánh ít nhân dừa
EVer visited Vietnam and tried their ‘husband wife’ cake? Bánh ít nhân dừa and bánh phu thê, literally translated as “husband and wife cake.” are dumpling-like sweets that are made with rice flour, mung bean filling, and sometimes coconut, all wrapped neatly in pandan leaves.
The sweet is given to brides by their grooms during the wedding. This practice goes on to show that whether modaks in India or bánh phu thê in Vietnam, this delicacy carries a lot of cultural significance.
Myanmar’s version of modak: mont lone yay baw
In Myanmar, the sweet spirit of modak takes the form of mont lone yay baw. These dumplings are the centre of the Thingyan New Year festival and are traditionally prepared in large groups.
From India to Japan, Thailand, Vietnam, and Myanmar, the modak and its cousins reveal something deeper: food as a cultural bridge. How many of these modak versions have you tried?
