MODAK: The hot favorite 'prasad' of Lord Ganesh and its importance

Article on 'Modak', the most favored 'Prasad' of Ganapati Bappa
by Gandhali Gode
Consulting Nutritionist and Dietician, Pallavi's Spices

 

 

 

 

 

Post Shravan, everybody eagerly awaits the joyful “Ganesh Festival” and the delicious sweet recipe of Modak.

Modak, known to be Lord Ganesha's favourite, is also a hot favourite amongst his devotees during the 10 day festival. Although ‘Modak’ is a typical Maharashtrian recipe, these days it’s favored across the nation. Following are variants in Modak prepared viz; Ukadi modak (steamed), Kanik modak, Chocolate modak, Mango modak, Dryfruits modak, Mawa modak etc.  Each variety of Modak has its own nutritious values.

Modak contains rich calories, carbohydrates & B-vitamins. Mostly in Konkan (coastal region), Ukadi modak are famous. They are prepared using rice flour, jaggery & coconut which is available in abundance in Konkan. Ukadi modak are mostly served with pure ghee, as this combination (carbohydrate & fat) is helpful in digestion of the ‘Prasad’.  Fried Modak is also a good source of carbohydrates, proteins. Sugar/ jaggery are used in making of ‘saran’ or the mix used inside. Jaggery is a good source of iron.

The saran / stuffing is made by coconut which is a good source of Potassium, which is good for hair & skin.Coconut is a rich source of energy also acts as a diuretic. Dryfruits, Khaskhas, Khoa (Khava) are also used in making of stuffing or ’saran’. Dry fruits, Khaskhas are good source of proteins, calcium. Khoa (Khava) is also good source of fat and protein.

Mango pulp is used for making Mango Modak which are delicious in taste. Mango is a good source of Vitamin A, provides approx. 50% of daily Vitamin C intake and also contains insoluble fibers and carbohydrates.

Modak is a popular dish in all age groups. However, it should be strictly avoided by diabetic patients.

Enjoy the festival and thank you in advance for caring for the environment. Jai Ganesh. Bappa Moraya.