Modak

Modak
Alternative names	Koḻukattai; Kangidan (歓喜団); Mont lone yay baw (မုန့်လုံးရေပေါ်); Khanom tom (ขนมต้ม); Khanom kho (ขนมโค); Num kom (នំគម); Kanom nab (ເຂົ້າຫນົມແຫນບ); Bánh ít nhân dừa; Kuih modak; Kue modak
Course	Dessert
Place of origin	India
Region or state	India, Sri Lanka, Japan, Vietnam, Thailand, Laos, Cambodia, Myanmar, Malaysia, Indonesia, Brunei, Singapore
Main ingredients	Rice flour, or wheat, coconut, jaggery
Similar dishes	Bánh phu thê (Vietnam); Cenil (Indonesia); Khanom tom/khanom kho (Thailand); Klepon (Indonesia); Kue kochi (Indonesia and Malaysia); Mont lone yay baw (Myanmar); Mont phet htok (Myanmar)
	Cookbook: Modak; Media: Modak;

Modak (Marathi: मोदक), modakam (Sanskrit: मोदकम्), kolukattai or modaka (Kannada: ಮೋದಕ), also referred to as jilledukayalu in Telugu (జిల్లేడుకాయలు) is an Indian sweet dish popular in many Indian states and cultures. According to Hindu and Buddhist beliefs, it is one of the favourite dishes of Ganesha and the Buddha and is therefore used in prayers. The sweet filling inside a modak consists of freshly grated coconut and jaggery, while the outer soft shell is made from rice flour or wheat flour mixed with khowa or maida flour.

There are two distinct varieties of Modak, fried and steamed. The steamed version (called Ukadiche Modak) is often served hot with ghee.