Modak Across India
The same sacred offering — steamed rice shell, sweet filling, devoted to Ganesha — made differently in every state. Maharashtra calls it ukadiche. Tamil Nadu calls it kozhukattai. Karnataka calls it kadubu. One sweet. One devotion. India's many voices.
One Sweet. Every State.
Click any region to discover the local variety — its name, its story, what makes it different, and where to find the recipe.
Select a region to discover its unique modak variety — the local name, the recipe tradition, and what makes it distinct.
Maharashtra's ukadiche modak is the gold standard — the one that appears in the Ganesh Purana, the one Parvati made for Ganesha. The rice flour shell is steamed until translucent and delicate. The filling of freshly grated coconut and dark jaggery is scented with cardamom and nutmeg. Shaped by hand, pleated in the traditional way. This is the one Ganesha waits for.
Tamil Nadu's kozhukattai is modak by another name — and a slightly different soul. The rice dough is kneaded with a touch of sesame oil, giving it a distinctive flavour and a smoother texture. The filling follows the same coconut-jaggery tradition. On Vinayaka Chaturthi (Tamil Nadu's Ganesh Chaturthi), kozhukattai is the essential offering.
Karnataka's kadubu distinguishes itself with a distinctive filling — chana dal, coconut, and jaggery — giving it a slightly textured, nutty filling that differs from the pure coconut filling of Maharashtra. The rice flour shell is similar, the steaming technique identical. Kadubu is central to Ganesh Chaturthi and many other festivals in Karnataka.
Kudumulu is Andhra Pradesh and Telangana's version of the sacred steamed modak, offered to Ganesha during Vinayaka Chavithi (as Ganesh Chaturthi is called in Telugu tradition). The recipe varies by family — some prefer a sweeter filling, others add poppy seeds. The shape is slightly more rounded than Maharashtra's ukadiche modak.
Kerala's kozhukatta is the Malayali variation — similar rice flour shell, sweet coconut filling, but with Kerala's characteristic use of fresh coconut oil in preparation. It appears at Vinayaka Chaturthi and also at Onam and other festivals. The coconut in Kerala is always fresh, always fragrant, and the filling reflects the state's proud coconut tradition.
Bengal brings its deep dairy tradition to modak — chenna modak is made from freshly prepared cottage cheese (chenna) kneaded with sugar and shaped. No cooking required. Bengal's love for milk-based sweets (rasgulla, sandesh, mishti doi) finds perfect expression here. The result is silky, delicate, white — and a beautiful addition to any festival spread.
Goa and coastal Karnataka bring their abundant jackfruit harvest to the modak tradition. Raw jackfruit pulp — cooked with rice flour, jaggery, and spices — creates a filling that is uniquely coastal: slightly tangy, deeply flavoured, and available only when jackfruit is in season. Ganesh Chaturthi in Goa has its own distinct character, and this modak is part of it.
Bihar brings its famous sattu — roasted gram flour — to the modak tradition. Dense, nutritious, and deeply flavoured with jaggery and ghee, sattu modak is a Bihar and Jharkhand festival staple. The roasted gram gives it a distinctive nutty flavour unlike any other modak variety. High in protein, filling, and deeply satisfying.
Every State. Every Variety.
The complete regional breakdown — what each state calls it, what makes it unique, and where to find the recipe.
800×500px · Ukadiche modak on banana leaf
The sacred original. Steamed rice shell, coconut-jaggery filling, shaped by hand with pleats. This is the one described in the Ganesh Purana. The gold standard against which all other modaks are measured.
800×500px · Kozhukattai on banana leaf, Tamil Nadu
Tamil Nadu's sacred steamed dumpling — same devotion, same filling tradition, but with sesame oil in the dough giving a distinct flavour. The essential Vinayaka Chaturthi offering of Tamil Nadu.
800×500px · Kadubu, Karnataka style
Karnataka's version features a chana dal, coconut, and jaggery filling — giving it a textured, nutty interior distinct from Maharashtra's pure coconut filling. Central to Ganesh Chaturthi across Karnataka.
800×500px · Kudumulu, Andhra Pradesh style
Andhra Pradesh and Telangana's sacred offering for Vinayaka Chavithi. Slightly more rounded shape than Maharashtra's version. Filling varies by family — sweet coconut, poppy seeds, or chana dal versions all exist.
800×500px · Chenna modak, white, delicate
Bengal brings its great dairy tradition to modak — freshly prepared chenna (cottage cheese) kneaded with sugar and shaped. No cooking, no shell. Silky, delicate, and snow-white. A beautiful reflection of Bengal's love for milk-based sweets.
800×500px · Jackfruit modak, coastal Goa setting
Goa's monsoon brings abundant jackfruit, and the coastal modak tradition incorporates it beautifully. Raw jackfruit pulp, rice flour, jaggery, and spices — steamed into a dumpling with a flavour that is uniquely coastal and entirely seasonal.
Modak vs Kozhukattai vs Kadubu — What's the Difference?
The definitive comparison — what makes each regional variety unique, and what they all share.
| Variety | Local Name | State | Shell | Filling | Distinctive Feature | Difficulty |
|---|---|---|---|---|---|---|
| Ukadiche Modak | उकडीचे मोदक | Maharashtra | Rice flour, hot water | Coconut + jaggery + cardamom | The sacred original. Hand-pleated. Translucent when steamed. | Medium |
| Kozhukattai | கொழுக்கட்டை | Tamil Nadu | Rice flour + sesame oil | Coconut + jaggery + cardamom | Sesame oil in dough gives distinctive flavour. Slightly smoother shell. | Medium |
| Kadubu | ಕಡುಬು | Karnataka | Rice flour | Chana dal + coconut + jaggery | Dal filling gives textured, nutty interior — distinct from pure coconut versions. | Medium |
| Kudumulu | కుడుములు | Andhra Pradesh | Rice flour | Coconut + jaggery (varies) | Rounder shape. Some families add poppy seeds or use chana dal filling. | Medium |
| Kozhukatta | കൊഴുക്കട്ട | Kerala | Rice flour + coconut oil | Fresh coconut + jaggery | Kerala's premium fresh coconut used throughout. Coconut oil in shell. | Medium |
| Chenna Modak | চেনা মোদক | Bengal | No shell — chenna base | Sweet chenna (cottage cheese) | No rice flour, no cooking. Pure dairy. Bengal's sweet tradition applied to modak form. | Easy |
| Jackfruit Modak | कुवाळे मोदक | Goa / Coastal Karnataka | Rice flour | Jackfruit + jaggery + spices | Seasonal — only when jackfruit is available. Unique tangy-sweet flavour. | Medium |
| Sattu Modak | सत्तू मोदक | Bihar / Jharkhand | Rice flour | Roasted gram + jaggery + ghee | High protein. Dense, nutty. Roasted gram flour filling unique to eastern India. | Easy–Medium |
Why has modak existed in every part of India since ancient times?
Making any of these varieties? Calculate exact ingredients for your gathering.