The classic and most popular modak is the steamed variety, with a rice flour shell filled with coconut and jaggery, sometimes enhanced with gulkand. It's especially popular in Maharashtra's Konkan region.
Made from
whole wheat flour, they are either deep fried or
shallow fried with sweet coconut sugar stuffing.
It's one of the most common types of
Modak.
These
are sugar free modaks, stuffed with dates along with
different types of nuts, dry fruits and coconut
making it one of the healthiest modak
varieties.
A nice
alternative to traditional modak, it is made of
boiled potatoes, sugar and dry fruits and thus is
very easy to cook, just mash boiled potatoes and
mold it into the shape of a modak.
The chana
dal (split chickpea) modak, known as Kolukatti are
popular in southern Indian state of Tamil Nadu. They
are either steamed when the rice flour is used for
the outer casing or deep fried if made with
flour.
These
modak are a great way of embracing millets this
festive season. The outer cover of the modak is made
of ragi flour with jaggery and coconut stuffing
making it super healthy, rich in
nutrients.