Ever wondered why Lord Ganesha is offered 21 modaks? Here's the story

Ganesh Chaturthi is being celebrated with prayers, rituals and festive offerings as devotees welcome Lord Ganesha into their homes and pandals. This year, the festival begins on September 14 and will continue until September 25.

Among the many offerings made during the festival, modak holds a special place. Traditionally regarded as Lord Ganesha's favourite sweet, 21 modaks are offered as bhog during worship.

Why are 21 modaks offered?

A popular mythological story is associated with the tradition of offering 21 modaks to Lord Ganesha.

According to legend, Goddess Anusuya, wife of Sage Atri, once invited Lord Shiva and his family for a meal. She kept serving food to Lord Ganesha, but he remained hungry even after eating everything that was prepared.

With the food exhausted, Anusuya offered him a modak. After eating it, Lord Ganesha finally appeared satisfied and let out a loud belch. At the same time, Lord Shiva is believed to have belched 21 times.

The incident is said to have led to the tradition of offering 21 modaks to Lord Ganesha. Devotees believe the offering brings blessings, prosperity and fulfilment of wishes.

What is a modak?

Modak is a traditional Indian sweet made with a soft outer covering and a sweet coconut-jaggery filling. The steamed variety, known as Ukadiche Modak, is particularly popular in Maharashtra during Ganesh Chaturthi.

Apart from the traditional version, modaks are also prepared in varieties such as dry fruit, mawa, kesari and chocolate.

How to make Ukadiche Modak

For the filling, heat a little ghee and cook grated coconut with jaggery over a low flame. Once the jaggery melts, add cardamom, nutmeg and saffron. Cook until the mixture thickens and let it cool.

For the dough, boil water with ghee and a pinch of salt. Gradually add rice flour while stirring. Cover and cook for 2 to 5 minutes. Once slightly cool, knead into a smooth dough.

Shape small portions into cups, add the filling and make pleats around the edges before sealing the top.

Steam the modaks for 10 to 15 minutes over medium heat. Once they turn slightly glossy, they are ready to serve as bhog.