A sweet, steamed rice cake traditionally made during Ganesh Chaturthi. Fun fact: "Ukad" means "steamed" in Marathi, and this dish is offered to Lord Ganesha as "modak’s cousin." The jaggery used is often from local sugarcane, giving it a distinct caramel flavor. Coconut adds richness, a coastal influence, while cardamom aids digestion—an Ayurvedic touch. In Konkan, it’s wrapped in banana leaves for aroma, a technique borrowed from Kerala’s elaneer payasam. Families pass down secret recipes, with some adding peanuts for crunch or saffron for luxury. Today, it’s a vegan-friendly dessert gaining global attention!