Fried modak is another sweet recipe prepared during the festivity of Ganesha Chaturthi. Fried modak have soft sweet jaggery stuffing inside and have crispy covering outside. The outside covering of fried modak is usually prepared with rice flour but today we are using combination of wheat flour and refined flour to make theses devouring and delectable fried modak.
Fried modak is a crispy, crusty version of steamed modak recipe. So, here is a simple and quick to follow recipe of fried modak for you all with step-by-step pictures. Try out this sweet modak recipe and impress your dear ones. Enjoy!
Chop each cashew into small chunks and place them in a bowl. Similarly, chop almonds into small pieces and place them in a separate bowl. Peel green cardamom and crush its seeds into fine powder using mortar pestle.
Take wheat flour in a big mixing bowl and add refined flour in it, followed by salt and ghee. Now add water in small portions and knead a little stiff dough. We have used less than ½ cup of water for kneading this much quantity of flour. Cover the dough and keep it aside for 20 minutes to set.
Meanwhile, prepare the stuffing. For this, heat a pan with 1 tsp of ghee. Then add grated fresh coconut into it. Keep stirring continuously and roast the coconut on medium-low flame for 2 minutes.
Now add jaggery into the pan and turn off the flame. Stir until they get completely mixed together. Add chopped cashew, chopped almonds and crushed green cardamom into the mixture. Mix all the ingredients really well.
Stuffing for modak is now ready, transfer to a plate and allow it to cool down completely.
20 minutes are over, knead the dough again. Then divide the dough into small size balls (even smaller than a lemon). With this much dough we can make 16 dough balls.
Lift a dough ball and roll until it becomes smooth. Flatten it by gently pressing in between palms. Now roll it out into 2.5 to 3 inch diameter poori. Run the rolling pin around the edges and don’t make the center too thin.
Place 1 tsp of stuffing on it. Make pleats by folding the edges, bring them at the center and join the pleats together by making a peak on the top. Seal the stuffing completely and place it on a plate. Likewise, stuff and prepare the rest of the modaks until the dough is utilized completely.
Heat enough ghee in a wok to deep fry the modaks. Ghee should be medium hot for frying the modaks. When the ghe is sufficiently hot, drop modaks into the ghee and fry until golden brown. You can place as many modaks as possible into the ghee but avoid over flooding the wok.
Once the modaks are fried from beneath, flip their sides and continue frying until they get golden brown in color, evenly.
When modaks are fried aptly, lift the modaks with a slotted ladle and hold it against the wok so that the excess ghee drained back into the wok and then transfer them on kitchen paper towel. Similarly, fry the rest of the modaks. It took 6-7 minutes to fry a batch of modaks.
Fried modaks are now done and ready to eat. Serve these crispy and delectable fried modaks steaming hot as it is with a cup of tea or any time of the day. Offer these modaks as prasad to diety Lord Ganesha for the festivity of Ganesha Chaturthi. Enjoy!
- If you want you can use semolina instead of refined flour or you can prepare this modak with wheat flour only.
- While making the stuffing, roast the grated coconut aptly then add jaggery to it and turn off the flame immediately. There is no need to melt the jaggery. Just mix it well with the coconut. But if jaggery melts and the stuffing turns out thin then keep the stuffing inside the refrigerator to condense it. After that, make the modaks.
- Don’t fill too much of stuffing into the modaks because then they can splatter into the ghee while frying. Make the pleats and join them at the center making a peak. Seal the stuffing nicely so that it doesn’t spills out while frying the modaks.
- Wheat flour – 1 cup (150 grams)
- Refined flour – ¼ cup (25 grams)
- Ghee – 2 tbsp (25 grams)
- Salt – 1 pinch or to taste
- Jaggery – ¾ cup (150 grams)
- Fresh coconut – 1 cup (grated)
- Almonds – 8-10
- Cashews – 8-10
- Green cardamom – 6-7
- Ghee – for frying modak
- Chop each cashew and almonds into small pieces. Crush green cardamom seeds into fine powder.
- Take wheat flour in a big bowl and add refined flour in it followed by salt and ghee. Add water in small portions and knead a little stiff dough.Cover and keep it aside for 20 minutes to set.
- Meanwhile, prepare the stuffing. For this, heat a pan with 1 tsp of ghee. Then add grated fresh coconut into it.
- Now add jaggery, cashew, almonds and cardamom powder into the pan. Turn off the flame. Mix all the ingredients really well.
- Divide the dough into smaller than small lemon sized balls.
- Roll it out 2.5-3 inch diameter poori. Roll it around the edges.
- Place 1 tsp of stuffing on it. Make pleats by folding the edges, bring them at the centre.
- Heat enough ghee in a wok. Drop modaks into the ghee.
- Keep flipping the sides and fry the modaks until they become golden brown in color.
- When modaks are fried, transfer them on kitchen paper towel. Fried modaks are now ready.
- Serve these crispy and delectable fried modaks steaming hot as it is. Enjoy!
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