How to Make Fried Modak

Memory Flies wishing you all a very Happy Ganesh Chaturthi 2021. May Bappa give you all happiness and health.

I am quite late for this post but I guess Ganesh Chaturthi is celebrated for 10 days. In my post, you will learn how to make fried modak.

Modak = smile 😀 we all love it very much, right?

What is Modak?

Modak is a dumpling made from rice flour or whole wheat flour with coconut and jaggery stuffing.  It is one of the most favorite foods of Lord Ganesha and offer to him on Ganesh Chaturthi. There are many types of modak. Ukadiche (steamed), Talineche (Fried) chocolate, mava, Kesar, and many more. Out of which Ukadiche modak is the authentic one.

What is Ukadiche modak ?

Ukadiche modak means steam modak made from rice flour with coconut jaggery stuffing. It is generally made in every Maharashtrian House on Ganesh Chaturthi.

What is fried Modak?

Fried Modak is made from whole wheat flour with the same stuffing. Instead of steaming it is fried. It is also one of the healthy options.

 

So let’s learn how to make Fried Modak?

It is a simple recipe that can be made in 4 steps.  Ukadkiche modak is an authentic recipe and requires expertise. But I love this easy Fried modak recipe because it can be stored in the fridge at least for one week. You can make a batch and eat it for one week.😋

Please check out the full step-by-step recipe.

Step 1: Preparing a dough

For this, you require 1 cup of whole wheat flour. Add salt and with the help of water knead a dough. The dough should be tight and not soggy. Covered it with cloth and meanwhile, we can make the stuffing.

 

Step 2: Preparing the Stuffing

For this you require

1 cup of grated coconut

½ cup of jaggery

¾ cup of nuts: almonds, cashew, pista, and prunes. (Whatever you have at your home)

1 tsp cardamom powder

2 tbsp ghee for frying.

Heat ghee and add grated coconut.  Fry this until it turns slightly brown. Now add jaggery and mix it very well. When it starts to stick the bottom switch off the flame. Lastly, add dry fruits and cardamom powder and let it cool.

Step 3: Preparing modak

Check out the dough and knead it with a little bit of oil. Divide this dough into an equal lemon-sized ball. Roll out small puri. Edges should not be thick nor thin they should be medium then only you will get crisp.

 

Now place the coconut stuffing in the center of the puri and make the petals from all sides. Collect all petals together and give the modak shape. Remove the excess dough from the top.

Check the video : 

Prepare one full batch of modak.

 

Step 4: Frying modak

Heat enough oil in a deep frying pan. Switch the flame on medium heat and slowly slide one modak.  Fry until it turned out golden color and crisp.

 

Remove it from oil and keep it on the sieve. Let it be cool and then it is ready to serve.

Your fried modak is ready.

Print the Recipe:

Fried Modak   This yummy fried modak can be prepared in less time. You can make it in a batch and store it in the fridge at least for one week.   Author: Neeta Kadam Course: Prasad, Dessert                       Cuisine:  Maharashtra   Prep Time : 30 min                              Cook Time : 15 min Yields : 15 modak

Measurements : 1 cup ( the one we use for amti which is available in every house)   Ingredients :   For outer layer: 1 cup whole wheat floor Salt as per taste. Oil as per need   For Stuffing:   1 cup grated fresh coconut ½ cup jaggery ¾ cup dry fruits as per your choice. 1 tsp cardamom powder 2 tbsp ghee   For Deep Frying : 4 tbsp oil for frying   Instruction :   It is made in four steps.   Step 1 : Prepare outer layer   Take whole wheat flour. Add salt and with the help of water knead dough. The dough should be tight and not soggy. Covered it with cloth.   Step II : Preparing Stuffing   Heat ghee and add grated coconut.  Fry this until it turns slightly brown. Now add jaggery and mix it very well. When it starts to stick the bottom switch off the flame. Lastly add dry fruits, cardamom powder mix them very well and let it cool.   Step III : Assembling   Knead dough with little bit of oil. Divide this dough in to equal lemon sized ball. Roll out small puri. Edges should not be thick nor thin it should be medium size.   Now place the coconut stuffing in the centre of the puri  and make the petals from all side. Collect all petals together and give the modak shape. Remove the excess dough from the top.   Step IV: Frying   Heat the oil and slowly slide one modak.  Fry on medium flame until it turned out golden colur and crisp. Remove it from oil and keep it on sieve. Let it be cool   It is ready to serve.  From this you can make 15 modak of small size.   Tips : # Do not over fry the stuffing. It should be golden colour. # Dough should be slightly tight more than a regular roti dough. # Heat the oil on high flame and then reduce the flame to medium. # Closed petals properly otherwise they can be open in oil. # Keep it on the turn with the spatula while frying.

 

Hope you all like this simple recipe.

What is your favorite Prasad? Modak or Ladu?

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla and powered by Deyga.

You may like other recipes  :

Kid's favorite Vegetable Sandwich

Cold Relief Chicken Soup 

Corn Chat

 

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