Modak recipes are the must recipe during the festival season of Ganesh Chaturthi. There are many different ways the modak can be made which generally differs with the outer layer and/or with the stuffing. One such unique modak recipe is the deep-fried modak recipe made with all purpose flour as compared to the rice flour.
I grew up in Maharashtra where these “Talniche Modak” are typically made on the auspicious occasion of Ganesh Chaturthi festival
Fried Modak is a festive Indian sweet made with a delectable filling of coconut with aromatic saffron & cardamom wrapped in thin layer of dough. These bite sized dumplings are then deep fried to a crisp golden brown perfection.
Preparation Time: 10 mins
Cooking Time: 30 mins
Serve: 11 Modak
- 1 cup All Purpose Flour
- 2 tbsp Semolina
- 1/4 tsp Salt
- 2 tbsp Hot Clarified Butter
- Water as required
- 1 tbsp Clarified Butter
- 1 tbsp Poppy Seeds
- 1 cup Dry Coconut (grated)
- 1 tbsp Charoli
- 1 tbsp Almonds (chopped)
- 1 tbsp Cashew nuts (chopped)
- 1/2 cup Powdered Sugar
- 1 tsp Cardamom powder
- Oil for frying
Method of Preparation:
How to make Covering:
- In large mixing bowl, add All Purpose Flour, Semolina and Salt.
- Mix well making sure everything is combined well.
- Pour hot Clarified Butter over the flour.
- Crumble and mix well with spoon making sure the flour is moist.
- Add Water as required and make soft and smooth dough.
- Grease the oil, cover and rest it for 20 mins.
How to make Stuffing:
- Heat Clarified butter in pan.
- Add Poppy seeds and roast it for few seconds.
- Add Dry Coconut and roast well till golden brown.
- Now add Dry Fruits (Charoli, Almonds & Cashew Nuts). Roast everything up well.
- Transfer mixture to the bowl.
- Add Powdered Sugar and Cardamom Powder. Mix well.
- Stuffing is ready and keep aside to cool completely.
How to make Modak:
- Heat Oil for frying.
- Meanwhile knead the dough slightly and divide dough into small equal parts.
- Take a small portion of dough and flatten.
- Now dust with some All Purpose Dough and start to roll using a rolling pin.
- Roll into small disc shape and make sure you roll from sides and keep the centre slightly thick.
- Now fill each small disc with 1 tbsp stuffing in the centre and brush water to sides.
- Start pleating the edges slowly and bring together. Press in middle and seal the modak forming a bundle.
- Make all the Modak likewise.
- Deep fry Modak till golden brown on low flame and stir occasionally.
- Drain off the modak over kitchen paper to get rid of excess oil.
- Modak are ready!
- Enjoy fried Modak for 4-5 days when stored in an airtight container.
Eat Healthy, Stay Healthy!!
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