lord ganesha’s favorite modak should have been ideally my first recipe for this festive season. but lord ganesha somehow kept me so busy, that i could not post the fried modak recipe.
now as per lord ganesha’s wishes, i am posting fried modak recipe today
there is one more sweet recipe of patholi (stuffed rice rolls) made during ganesha festival that is pending in the drafts. it will be posted soon with lord ganesha’s blessings
this is the first time i made fried modaks and they were good, but my personal preference would always be steamed modaks.
the outer covering of the modaks is made from whole wheat flour and hence it is a bit dense as compared to the ones made from all purpose flour (maida).
please remember to roll the dough thin and not thick…. while rolling the center can be a little thick but the edges have to be thin.
when you bring together the edges the thickness increases and on frying it becomes pretty dense and hard.
this recipe of the outer cover is from my mom’s recipe of karanjis or nevris as we call them. i have only substituted whole wheat flour instead of all purpose flour.
so here we go with the step by step recipe of making fried modak:
1: seive the flour with salt and add warm oil to the seived flour.
2: add water and knead to a smooth dough.
3: once the dough is kneaded, keep it covered for 20-30 minutes.
4: take fresh or dessicated coconut, jaggery, roasted sesame seeds, cardamom & nutmeg powder in a kadai or pan.
5: mix them all.
6: add water.
7: cook the whole mixture on a low or medium flame.
8: stir for some 8-10 minutes till the jaggery melts, the water dries up and mixture is cooked & dry. keep the mixture aside to cool.
9: take a small sized ball of the dough.
10: with a rolling pin gently make a thin round dusting the surface or the dough ball with some dry flour.
11: take the rolled dough circle on your palm add the some spoonfuls of the filling in the center of the thin round.
12: this is an optional step – with a brush or with your finger tip, apply water on the circular edge. keep a small bowl of water on your work surface.
13: now start pinching the edges one by one. this comes from practice. so the more you make modaks, the more efficient you will be
14: bring all the pinched ends together and taper the center.
15: make all modaks this way and keep aside. cover with a cloth so that the dough does not dry out.
16: heat oil and deep fry or shallow fry the modaks on medium temperature.
17: drain on kitchen paper napkins. makes about 10-12 modaks.