fried modak recipe for ganesh chaturthi festival


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. i have shared a list of around 51 ganesh chaturthi recipes that can be made during lord ganesha festival.

this is the first time i made fried modaks and they were good, but my personal preference would always be steamed modaks or ukadiche modaks.

modaks ready to be fried

the outer covering of the fried 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.

lets start step by step recipe of making fried modak:

1: seive the flour with salt and add warm oil to the seived flour.

fried modak recipe

2: add water and knead to a smooth dough.

fried modak

3: once the dough is kneaded, keep it covered for 20-30 minutes.

recipe of fried modak

4: take fresh or dessicated coconut, jaggery, roasted sesame seeds, cardamom & nutmeg powder in a kadai or pan.

fried modak

5: mix them all.


6: add water.

modak recipe

7: cook the whole mixture on a low or medium flame.

fried modak recipe

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.

fried modak

9: take a small sized ball of the dough.

fried modak

10: with a rolling pin gently make a thin round dusting the surface or the dough ball with some dry flour.

fried modak recipe

11:  take the rolled dough circle on your palm add the some spoonfuls of the filling in the center of the thin round.

fried modak

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.

fried modak optional step

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 :-)

fried modak

14: bring all the pinched ends together and taper the center.

fried modak

15: make all modaks this way and keep aside. cover with a cloth so that the dough does not dry out.

fried modak

16: heat oil and deep fry or shallow fry the modaks on medium temperature.

fried modak

17: drain the modaks on kitchen paper napkins. makes about 10-12 modaks.

fried modak

if you are looking for more ganesh chaturthi recipes then do check puran polialu vadi, varan bhaat, semolina modak and kala vatana sambar.

fried modak recipe given below:

4.0 from 1 reviews
fried modak recipe
modak – a traditional maharashtrian sweet dish offered to lord ganesha on the occasion of ganesh chaturthi festival.
RECIPE TYPE: desserts
CUISINE: maharashtrian, indian
SERVES: 10-12 modaks
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the outer covering or shell:
  • 2 cups whole wheat flour
  • ½ tsp salt
  • 2 tsp warm oil
  • water to knead the dough
for the inner filling:
  • 1.5 cups grated or powdered jaggery
  • 1.5 cups fresh grated fresh coconut or unsweetened dessicated coconut
  • 1 or 2 tbsp roasted sesame seeds
  • 1 or 1.5 tsp cardamom powder or crushed cardamom
  • a pinch or two of grated nutmeg (optional)
  • ½ or ¾ cup water
preparing the covering
  1. with the ingredients mentioned for the outer covering, make a smooth dough.
  2. cover and keep the dough aside for 20-30 minutes.
preparing the filling:
  1. mix all the filling ingredients.
  2. cook and stir on a low or medium flame till the mixture is dry and cooked.
  3. keep aside to cool.
preparing & shaping the modaks:
  1. take a small ball from the dough.
  2. roll thinly in to a circle of about 3-4 inches diameter.
  3. gently take this circle on your palm.
  4. now add the filling in the center.
  5. pinch the edges one by one.
  6. bring together all the pinched folds in the center.
  7. shallow or deep fry the modaks in medium hot oil till golden browned.
  8. drain on kitchen tissues.
instead of whole wheat flour, you can also use all purpose flour or maida or half-half of both.

make sure you seal the modak well. any small opening will lead to the filling being drained in the oil while frying.

{ 21 Responses }


    Very testy receipy i tried and test
    Thankyou for send this type of receipes

    Mangesh Thakur

    • says

      dear neera, you can make the modaks with all purpose flour instead of whole wheat flour. on frying, with rice flour, the outer cover will become very hard. if using rice flour, then steaming the modaks is a better option. recipe on making steamed modaks with rice flour is here:

  2. says

    This sounds like such a delicious filling for pastries. I don’t fry things, but I’ll bet I could bake them, perhaps brush them with oil (I bake samosas and other usually-fried foods).