fried modak recipe with step by step photos – 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 60 ganesh chaturthi recipes that can be made during lord ganesha festival. this year ganesh chaturthi is starting on 25 august 2017.

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.

other modak recipes posted on the blog are:

  1. easy rava modak (does not require steaming)
  2. mango modak
  3. dry fruits modak
  4. chocolate modak 
  5. quick mawa modak
  6. sweet kozhukattai recipe (south indian recipe variation of 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.

if you are looking for more ganesh chaturthi recipes then do check pooran polialu vadi, varan bhaat, coconut ladoo and kala vatana sambar.

fried modak recipe given below:

fried modak recipe
3.6 from 5 votes
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fried modak recipe

fried modak recipe – a traditional maharashtrian sweet dish offered to lord ganesha on the occasion of ganesh chaturthi festival.
course desserts
cuisine indian, maharashtrian
prep time 35 minutes
cook time 30 minutes
total time 1 hour 5 minutes
servings 10 -12 modaks
author dassana amit

ingredients (1 cup = 250 ml)

for the outer covering or shell:

  • 2 cups whole wheat flour (atta)
  • ½ teaspoon salt
  • 2 teaspoon warm oil
  • water to knead the dough

for the inner filling:

  • 1.5 cups grated or powdered jaggery
  • 1.5 cups fresh grated coconut or unsweetened dessicated coconut
  • 1 or 2 tablespoon roasted sesame seeds
  • 1 or 1.5 teaspoon cardamom powder or crushed cardamom
  • 1 or 2 pinch grated nutmeg (jaayaphal or जायफल) - optional
  • ½ or ¾ cup water

how to make recipe?

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.

recipe notes

1. instead of whole wheat flour, you can also use all purpose flour or maida or half-half of both.
2. make sure you seal the modak well. any small opening will lead to the filling being drained in the oil while frying.
3. If you want to bake modak then brush the modak with some oil or ghee. bake in a pre heated oven at 180 degree celsius. bake till the modak crust becomes golden and crisp.


step by step fried modak recipe:

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 but firm 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.

coconut to prepare fried modak recipe

5: mix them all.

making fried modak recipe

6: add water.

water for fried modak recipe

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

mixture to make 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.

mixture to make fried modak recipe

9: take a small sized ball of the dough.

dough for fried modak recipe

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.

dough to make fried modak recipe

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.

preparing ried modak recipe

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 recipe

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

preparing fried modak recipe

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

fried modak recipe

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

fried modaks recipe

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

fried modak, fried modak recipe




41 thoughts on “fried modak recipe, how to make fried modak for ganesh chaturthi festival”

  1. I made modaks but jaggery inside.. i.e. The stuffing became very hard… Nd was difficult to cut.. Why?? Any solution for it…

    1. okay. looks like the jaggery mixture got too much overdone and thats why the stuffing became hard. the mixture should be just dry but not dense or hard. next time you can cook for less time.

  2. Hi dasanna…ur site is Sth I alws look fwd to wen I want to cook Sth new…it gives me a sense of confidence…ur well explained cooking methods with pictures are an absolute gem…thanks…keep posting more nd more recipes….

      1. I just have one query…my modak outer covering didn’t Becum crisp…can u give me sum technique so that I will try that next time…

        1. sweta, the dough should be not be soft. it should be smooth but not soft. if the dough becomes soft, then the outer cover will also become soft, like pooris. knead to a tight and firm dough and this will give a crisp outer cover. hope this helps.

  3. Dasannaaa.. m a big big fan of you and your cooking… I have started learning things from you.. everytime I want to cook something I open your cooking methods… loved all of them.. I want to try this Modak too.. but I want to bake them.. would you please tell me how can I bake them? Thanks.. love you.. ?

    1. Thanks Aparna for your kind words and positive feedback. If you want to bake these modaks then brush the modak with some oil or ghee. bake in a pre heated oven at 180 degree celsius. bake till the modak crust becomes golden and crisp. i cannot give the baking timing as it will vary from oven to oven.

  4. I just love ur recipes Dassana..Ure simply blessed…any recipe I try nd it’s a hit..I blindly rely on u..God Bless u

  5. Mom still makes these every year and they are my absolute favorite. I always can’t wait for Ganesh Chaturti. I live far away now, and sometimes, if I’m lucky, she’ll mail them to me. I hope with your recipe I can become good enough at making modak that I can send some to her. Thank you so much for your recipes. My parents are Indian but I was born and raised in the US (I posted on your poha recipe earlier). Your easy-to-follow recipes have helped me appreciate my heritage as well as become closer to my parents, and I am very happy for this.

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

    Regards
    Mangesh Thakur

    1. 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:

  7. These look delicious. What a unique filling! I adore all of your photos. I really appreciate the step by step pictures of all of your recipes 🙂

  8. 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).

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