Fried modak recipe that you can make for Ganesh Chaturthi Festival. Modak is sweet dumpling made during Ganesh Chaturthi Festival.
Fried modak as the name suggests is a fried version of the steamed modak and much easier to make than the steamed version.
During the festival, I make steamed modak and Patholi (stuffed rice sweet). I have shared a list of around 60 Ganesh Chaturthi recipes that can be made during Ganesh Chaturthi. This year Ganesh Chaturthi is starting on 22 august 2020.
Even though fried modak is comparatively simpler and easier to make my personal preference is Ukadiche modak (steamed modak).
The outer covering of the dumpling 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 as 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 Karanji or Nevri as we call them. I have only substituted whole wheat flour instead of all purpose flour.
How to make Fried Modak
1: Sieve the flour with salt and add warm oil to the sieved flour.
2: Add water and knead to a smooth but firm dough.
3: Once the dough is kneaded, keep it covered for 20 to 30 minutes.
4: Take desiccated coconut, jaggery, roasted sesame seeds, cardamom & nutmeg powder in a kadai or pan. If you use fresh coconut, then do not add water as shown in step 6 below.
5: Mix them all.
6: Add water.
7: Cook the whole mixture on a low or medium flame.
8: Stir for some 8 to 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.
14: Bring all the pinched ends together and taper the center.
15: After stuffing and shaping and keep aside. Cover with a cloth so that the dough does not dry out.
16: Heat oil and deep fry or shallow fry on medium heat till crisp and golden.
17: Place them on kitchen paper napkins. Then offer to Bhagwan Ganesha during pooja.
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for the outer covering
- 2 cups whole wheat flour (atta)
- ½ teaspoon salt
- 2 teaspoons warm oil
- water as required to knead the dough
for the inner filling
- 1.5 cups grated or powdered jaggery
- 1.5 cups or unsweetened desiccated coconut or fresh grated coconut
- 1 or 2 tablespoon roasted sesame seeds
- 1 or 1.5 teaspoon cardamom powder or crushed cardamom
- 1 or 2 pinch grated nutmeg - optional
- ½ cup water (do not add if using fresh coconut)
preparing the covering
- With the ingredients mentioned for the outer covering, make a smooth dough.
- Cover and keep the dough aside for 20 to 30 minutes.
- Mix all the filling or stuffing ingredients.
- Cook and stir on a low or medium flame till the mixture is dry and cooked. If using fresh coconut, then do not add water.
- Keep aside to cool.
preparing & shaping
- Take a small ball from the dough.
- Roll thinly in to a circle of about 3 to 4 inches diameter.
- Gently take this circle on your palm.
- Now add the filling in the center.
- Pinch the edges one by one.
- Bring together all the pinched folds in the center.
- Shallow or deep fry in medium hot oil till golden and crisp.
- Place on kitchen paper towels.
- Offer to Bhagwan Ganesha during the pooja.
2. Make sure you seal the dumplings well. Any small opening will lead to the filling being drained in the oil while frying.
3. If you want to bake then brush the dumplings with some oil or ghee. Bake in a pre heated oven at 180 degree celsius. Bake till the crust becomes golden and crisp.
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