Fried Modak for Ganesh Chaturthi Festival

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Fried modak recipe that you can make for Ganesh Chaturthi Festival. Modak is sweet dumpling made during Ganesh Chaturthi Festival.

fried modak

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).

modaks ready to be fried

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.

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 to 30 minutes.

recipe of fried modak

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.

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 to 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.

fried modak recipe

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

preparing fried modak recipe

15: After stuffing and shaping 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 on medium heat till crisp and golden.

fried modaks recipe

17: Place them on kitchen paper napkins. Then offer to Bhagwan Ganesha during pooja.

fried modak, fried modak recipe

More Ganesh Chaturthi recipes

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fried modak recipe

Fried Modak

4.89 from 9 votes
Fried modak is a traditional Maharashtrian sweet dish offered to Lord Ganesha on the occasion of Ganesh Chaturthi festival.
Prep Time 35 mins
Cook Time 30 mins
Total Time 1 hr 5 mins

Cuisine Indian, Maharashtrian
Course: Sweets
Diet: Vegan
Difficulty Level: Moderate

Servings 10 to 12 fried modak


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.

making stuffing

  • 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.


1. Instead of whole wheat flour, you can also use all purpose flour (maida) or half-half of both.
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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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. Thank you madam just was looking for this recipe as festival is nearing and also needed a recipe that uses wheat flour only

  2. I made fried 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.

  3. 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. surely sweta will keep posting more recipes. thanks for positive feedback and glad our blog could help you in giving confidence while cooking 🙂

      1. I just have one query…my fried 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.

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