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:
- easy rava modak (does not require steaming)
- mango modak
- dry fruits modak
- chocolate modak
- quick mawa modak
- sweet kozhukattai recipe (south indian recipe variation of modaks).
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.
fried modak recipe given below:
fried modak recipe
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
- with the ingredients mentioned for the outer covering, make a smooth dough.
- cover and keep the dough aside for 20-30 minutes.
preparing the filling:
- mix all the filling ingredients.
- cook and stir on a low or medium flame till the mixture is dry and cooked.
- keep aside to cool.
preparing & shaping the modaks:
- take a small ball from the dough.
- roll thinly in to a circle of about 3-4 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 the modaks in medium hot oil till golden browned.
- drain on kitchen tissues.
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.
2: add water and knead to a smooth but firm 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 the modaks on kitchen paper napkins. makes about 10-12 modaks.