Fried Modak Recipe

closeup shot of fried modak in a round bamboo bowl with a dark pink flower inside

4.94 from 15 votes

Fried Modak is a festive sweet with a crisp whole wheat flour crust and a filling of coconut, jaggery, sesame seeds and cardamom. Also called talniche modak, it is traditionally offered to Bhagwan Ganesha during Ganesh Chaturthi festival.

Prep Time30

Cook Time30

Total Time1

Course: Sweets

Cuisine: Indian, Maharashtrian

Diet: Vegan

Difficulty Level: Moderate

Servings: Fried Modak

Calories: 275kcal

Author: Dassana Amit

Ingredients

For The Outer Crust

2 cups/240 grams whole wheat flour (atta)
½ teaspoon salt or as required
2 tablespoons oil – warm or lightly hot
water as required, to knead the dough

For The Sweet Filling

1½ cups jaggery powder or chopped jaggery
1½ cups unsweetened desiccated coconut or fresh grated coconut
1 to 2 tablespoons white sesame seeds
1 to 1½ teaspoon cardamom powder
1 to 2 pinches grated nutmeg or ground nutmeg, optional
½ cup water (do not add if using fresh coconut)

For Frying

oil – as required, for deep frying

US Customary - Metric

Instructions

Preparing The Dough

With the ingredients mentioned "for the outer crust", make a smooth but stiff and firm dough. It should not be soft like a roti or bread dough.
Cover and keep the dough aside for 20 to 30 minutes.

Making Filling

Mix all the stuffing ingredients as listed under "for the sweet stuffing".
Cook and stir on a low or medium heat till the mixture is soft, cooked and looks moist. There should be no water in the filling mixture.
Note that if using fresh coconut, then do not add water.
Keep aside the filling mixture to cool.

Assembling & Shaping

Take a small ball from the dough and roll it in your palms to form a neat ball.
Lightly dust with flour and roll to a thin or medium-thin circle of about 3 to 4½ inches diameter.
Gently take this circle of the rolled dough on your palm or place it on the rolling board.
Now add 2 to 3 tablespoons of the sweet filling in the center.
Brush some water on the edges.
Join and pinch the edges one by one.
Bring together all the pinched folds in the center and join them well.
Keep in mind to seal the modak very well. Any small opening will lead to the filling being released in the oil while frying.

Making Fried Modak

Heat oil in a kadai or pan until medium hot. Once the oil becomes hot, carefully and gently add the prepared wheat modak.
When they become light golden turn over them gently with a slotted spoon and continue to fry.
This way turning few times as needed fry them until the crust becomes golden and crisp.
You can shallow or deep fry them as per your preference.
Once done remove the fried wheat modak with a slotted spoon draining as much oil as possible in the pan or kadai. Then place them on kitchen paper towels to absorb extra oil.
This way fry the remaining wheat modak in batches.
Offer to Bhagwan Ganesha during the pooja. You can also serve them as a sweet snack.

Notes

Instead of whole wheat flour, you can also use all-purpose flour or half-half of both.
You have to knead a dough that is firm and stiff. If the dough is soft, then the crust will not be crunchy or crispy.
Make sure you seal the dumplings well. Any small opening will lead to the filling being spilled in the oil while frying.
If you want to bake, then brush the modaks with some oil or ghee (clarified butter). Bake in a preheated oven at 180 degrees C, till the crust becomes golden and crisp.
This recipe of Fried Modak makes for about 12 medium-sized modaks. However, you can half the recipe to make 6 modaks or double to make 24 modaks.

Nutrition