Recipe

Recipe: Yummy Fried Modak

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). Fried modak recipe for ganesh chaturthi.

Fried Modak Fried Modak is a crispy version of modak. But fried modaks also taste good and something different to try than regular modaks. Learn how to make Fried Modak at home from our chef Archana on Ruchkar Mejwani. You can cook Fried Modak using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Fried Modak

  1. Prepare 1 cup of whole wheat flour.
  2. It’s 1 cup of all purpose flour (maida).
  3. Prepare 1 tsp of salt.
  4. Prepare 6 tbsp of clarified butter or pure ghee the ghee should be nicely heated.
  5. It’s 3 cups of heaped grated fresh coconut (this will be of 2 medium coconut).
  6. Prepare 1 cup of grated jaggery, (gur).
  7. Prepare 2 tbsp of fresh cream (optional).
  8. Prepare 1/3 cup of powdered or chopped mixed dryfruits (almonds, cashewnut, pistachio, walnuts, sesame seeds).
  9. Prepare 2 tsp of cardamom powder.
  10. You need 2 tsp of nutmeg powder.
  11. Prepare as needed of lukewarm water for kneading.
  12. It’s as needed of oil for frying.

fry modak with detailed photo and video recipe. a simple and easy deep fried modak recipe made using plain flour and pooran. it is an alternative way of making the traditional modak recipe. Fried modak recipe for Ganesh Chaturthi festival. The crispy, flaky and fried outer cover is stuffed with sweet coconut-jaggery filling. Fried modak recipe for the Ganesh Chaturthi festival.

Fried Modak step by step

  1. Mix both the flours. Add salt to it and then mix well. Add nicely heated ghee to it (also known as moan). When we pour the ghee to the mixture the sizzling noise should come. It should be that hot. By adding heated ghee the outer layer of the modak becomes nice and crispy. Now knead a nice tight dough by adding lukewarm water to it. Cover the dough and keep aside for 10- 15 mins..
  2. Switch on the gas. Add ghee in the nice flat pan or a non stick pan. Let it heat. Add the coconut mixture to it. Add the fresh cream. I like to add it to get more juicy and nice mixture. it is optional. Then add jaggery to it. Mix the mixture well till jaggery melts and the coconut is nicely roasted and starts becoming dry. This process should be done on a medium flame stirring continuously. Now add the powdered or chopped mixed dryfruits to it and add the cardamom and nutmeg powder. Mix them w.
  3. Remove the mixture in a plate and let it cool. Now make small puris from the kneaded dough.The puris should be thin.By this time the coconut filling is cooled. Make small balls out of it. i made them a small lemon size. make them as per your choice. small balls will make more modak. Now place a ball in the puri..
  4. Try to bring the edges of puri together by making nice near pleats. Try to make pleats as close as possible to get nicely shaped modak. It will come with practice..
  5. Now bring all edges of pleats together and it will form a pointed tail. Remove the excess dough from it and press it nicely so that the edges will not open when the modak are fried. If your puri becomes dry apply little water on the edges while filling modak. prepare all the modaks this way..
  6. Meanwhile heat the oil for frying. When it is heated put the modaks inside on a high flame and then fry on low flame till golden and crispy. remove on the kitchen paper napkin. And modaks are ready to be served for the prasad..

Fried modak is made with wheat flour outer covering and coconut, jaggery filling. Deep fried in ghee or oil, it can keep good for few days too. My mom told me this recipe when she was here. how to make Fried Modak-Crispy, tasty and delicious sweet, a must during Vinayaka Chaturthi. Fried mawa modak is a traditional North Indian way of preparing modak for Ganesh Chathurthi. These Fried Modak are made with a dough of whole wheat flour, stuffed with a delicious mixture of coconut, khoya and nuts.