Fried Modak is a delicious, sweet modak made by frying wheat flour molds stuffed with sweetened coconut flakes. Fried Modak is kids favourite commonly made on Ganesh Chaturthi and during special occasions. How to make Fried Modak is explained in this post with step by step pictures.
Fried modak recipe with step by step photos.Fried modak is a deep fried sweet dish made for Ganesh Chaturthi. It has a crisp outside with a chewy coconut as stuffing inside.Traditionally modak is made with rice flour dough and is steamed which I’ve already posted years back.Fried modak is usually made with maida and rava for outer dough but I’ve used wheat flour instead of maida, as its deep fried either ways it tastes delicious.The filling can be your choice, you can use khoya with dry fruits&nuts, or moong dal jaggery or kesari filling etc.
About Fried Modak Recipe
Fried Modak is a fried dumpling made of wheat outer shell and stuffed with coconut & jaggery filling. The crispy outer and gooey filling makes this Modak very tasty – hence one must try at home just like a sweet or savoury and not just on Ganesh Chaturthi! I have tried with Wheat flour though we can use Maida as well alternatively. When we use Maida I guess it should be more like a Sweet Samosa.
When we are left with excess of filling while making steamed modak and run short of rice flour, this is the recipe we have to try! Kids at my home liked this than the regular ones, while it was just the opposite with the elders at home.
Soft or Crisp : A thin & tight outer cover wheat flour dough will get us a crispy feel, while a thick outer cover will get us a soft feel. Make the outer cover the way you would like your Fried Modak to be!
Ingredients
- Wheat flour : Homemade wheat flour – Flour milled from wheat is the best. Wheat flour bought from store is good enough. Alternatively maida also can be used.
- Coconut : I have used grated fresh coconut. We can use desiccated coconut as well when fresh coconut is not available. Coconut milk is not recommend as so as the grind coconut.
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Fried modak recipe
Ingredients
- 1 cup whole wheat flour
- 1/8 cup sooji
- 2 tsp ghee
- salt to taste
For the stuffing:
- 1/2 cup coconut grated
- 1/3 cup jaggery powdered
- 1/3 cup water
- a generous pinch of cardamom powder
Instructions
- Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Strain and keep aside.(I made more than above mentioned quantity for storing purpose).
- Take wheat flour in a mixing bowl, add ghee, sooji and salt to it.Mix well.
- Add water little by little and knead it to a slightly stiff dough. Let it rest for atleast 15mins.Then knead it again, then make small balls out of it. Set aside.
- Take coconut in a pan and roast for few mins until the moisture is gone. Set aside.
- Heat the jaggery syrup until its thick more like honey.
- Then add roasted coconut and keep mixing.After few mins it will form a sticky mass, at this stage add cardamom powder, mix well and switch off and let it to cool.
- Take a ball and roll it thin using chapathi roller.Dust flour if it sticks.
- Take a generous spoon of coconut filling and place it at the center. Now start pinching the edges one by one like shown below.
- Once its done,bring all the edges to the center and seal it completely.
- Finish all the modaks and arrange it a plate.
- Heat oil in a kadai, it should not be smoking hot ,fry the modaks in batches till golden brown. Fry in medium low flame.
- Drain in tissue paper and serve hot / warm!
Notes
- The modak stays crisp for a while, after that it becomes little soft.So its better to serve hot / warm.
- Roll the dough thin to get a crispy outside.
- Make sure to seal the edges of the modak carefully, else it will open out while frying.
- You can replace wheat flour with maida to get more crispy texture.
- You can even add roasted peanut powder / sesame seeds with coconut stuffing.
- I used homemade wheat flour.
How to make Fried Modak
- Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Strain and keep aside.(I made more than above mentioned quantity for storing purpose).
- Take wheat flour in a mixing bowl, add ghee, sooji and salt to it.Mix well.
- Add water little by little and knead it to a slightly stiff dough.Let it rest for atleast 15mins.Then knead it again , then make small balls out of it.Set aside.
- Take coconut in a pan and roast for few mins until the moisture is gone.Set aside.Heat the jaggery syrup until its thick more like honey.
- Then add roasted coconut and keep mixing.After few mins it will form a sticky mass, at this stage add cardamom powder, mix well and switch off and let it to cool.
- Take a ball and roll it thin using chapathi roller.Dust flour if it sticks.Take a generous spoon of coconut filling and place it at the center. Now start pinching the edges one by one like shown below.
- Once its done,bring all the edges to the center and seal it completely.
- Finish all the modaks and arrange it a plate.Heat oil in a kadai, it should not be smoking hot ,fry the modaks in batches till golden brown.Fry in medium low flame.Drain in tissue paper and serve.
Serve hot / warm!
Expert Tips
- The modak stays crisp for a while, after that it becomes little soft.So its better to serve hot / warm.
- Roll the dough thin to get a crispy outside.
- Make sure to seal the edges of the modak carefully, else it will open out while frying.
- You can replace wheat flour with maida to get more crispy texture.
- You can even add roasted peanut powder / sesame seeds with coconut stuffing.
- I used homemade wheat flour.
FAQ’s
1. What is Fried Modak?
Fried Modak is a fried dumpling made of wheat outer shell and stuffed with coconut & jaggery filling.
2. How do you make Fried Modak?
Prepare the wheat flour dough, coconut & jaggery filling, shape it up like dumpling and then fry.
3. Can I bake instead of frying?
Yes – Brush the modak with oil, preheat the oven, bake for 15-20 mins till the modak becomes brown.
Storing Suggestions
Fried Modak has longer shelf life than the steamed ones and can go on for 2-3 days. However it tastes best if consumed on the same day. Refrigeration is needed if you are shelving it for more than a day. Heat it up in a tawa or in microwave before serving refrigerated fried modaks.
Gayathri Ramanan
Delicious fried modak. Lovely clicks
Unknown
Should we use dry coconut or grate the fresh coconut?
SHARMILEE J
I used fresh grated coconut
Dhiraj Kumar
This recipe is simple, and amazing. Best naan ive had, and ive never baked anything. Im so proud of its taste and look that I took pictures. Definitely coming back to this site.
Restaurant in North Campus
Ananya
How along will stay good
Sharmilee J
1 day or 2 not more than that