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Fried Modak Recipe

Fried Modak is a crispy and sweet snack that’s mostly made during Ganesh Chaturthi and other festival days. It’s stuffed with coconut jaggery filling and then deep fried until golden. The outer layer is made using wheat flour and a bit of rava, so it turns slightly crunchy but not too hard. These are usually a hit with kids and elders too.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings10 Kozhukattais
AuthorSharmilee J

Ingredients

For the stuffing:

  • ½ cup grated coconut
  • ⅓ cup powdered jaggery
  • ⅓ 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 at least 15 minutes. Then knead it again, then make small balls out of it. Set aside.
  • Take coconut in a pan and roast for few minutes 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 minutes 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 Fried Modak hot / warm!

Notes

  • Roast coconut properly – I usually dry roast coconut for 3-4 minutes before adding to jaggery. It helps remove moisture and improves shelf life of filling.
  • Stuffing texture – Try not to make the jaggery syrup watery. Once it turns slightly thick like honey, then mix coconut. The mixture should be sticky but not loose.
  • Resting the dough – Keep the dough resting for 15-20 minutes before u shape it. It becomes smoother and easier to roll without breaking.
  • Rolling the modak – I always roll it a bit thin, else the outer layer becomes too thick and hard after frying. Dust lightly with flour while rolling.
  • Frying heat – Make sure oil is hot but not smoking. I fry on medium-low heat so that modaks cook evenly inside and outside turns golden brown.
Nutrition Facts
Fried Modak Recipe
Amount Per Serving (25 g)
Calories 93 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.4g
Cholesterol 3mg1%
Sodium 1mg0%
Potassium 66mg2%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 7g8%
Protein 2g4%
Vitamin A 1IU0%
Vitamin C 0.1mg0%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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