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Fried Modak
Tarla Dalal
06 December, 2024
Table of Content
You can’t directly compare the flavours of fried and steamed modak as they are completely different, but kids do tend to like the Fried Modak better as it has a crunchy dimension to it. These Fried Modak are made with a dough of whole wheat flour, stuffed with a delicious mixture of coconut, khoya and nuts.
The modak has a rich aroma, brought about by the addition of a few spoons of ghee to the dough. The ghee, along with a little semolina, also gives the outer covering a crispy texture. Although the Fried Modak tastes best when had fresh, you can cool it, store it in an airtight container and use for a day more, if you have any leftovers.
Tags
Preparation Time
15 Mins
Cooking Time
26 Mins
Total Time
41 Mins
Makes
11 modaks
Ingredients
For The Stuffing
1 cup grated coconut
1/2 cup sugar
2 1/2 tbsp grated mawa (khoya)
1 tbsp chopped cashew nut (kaju)
1 tbsp chopped pistachios
1 tbsp almond (badam) slivers
1/2 tsp cardamom (elaichi) powder
For The Dough
1 cup whole wheat flour (gehun ka atta)
1 tbsp semolina (rava / sooji)
2 tbsp ghee
a pinch of salt
oil for deep frying
Method
- Combine the whole wheat flour and semolina in a deep bowl and mix well.
- Heat the ghee in a small non-stick pan on a medium flame for 2 minutes or till it is smoky hot.
- Add it to the flour mixture, add the salt and mix well using a spoon and knead it into a semi-stiff dough using enough water. Divide the dough into 11 equal portions.
- Combine the coconut, sugar and mava in a broad non-stick pan, mix well and cook on a medium flame for 2 to 3 minute or till it turns light brown in colour, while stirring occasionally.
- Add the nuts and cardamom powder, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Divide the mixture into 11 equal portions. Keep aside to cool completely.
- Roll a portion of a dough into 75 mm. (3") diameter circle, put a portion of the prepared stuffing in the center, pinch it all over the circumference at regular intervals, and bring all the pinched sides together in the center and seal it.
- Repeat step 6 to make 10 more modaks.
- Heat the oil in a deep non–stick pan, deep fry few modaks at a time, till they are golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately.
Fried Modak recipe, Ganesh Chathurti Easy Sweet Video by Tarla Dalal
Fried Modak recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 180 cal |
| Protein | 3.5 g |
| Carbohydrates | 20.6 g |
| Fiber | 2.7 g |
| Fat | 9.5 g |
| Cholesterol | 0 mg |
| Sodium | 4.6 mg |
Click here to view Calories for Fried Modak
The Nutrient info is complete
Akash
March 13, 2025, midnight
Fried modak.. this traditional.. ganesha''s favourite sweet is just an amazing recipe with a crispy crust. I tried this recipe.. and i was very happy with the recipe.. thank you for this lovely recipe..
Sunita
March 13, 2025, midnight
I was searching for this recipe and today you have post the recipe. I love the way you have made with the simple ingredients which is available easily. Thank you _x0001F44D_
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