Fried Modak

Ganesh Chaturthi: Fried Modak

The delightful festival of Ganesh Chaturthi is around the corner and that’s why I am sharing a special recipe which is perfect for this occasion! Everyone enjoys eating modaks and they are made especially on Ganesh Chaturthi because they are Lord Ganesha’s favorite too.

Ganpati Bappa Moraya

Ganpati Bappa Moraya

In this post, I am sharing the recipe of fried modaks with a crispy outer covering of aata and suji. For the stuffing, I have used grated fresh coconut, poppy seeds, sugar, cashew nuts, almonds and raisins.

Ingredients: (14 – 16 modaks)

For outer covering –

  • Aata (wheat flour) – 1 tea cup
  • Suji                       – 1 tbsp
  • Desi ghee             – 1+1/2tbsp
  • Half cup warm water to knead the flour.
Ingredients for outer covering _ Fried Modaks

Ingredients for outer covering _ Fried Modaks

For stuffing –

  • Grated fresh coconut – 3/4 tea cup
  • Sugar                         – 1/2 cup
  • Milk                            – 1/2 cup
  • Poppy seeds (khas khas)- 1 tbsp
  • Cashewnuts (kaju)      – 4 to 6
  • Almonds (badam)       – 4 to 6
  • Raisins (kishmish)      – 15 to 20
  • Desi ghee to fry modaks
Ingredients for stuffing _ Fried Modaks

Ingredients for stuffing _ Fried Modaks

Preparation –

  • Chop cashewnuts, almonds.

Method –

  • Sieve aata and suji, add desi ghee and mix well.
  • With warm water knead a stiff, smooth dough. Rub some ghee on it, cover the dough and keep aside for 15 minutes.
  • In a heavy bottom kadhai, (wok) dry roast poppy seeds on a low flame till it is light golden.
  • Now add grated coconut, milk and sugar. Mix well and cook on low flame till everything combines and the mixture thickens. Switch off the flame.
  • Add cashewnuts, almonds, raisins and cardamom powder. Mix well and keep aside to cool.

    Stuffing is ready for fried Modaks

    Stuffing is ready for fried Modaks

  • Grease your palms with ghee and knead the dough once again.
  • Divide the dough into equal portions and make lemon sized balls.
  • Roll each ball into a 4″ circle.
  • Put one tea spoon full stuffing in the centre, brush some water around the edges.
  • Make small pinches on the edges with a finger and thumb such that you make pleats around the edges.
  • Bring all the pleats together in the centreand press together gently to seal the modak properly.

    Making Modaks

    Making Modaks

  • Heat sufficient desi ghee in a heavy bottom kadhai. Fry modaks in medium hot ghee till they becomes golden brown and crispy from all the sides. Gently keep flipping in between for even browning.
  • Drain modaks on absorbing paper.
  • Fried modaks are ready.
  • After modaks cool down completely, store in an air tight container.
Fried Modaks are ready

Fried Modaks are ready

Note –

  • Modaks do not have any shelf life so store in refrigerator only.
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