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.
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.
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
- Chop cashewnuts, almonds.
- 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.
- 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.
- 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.
- Modaks do not have any shelf life so store in refrigerator only.