Fried modak recipe for ganesh chaturthi – Modak are stuffed dumplings made during Vinayaka chaturthi to offer God Ganapathi during the puja. These fried modak are not so very commonly made like the steamed ones. Since these keep good for about 2 to 4 days, some people prefer to make these.
These fried modak will be great for potluck or gatherings for ganesh chaturthi celebrations since these can be made ahead and stored for few days. These are also very easy to reheat in the oven.
I wanted to make these for the next week potluck, so tried them yesterday for the first time. They turned out good and lovely, so going to make them this midweek again.
Fried modak recipe
- 1 ½ cups flour (wheat/ maida or a mix of both)
- 2 tbsp hot ghee
- pinch of salt (optional)
- warm water as needed
- Oil for deep frying
- 1 cup coconut (desiccated or fresh coconut grated tightly packed)
- ½ cup tightly packed jaggery or sugar
- 6 to 8 cashews chopped
- 2 tbsp water if using desiccated coconut (skip for fresh coconut)
- 2 generous pinches of cardamom powder / elaichi
- Add ghee to the flour and rub the flour very well to incorporate the ghee.
- Add water and salt as needed. Make a stiff dough. Cover and set aside for 10 mins.
- Meanwhile make the stuffing ready by heating coconut, water, cardamom and jaggery/ sugar. When the mixture turns sticky, switch off and add the cashews. Cool this mixture and make 11 equal sized balls.
- Divide the dough to 4 equal balls. Grease the rolling area and roll the ball to a roti that is neither too thick nor too thin.
- Cut them to roundels of 4 inch using the lid of a jar or any round cookie cutter.
- Place a ball in the center and begin to make pleats from one side. Bring together all the pleats and stick them up. Remove excess dough on top. Finish making all the modak.
- Knead all the left over dough and make a roti. Repeat the round cuts and finish making 11 modak.
- Keep them covered with a cloth.
- Heat oil in a deep pan. When the oil is hot enough, put on the flame to medium and drop the modaks gently. Keep stirring gently and consistently to fry them evenly until golden.
- Drain them on a kitchen tissue.
- Fried modak are ready to serve. Cool them completely and store in a air tight steel or glass jar.
- If you desire to heat them up, Then preheat the oven to 220 C and bake for 5 to 6 mins.
- Serve fried modak hot or cold.
How to make fried modak recipe
1. Add flour and hot ghee to a bowl. Mix the ghee well with the flour and rub it in between your palms for 2 minutes. I have used organic whole wheat pastry flour but they can be made with atta or maida or a mix of atta and maida.
2. Add water as needed and a pinch of salt. Mix to make a stiff or tight dough. The dough should not be sticky or soggy else it will absorb lot of oil while frying.
3. Cover and set this aside for 10 minutes.
4. Meanwhile make the stuffing. Mix together coconut,cardamom powder and jaggery. Since I used desiccated coconut I used 2 tbsp of water to bring in some moisture. If using fresh coconut, just skip the water. If your jaggery has debris and is not clean, then melt the jaggery with 2 to 3 tbsp water, filter and then cook with coconut until it thickens.
5. When the mixture thickens you can add chopped cashews.
6. Cool the mixture completely and divide the dough to 11 equal parts. Roll them to balls.
7. Divide the dough to 4 equal parts. Keep it covered.
8. Grease the rolling board, flatten a ball.
9. Roll to a chapathi that is neither thin or thick. If you make them too thin the covering may break while frying, if it is made to very thick they may not turn out crisp. With the help of a lid with sharp edges, cut to roundels or puris.
10. Place balls in the center of the puri.
11. Begin to make pleats from one side like you see in the picture.
12. Bring them together.
13. Join them and pinch off the excess dough. Shaping these modaks well comes out of practice. Incase your first trial doesn’t come out good, then you can even gently remove the ball and redo the puri. But make sure your dough is non sticky and the coconut ball is dry (not moist).
14. The above mentioned recipe of fried modak will yield 11 medium sized ones.
15. Heat oil in a pan. When it is hot enough, switch the flame to medium. Drop them in the oil and fry stirring gently often. This helps to fry them evenly golden.
16. Drain them and set aside on a kitchen tissue.
Serve hot or warm as desired. Cool fried modak and store in a air tight steel or glass jar. These keep good for 2 to 4 days.