Perfect fried modak with a delectable coconut filling. Modak is a traditional sweet similar to dumplings made during Ganesha Chaturti. The most common modak is steamed modak (called ukadiche modak). The fried modak is a delicious and easy alternative to the steamed modak. It is made using plain flour (maida) as the outer cover. The filling is very similar, although I add some nuts as well. I fry these modakums in ghee as they are offered to Bappa as 'bhog'.
Ingredients
For the outer cover1½ cup plain flour
2 tablespoon semolina
½ teaspoon salt
2 tablespoon ghee melted
Ghee or oil for deep frying
For the filling1 cup coconut grated
½ cup jaggery
1 teaspoon ghee
½ teaspoon cardamom powder
1 tablespoon pistachio
1 tablespoon almonds
1 tablespoon sesame seeds
Other ingredientsGhee or oil for deep frying
Method
To make the filling- Dry roast the sesame seeds and set aside
- Heat ghee in a kadhai
- Add coconut and jaggery. Mix well
- Keep stirring until the mixture thickens and comes together
- Add cardamom powder, pistachio, almonds, and roasted sesame seeds. Mix well
- Let it cool completely
To make the dough- In a large bowl, combine maida, suji, and salt. Mix well
- Add ghee and mix well. Rub the ghee and flour together well for 3-5 minutes
- Incorporate the ghee and flour very well. To check if it is done, take some dough and press it in your fist. It should hold together without falling apart
- Slowly add water and knead into a stiff dough. Do not overmix the dough
- Cover with a damp cloth and let it rest for 30 minutes
To shape the modak- Once the dough is rested, gently knead it again
- Divide it into five parts
- Lightly dust the rolling surface with some flour and roll the dough into a slightly thick disc
- Using a sharp lid or cookie cutter, cut out two circles (approximately 4-5 inches diameter)
- Brush water on the edges. Place approximately 1 tablespoon filling in the center
- Start pleating the edges together and bring them together
- Seal the pleats together in the center firmly (see step by step pictures above)
- Repeat with the rest of the dough and filling. Keep the modak under a damp kitchen towel to make sure they do not dry out
To fry the modak- Heat ghee in a pan for deep frying
- The ghee should be medium hot. To check if the ghee is ready, drop a small piece of dough in the oil. If it slowly rises up, the oil is ready (see tips above)
- Deep fry the modak in batches on low heat. Do not flip them for the first 5-6 minutes. Once they begin to firm, increase the heat to medium and carefully flip the modak (see tips above)
- Fry until they are golden brown
- Fried modak is ready to be served or stored.