Ganesh Chaturthi Recipe- Perfect And Delectable Fried Modak

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 cover

1½ cup plain flour
2 tablespoon semolina
½ teaspoon salt
2 tablespoon ghee melted
Ghee or oil for deep frying

For the filling

1 cup coconut grated
½ cup jaggery
1 teaspoon ghee
½ teaspoon cardamom powder
1 tablespoon pistachio
1 tablespoon almonds
1 tablespoon sesame seeds

Other ingredients

Ghee 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.