Fried Modak Recipe – it's fried or shallow fried modak recipe with sweet, soft coconut stuffing and incredibly crispy outdoors covering. It's offered to Lord Ganesha on Ganesh Chaturthi day.
For that surface, I have tried personally all-purpose flour and semolina. Semolina makes all the layer crispy. But for the stuffing, I have tried personally only frozen coconut and jaggery making simple fundamental stuffing. But you may also then add nuts or raisins or sesame seeds or poppy seeds.
I've shared step-by-step recipe to create scrumptious modak. For it to be simple for you to follow along with. Should you fail making beautiful formed modak. Don’t worry, just roll the disk, add stuffing and pinch all of the edges together, seal it correctly and fry. It won’t look just like proven here but nonetheless it taste same, so tasty.
Fundamental Info:
Preparation time: half an hour
Cooking: half an hour
Servings: 10 modaks
Cuisine: Maharashtrian, Indian
Category: Dessert
Ingredients:
- For that stuffing –
Coconut (fresh or frozen) – 1 cup, shredded
Jaggery – cup
Cardamom powder – teaspoon - For that cover –
All-purpose flour (Maida) – cup
Coarse Semolina (Sooji or rava) – cup
Salt –a pinch
Oil – 1 tablespoon
Milk – 3-4 tablespoons
Oil – for deep or shallow frying
Steps to make fried modak (Step-by-step Recipe with Photos):
3) Jaggery will begin to meld lower. And prepare it till mixture becomes semi-dry. It could take 4-a few minutes. Don't prepare for extended time otherwise stuffing will end up very difficult. Allow the stuffing awesome, meanwhile let’s make surface for modak.
5) Add milk little a period and knead into stiff and smooth dough just.
7) After ten minutes, knead the dough once more divide it into 10 equal portions. Roll each portion inside a ball and flatten it together with your palms. Take one pressed ball around the moving board and rest engrossed in your kitchen towel.
8) Roll it utilizing a moving pin into 4 inch diameter circle. Keep your edges little thinner compared to center part.
9) Put some stuffing within the center. Apply water or milk towards the edges with pastry brush or together with your fingertips.
15) Perform the same for the modaks. When you're making last modak, in those days heat oil in pan on medium heat for deep frying or shallow frying.
16) Oil ought to be medium hot. Look into the oil by shedding a pinch of dough within the oil. Whether it comes on top very immediately then oil is simply too hot. Whether it takes too lengthy in the future on the top then oil isn't enough hot. While you drop the dough within the oil, it'll come on the top following a second or two, this is actually the right temperature to fry the modak.
17) Fry within the oil till it might be golden brown and crispy all the edges. Move for browning. I've shallow fried so I have to move to help make the brown all the edges. However if you simply are deep frying you very well may not require to maneuver much.
18) Then take it off towards the paper towel lined plate. Allow it to awesome completely before serving.
Serving suggestion: This really is provided to lord Ganesha like a prasadam around the occasion of Ganesh Chaturthi festival.
Typically modak’s outdoors pay for it produced from grain flour which is steamed that is known as Ukadiche Modak. But it's little hard to make. You'll need large amount of practice to create perfect formed steamed modak. And So I thought I ought to start discussing the simple version first. This is actually the best recipe to begin with if you're beginner. There are more variations too like mawa modak or modak peda. chocolate modak and so forth.
I've adapted this recipe from the cook book. It's packed with all Indian sweets all the regions. I'm intending to make more recipes out of this book.
Fried modak recipe for Ganesh chaturthi (Printable):
For that stuffing –
- Coconut (fresh or frozen) – 1 cup, shredded
- Jaggery – cup
- Cardamom powder – teaspoon
- All-purpose flour (Maida) – cup **Notes
- Coarse Semolina (Sooji or rava) – cup
- Salt –a pinch
- Oil – 1 tablespoon
- Milk – 3-4 tablespoons
- Oil – for deep or shallow frying
- all-purpose flour - you are able to substitute with wheat grains flour/ atta. Only difference is it will end up little dense due to the atta.
- Take coconut, jaggery and cardamom powder in pan. Turn heat on medium.
- Mix them well. And allow it to prepare with stirring continuously.
- Jaggery will begin to meld lower. And prepare it till mixture becomes semi-dry. It could take 4-a few minutes. If making bigger batch then it will require more time than pointed out. Don't prepare for extended time otherwise stuffing will end up very difficult. Allow the stuffing awesome, meanwhile let’s make surface for modak.
- Take all-purpose flour, semolina, salt inside a bowl. Give a tablespoon of oil. And blend well together with your fingertips.
- Add milk little a period and knead into stiff and smooth dough.
- Cover the dough with moist kitchen towel and allow it to take ten minutes.
- After ten minutes, knead the dough once more divide it into 10 equal portions. Roll each portion inside a ball and flatten it together with your palms. Take one pressed ball around the moving board and rest engrossed in your kitchen towel.
- Roll it utilizing a moving pin into 4 inch diameter circle. Keep your edges little thinner compared to center part.
- Put some stuffing within the center. Apply water or milk towards the edges with pastry brush or together with your fingertips.
- Now go to your palm.
- Start pinching the perimeters as proven below together with your finger and thumb.
- To really make it perfect you'll need practice. More in your area result in the pleats more beautiful it appears.
- Now bring all of the pleats together within the center cautiously.
- After which pinch them together to close it correctly.
- Perform the same for the modaks. When you're making last modak, in those days heat oil in pan on medium heat for deep frying or shallow frying.
- Oil ought to be medium hot. Look into the oil by shedding a pinch of dough within the oil. Whether it comes on top very immediately then oil is simply too hot. Whether it takes too lengthy in the future on the top then oil isn't enough hot. While you drop the dough within the oil, it'll come on the top following a second or two, this is actually the right temperature to fry the modak.
- Fry within the oil till it might be golden brown and crispy all the edges.
- Move for browning. I've shallow fried so I have to move to help make the brown all the edges. However if you simply are deep frying you very well may not require to maneuver much.
- Then take it off towards the paper towel lined plate. Allow it to awesome completely before serving.
My hubby want this recipe he is a huge fan of coconut. (I’m not) but need to make this for him. Things I dress in hands is sweetened shredded coconut. Would that actually work? Or must i go purchase the unsweetened one. And please if u convey more coconut flavor recipes please tell us. I would like to make individuals in my husband
thanks Kanan
I wouldn't recommend using sweetened coconut. because inclusion of jaggery to sweetened coconut can make stuffing too sweet or you skip the jaggery then you definitely won’t get moisture inside it there won’t be jaggery flavor. thus filling will remain dry and separated. SO easier to buy fresh or frozen coconut.
Sure Pradeep, I'll increase the coconut flavor recipes here.
Thanks Kanan for the feedback. I'll the unsweetened kind after i go food shopping the next time..
Hi. I tries dis modak plus they switched out perfectly. Many thanks for discussing this type of quick n tasty factor around. Please share walunut cake recipe also when i’m keen for making that in your own home
Interesting feedback, it will likely be useful with other readers. I'll add walnut cake within my recipe list and can share the recipe here.
