Fried Modak Recipe: A simple and straightforward deep-fried modak recipe made with plain flour and pooran It is an alternative method of making the traditional modak recipe, which is made with rice flour and then steam cooked. Because of the deep-frying method of cooking, the modak has a much longer shelf life and can be stored in a container for many days.
This crispy, delicious Fried Modak is a simple sweet to prepare for the Ganesh Chaturthi Festival. Modak is a sweet dumpling that is prepared during the Vinayaka Chaturthi festival. Fried modak, as the name suggests, is a variation on the popular steamed modak. It has a crispy plane flour crust on the outside and a tasty sweet stuffing of coconut, jaggery, and cardamom on the inside. Fried modak is much simpler to prepare than steamed modak.
Modak are dumpling-like sweets that are a favourite of Bhagwan Ganesha. While the most popular sweet during the festival is steamed modak made with rice flour (also known as ukadiche modak), there are many other variations.
Modak recipes are a must-have during the Ganesh Chaturthi festival season. The modak can be made in a variety of ways, with the outer layer and/or stuffing generally differing. Deep-fried modak made with plain flour rather than rice flour is one such unique modak recipe.
As a result, this is my recipe for fried modak with coconut and jaggery stuffing. To be honest, I don’t care for deep-fried modak and prefer steamed ukadiche modak. The main reason for this is that it is the traditional method of making modak offerings to Lord Ganesha. It is also healthy because it is steamed rather than deep-fried. If you need a change, you can always make these deep-fried ones.
Anyway, I’d like to highlight some of the suggestions, tips, and variations for a crisp fried modak recipe. First and foremost, never attempt to make fried modak with rice flour. In fact, if you’re allergic to plain flour, you can make these with wheat flour as well. Second, when shaping and locking the modak, make sure it is tightly locked with no gaps in between. Otherwise, it may open while deep frying, allowing the stuffing to escape. Finally, do not deep fry these over a high flame; instead, deep fry them over a low flame.
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Fried Modak Recipe Card:
Fried Modak Recipe
For the dough:
- 1½ cups maida / plain flour
- 2 tbsp rava / semolina (suji)
- 1/2 tsp salt
- 2 tbsp ghee / clarified butter (hot)
- water ( to knead)
- oil ( for greasing and frying)
- 1 tsp ghee / clarified butter
- 1 cup coconut (grated)
- 1/2 cup jaggery
- 2 tbsp cashew / kaju (chopped)
- 2 tbsp almonds / badam (chopped)
- 2 tbsp raisins / kishmish
- 1/2 tsp cardamom powder
Making the dough:
- To begin, combine1½ cup maida, 2 tbsp rava, and 1/2 tsp salt in a large mixing bowl.
- Mix thoroughly to ensure that everything is well combined.
- 2 tbsp hot ghee should be poured over the flour.
- Crumble and thoroughly combine, making sure the flour is moist.
- Now, knead the dough with as much water as needed.
- Knead the dough for at least 5 minutes until it is smooth and soft.
- Reassemble the oil, cover, and set aside for 20 minutes.
Preparing the stuffing:
- To begin, heat 1 tsp ghee in a large kadai and add 1 cup coconut and 1/2 cup jaggery.
- Cook for 5 minutes, or until the jaggery is completely melted.
- Stuffing should be sticky and aromatic.
- Mix in 2 tbsp cashews, 2 tbsp almonds, 2 tbsp raisins, and 1/2 tsp cardamom powder.
- When the stuffing is done, set it aside to cool completely.
- Knead the dough lightly, then roll it into a small ball and flatten it.
- Now, dust with maida and begin rolling with a rolling pin.
- Roll into a nearly medium-thick circle. approximately 4 – 5 inch in diameter Roll from the sides and keep the centre slightly thick.
- Place a heaping tsp of prepared stuffing in the centre and brush the sides with water.
- Begin slowly pleating the edges and gathering everything.
- Press in the centre and seal the modak to form a bundle.
- Deep fry in medium-high heat oil.
- Allow to cook on a low heat, stirring occasionally.
- Fry until the modak turns golden and crisp, about 15 minutes.
- To remove excess oil, drain the modak over kitchen paper.
- Finally, when stored in an airtight container, fried modak can be enjoyed for 4-5 days.
- To begin, make sure the modak is well sealed or it will open up while frying.
- Adding rava to the dough also results in crunchy modak.
- Additionally, cook on a low flame to ensure that the food cooks evenly from the inside.
- Make sure the dumplings are well sealed. Any small hole will cause the filling to drain in the oil while frying.
- If you want to bake the dumplings, brush them with oil or ghee. Preheat the oven to 180 degrees Celsius. Bake until the crust is golden brown and crisp.
- This recipe yields approximately 12 medium-sized modak. However, you can cut the recipe in half to make 6 fried modak or double it to make 24 wheat modak.
- Finally, instead of maida, wheat flour can be used to make fried modak.
What is the significance of Ganesh’s possession of 21 modak?
Why is he being served 21 Modaks? It is said that when Lord Shiva burped 21 times and Goddess Parvati discovered that it was Modak that satiated both of them, she expressed her wish that Ganpati devotees always offer him 21 Modaks.
What does modak taste like?
Lord Ganesh, a Hindu god, is given “Modak,” a sweet dumpling made of rice flour, jaggery, and coconut. It has a distinct flavour and is regarded as the healthiest sweet of all, as it contains no/little butter when compared to other Indian sweets.
Why is Modak so well-known in Maharashtra?
This traditional Indian delicacy is best known as the Hindu deity Ganesha’s favourite dessert, and it is always prepared as a religious offering during the Ganesh Chaturthi festival, which is held annually to honour and celebrate the elephant-headed god Ganesha.
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