Fried Modak Recipe For Ganesh Chaturthi

  • on 11 August 2020
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Fried modak recipe for the Ganesh Chaturthi festival. The crispy, flaky and fried outer cover is stuffed with sweet coconut-jaggery filling. It is a simple prasad (bhog) that’s sure to impress Bappa!

Image of fried modaks on plate with bamboo mat underneath.

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❤️Why I Love This Modak Recipe

  • It’s a no-fail and beginner-friendly recipe.
  • I always want my modak to have beautiful looking pleats which I can never achieve in classic ukadiche modak (when shaped with hand). But it is very easy and manageable to make in this fried modak recipe, you’ll see below in step-by-step photos.
  • This fried modak prasad gets ready in under 1 hour. I know it is a little time consuming, but when it is made with love and devotion, I am sure Bappa will love this.

🧾Ingredients

So here is the pic of ingredients required to make fried modak recipe. You’ll need total 8 ingredients (3 for stuffing + 5 for outer covering). A very basic and simple list, but the end result is divine. 

image of ingredients used in fried modak. Shows coconut, jaggery, cardamom, flour, semolina, oil, salt and milk.

Ingredient Notes

Coconut: It is best to use freshly grated coconut. But I never get here in the USA. So I always use frozen grated coconut which is very easily available in any Indian grocery store.

Jaggery: I have used desi gur which is semi-soft kind. You can use any type – powdered jaggery, grated jaggery block.

Semolina: It makes the outer layer super crispy. 

🍳Step By Step Photo Instructions 

1) Take jaggery, defrosted coconut and cardamom powder in a pan on medium heat.

2) Mix, stir and cook till the mixture thickens and most of the moisture evaporates. It took me around 4-5 minutes. This cooking time depends on the quantity you are making, plus how much moisture your coconut has. Once ready remove it to a plate and let it cool down.

Collage of 2 steps of making stuffing. Shows coconut, jaggery in a pan and cooked stuffing mixture

3) Meanwhile, make the dough: Take all purpose flour, semolina and salt in a bowl. Add oil. Mix by rubbing between your fingers and thumb. It should look like breadcrumbs.

4) Now add little mil at a time and start kneading the dough.

5) The dough should be smooth yet semi-stiff (not too soft). Cover it and let it rest for 10 minutes.

collage of 3 images making dough shows flour, salt, oil in a bowl, mixing, adding milk and kneading the dough.

6) After 10 minutes, knead the dough once again; divide it into 10 equal portions. Roll each portion in a ball and flatten it out with your palms. Take one flattened disc on the rolling board and keep rest covered with the kitchen towel.

7) Roll it using a rolling pin into 4-inch diameter circle. Keep the edges a little thinner than the center part.

8) Put some stuffing in the center. Apply some water or milk to the edges with a pastry brush or with your fingertips.

9) Start pinching the edges as shown below with your finger and thumb. To make it perfect you need practice. More near you make the pleats more beautiful it looks.

10) Now bring all the pleats together in the center very carefully and pinch them together to seal it properly.

11) Do the same for all the modaks. When you are shaping the last modak, at that time heat oil in a pan on medium heat for deep frying or shallow frying.

collage of 6 steps showing flattened dough ball, rolled, stuffed, pleated, sealed and all shaped modak on a plate

12) Add into the hot oil. Fry in the oil till it becomes golden brown and crispy from all the sides.

13) Keep moving for even browning. I have shallow fried so I need to keep moving to make the brown from all the sides. But if you are deep frying then you might not need to move that much.

14) Then remove it to the paper towel-lined plate. Let it cool completely before offering to the god.

Collage of 3 images showing modaks added to oil, moved for even browning and ready fried modak on a plate

💭Expert Tips

  • Make sure to seal the edges well otherwise, the stuffing will come out while frying and then sticks to the fried modak surface (which doesn’t look good and ruin the entire oil).
  • Instead of all purpose flour, you can use whole wheat flour. If so, the outer layer will be slightly dense in texture because of the wheat flour.
  • Oil should be medium hot for frying. Check the oil by dropping a pinch of dough in the oil. 
    – If it comes on the top very immediately then the oil is too hot. 
    – If it takes too long to come on top then the oil is not enough hot. 
    – If it comes on top after a second or two, this is the right temperature to fry the modak.
Close up of fried modak on a plate with bamboo mat underneath

PS Tried these modaks? Please leave a star rating in the card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

📋 Recipe Card

Step by Step Photos AboveWant to make it perfect first time? Don’t forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

Fried Modak Recipe

Tried this recipe? Leave a comment and/or give ★ ratings

Fried modak recipe for Ganesh Chaturthi festival. The crispy, flaky and fried outer cover is stuffed with sweet coconut-jaggery filling

Course: Dessert

Cuisine: Maharashtrian

Calories: 189kcal

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

US measuring cups are used (1 cup = 240 ml) See details

Instructions 

  • Make stuffing: Take jaggery, defrosted coconut and cardamom powder in a pan on medium heat.

  • Mix, stir and cook till the mixture thickens and most of the moisture evaporates. It took me around 4-5 minutes.

  • Once ready remove it to a plate and let it cool down.

  • Making the dough: Take all purpose flour, semolina and salt in a bowl. Add oil. Mix by rubbing between your fingers and thumb. It should look like breadcrumbs.

  • Now add little mil at a time and start kneading the dough. The dough should be smooth yet semi-stiff (not too soft). Cover it and let it rest for 10 minutes.

  • Shaping & frying modak: After resting time knead the dough once again; divide it into 10 equal portions. Roll each portion in a ball and flatten it out with your palms.

  • Take one flattened disc on the rolling board and keep rest covered with the kitchen towel.

  • Roll it using a rolling pin into 4-inch diameter circle. Keep the edges a little thinner than the center part.

  • Put some stuffing in the center. Apply some water or milk to the edges with a pastry brush or with your fingertips.

  • Start pinching the edges with your finger and thumb to make pleats. To make it perfect you need practice.

  • Now bring all the pleats together in the center very carefully and pinch them together to seal it properly.

  • Do the same for all the modaks. When you are shaping the last modak, at that time heat oil in a pan on medium heat for deep frying or shallow frying.

  • Fry in the hot oil till it becomes golden brown and crispy from all the sides. Keep moving for even browning. Then remove it to the paper towel-lined plate. Let it cool completely

Notes

  • Make sure to seal the edges well otherwise, the stuffing will come out while frying and then sticks to the modak surface (which doesn’t look good and ruin the entire oil).
  • Instead of all purpose flour, you can use whole wheat flour. If so, the outer layer will be slightly dense in texture because of the wheat flour.

Q: How do I know oil is ready for frying? A: Oil should be medium hot for frying. Check the oil by dropping a pinch of dough in the oil.

  • If it comes on the top very immediately then the oil is too hot.
  • If it takes too long to come on top then the oil is not enough hot.
  • If it comes on top after a second or two, this is the right temperature to fry the modak.

Nutrition

Serving: 1g | Calories: 189kcal | Carbohydrates: 16.9g | Protein: 1.8g | Fat: 13.1g | Saturated Fat: 4.3g | Cholesterol: 1mg | Sodium: 38mg | Potassium: 64mg | Fiber: 1.2g | Sugar: 7.9g

*Nutrition information is a rough estimate for 1 serving




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