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With the popular Indian festival of Ganesh Chaturthi just around the corner, I’m excited to share my super easy and super tasty recipe of Fried Modak with you. I hope you give them a try! Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Last summer when my parents were visiting us, I made sure to learn how to make fried Modak from my mom. Before I knew it, she had shown me at least 3 different variations of just the filling itself. It’s hard to keep up with her speed but as always I had to note down all of her tips and tricks to make the perfect Modak each time. Step 1: Knead the dough and allow it to rest for 20 mins (photos 1 - 4) Every bite of these fried Modak is packed with the perfect combination of sweetness, flavor, and crunch, making it an easy and delightful festive offering.
How to store Fried Modak
These Modak stay crisp at room temperature for 1 to 2 days. You can also refrigerate them for up to a week.
Recipe
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title: “Fried Modak Recipe” ShowToc: true date: “2024-10-26” author: “Elizabeth Heald”
Fried modak recipe with step by step photos.Fried modak is a deep fried sweet dish made for Ganesh Chaturthi. It has a crisp outside with a chewy coconut as stuffing inside.Traditionally modak is made with rice flour dough and is steamed which I’ve already posted years back.Fried modak is usually made with maida and rava for outer dough but I’ve used wheat flour instead of maida, as its deep fried either ways it tastes delicious.The filling can be your choice, you can use khoya with dry fruits&nuts, or moong dal jaggery or kesari filling etc.
About Fried Modak Recipe
Fried Modak is a fried dumpling made of wheat outer shell and stuffed with coconut & jaggery filling. The crispy outer and gooey filling makes this Modak very tasty – hence one must try at home just like a sweet or savoury and not just on Ganesh Chaturthi! I have tried with Wheat flour though we can use Maida as well alternatively. When we use Maida I guess it should be more like a Sweet Samosa. When we are left with excess of filling while making steamed modak and run short of rice flour, this is the recipe we have to try! Kids at my home liked this than the regular ones, while it was just the opposite with the elders at home. Soft or Crisp : A thin & tight outer cover wheat flour dough will get us a crispy feel, while a thick outer cover will get us a soft feel. Make the outer cover the way you would like your Fried Modak to be!
Ingredients
Wheat flour : Homemade wheat flour – Flour milled from wheat is the best. Wheat flour bought from store is good enough. Alternatively maida also can be used. Coconut : I have used grated fresh coconut. We can use desiccated coconut as well when fresh coconut is not available. Coconut milk is not recommend as so as the grind coconut.
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How to make Fried Modak
Serve hot / warm! Pin
Expert Tips
The modak stays crisp for a while, after that it becomes little soft.So its better to serve hot / warm. Roll the dough thin to get a crispy outside. Make sure to seal the edges of the modak carefully, else it will open out while frying. You can replace wheat flour with maida to get more crispy texture. You can even add roasted peanut powder / sesame seeds with coconut stuffing. I used homemade wheat flour.
- What is Fried Modak? Fried Modak is a fried dumpling made of wheat outer shell and stuffed with coconut & jaggery filling.
- How do you make Fried Modak? Prepare the wheat flour dough, coconut & jaggery filling, shape it up like dumpling and then fry.
- Can I bake instead of frying? Yes – Brush the modak with oil, preheat the oven, bake for 15-20 mins till the modak becomes brown.
Storing Suggestions
Fried Modak has longer shelf life than the steamed ones and can go on for 2-3 days. However it tastes best if consumed on the same day. Refrigeration is needed if you are shelving it for more than a day. Heat it up in a tawa or in microwave before serving refrigerated fried modaks. Pin
