fried modak recipe | talniche modak | maida modak | fry modak with detailed photo and video recipe. a simple and easy deep fried modak recipe made using plain flour and pooran. it is an alternative way of making the traditional modak recipe where it is made with rice flour and followed by steam cooking. due to the deep-frying way of cooking, the shelf life of the modak improves drastically and can be preserved in a container for many days.
as promised this is my second modak variation recipe for this year and i had posted the mawa modak recipe recently. it has been quite a few years and i am practising to post a minimum of 2 modak variations each year. i try to make it one modak with filling and another without it. hence this is my fried modak recipe with coconut and jaggery mixture stuffing. to be honest i am not a huge fan of the deep-fried modak and i prefer the steamed ukadiche modak. the main reason being it the traditional way of making modak offering to lord ganesha. moreover it is also a healthy one as it is steamed and not deep-fried. anyway you can always make these deep-fried ones if you need some variation.
anyway, i would like to highlight some of the tips, suggestions and variations for a crisp fried modak recipe. firstly, do not ever attempt to make a fried modak recipe with rice flour. as matter of fact, you can make these with wheat flour too, if you have a reservation to plain flour. secondly, while shaping and locking the modak, ensure it is tightly locked and ensure there is no gap in between. otherwise it may open while deep frying and the stuffing can come out. lastly, do not deep fry these in a high flame and it has to be strictly deep fried in low flame.
finally, i request you to check my other detailed indian sweet recipes collection with this post of fried modak recipe. it mainly includes recipes like aval laddu, aate ki pinni, moong dal ladoo, peanut ladoo, boondi ladoo, gond ke ladoo, dates ladoo, besan ladoo, motichoor ladoo, rava ladoo. in addition to it do visit my other related recipes collection like,
fried modak video recipe:
recipe card for talniche modak recipe:
fried modak recipe | talniche modak | maida modak | fry modak
Ingredients
for dough:
- 1½ cup maida / plain flour
- 2 tbsp rava / semolina, suji
- ½ tsp salt
- 2 tbsp ghee / clarified butter, hot
- water, to knead
- oil, for greasing and frying
for stuffing:
- 1 tsp ghee / clarified butter
- 1 cup coconut, grated
- ½ cup jaggery
- 2 tbsp cashew / kaju, chopped
- 2 tbsp almonds / badam, chopped
- 2 tbsp raisins / kishmish
- ½ tsp cardamom powder
Instructions
dough preparation:
- firstly, in a large mixing bowl take 1½ cup maida, 2 tbsp rava and ½ tsp salt.
- mix well making sure everything is combined well.
- pour 2 tbsp hot ghee over the flour.
- crumble and mix well making sure the flour is moist.
- now add water as required and knead the dough.
- knead to the smooth and soft dough for at least 5 minutes.
- grease the oil, cover and rest for 20 minutes.
stuffing preparation:
- firstly, in a large kadai heat 1 tsp ghee and add 1 cup coconut, ½ cup jaggery.
- saute for 5 minutes or until jaggery melts completely.
- the stuffing need to be sticky and aromatic.
- now add 2 tbsp cashew, 2 tbsp almonds, 2 tbsp raisins, ½ tsp cardamom powder and mix well.
- stuffing is ready, keep aside to cool completely.
modak preparation:
- knead the dough slightly and pinch a small ball and flatten.
- now dust with some maida and start to roll using a rolling pin.
- roll to an almost medium-thick circle. around 4 – 5 inch in diameter. make sure you roll from sides and keep the centre slightly thick.
- now place a heaped tsp of prepared stuffing in the centre and brush water to sides.
- start pleating the edges slowly and gather everything.
- press in middle and seal the modak forming a bundle.
- deep fry in medium hot oil.
- allow it to fry on low flame stirring occasionally.
- fry until modak turns golden and crisp, takes approx 15 minutes.
- drain off the modak over kitchen paper to get rid of excess oil.
- finally, enjoy fried modak for 4-5 days when stored in an airtight container.
how to make fried modak with step by step photo:
dough preparation:
- firstly, in a large mixing bowl take 1½ cup maida, 2 tbsp rava and ½ tsp salt.
- mix well making sure everything is combined well.
- pour 2 tbsp hot ghee over the flour.
- crumble and mix well making sure the flour is moist.
- now add water as required and knead the dough.
- knead to the smooth and soft dough for at least 5 minutes.
- grease the oil, cover and rest for 20 minutes.
stuffing preparation:
- firstly, in a large kadai heat 1 tsp ghee and add 1 cup coconut, ½ cup jaggery.
- saute for 5 minutes or until jaggery melts completely.
- the stuffing need to be sticky and aromatic.
- now add 2 tbsp cashew, 2 tbsp almonds, 2 tbsp raisins, ½ tsp cardamom powder and mix well.
- stuffing is ready, keep aside to cool completely.
modak preparation:
- knead the dough slightly and pinch a small ball and flatten.
- now dust with some maida and start to roll using a rolling pin.
- roll to an almost medium-thick circle. around 4 – 5 inch in diameter. make sure you roll from sides and keep the centre slightly thick.
- now place a heaped tsp of prepared stuffing in the centre and brush water to sides.
- start pleating the edges slowly and gather everything.
- press in middle and seal the modak forming a bundle.
- deep fry in medium hot oil.
- allow it to fry on low flame stirring occasionally.
- fry until modak turns golden and crisp, takes approx 15 minutes.
- drain off the modak over kitchen paper to get rid of excess oil.
- finally, enjoy fried modak for 4-5 days when stored in an airtight container.
notes:
- firstly, make sure to seal the modak well else it will open up while frying.
- also, adding rava to the dough gives crunchy modak.
- additionally, fry on low flame to cook uniformly from inside.
- finally, fried modak can also be prepared with wheat flour instead of maida.