Deep Fried Modak Step By Step With Pics

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Ganesh Chaturthi is a famous festival in India and is round the corner. People in Goa and all over India have started preparing different sweets for the festival. Lord Ganesha’s favorite sweet is modak. Modak is an Indian dumpling which can either be deep fried or steamed. Today’s recipe is deep fried modak which has freshly grated coconut, jaggery, sesame seeds, cashewnuts, cardamom powder and little ghee or clarified butter as filling.

I have been preparing deep fried modak since many years for Ganesh Chaturthi. Today somehow I found time to post this step by step deep fried modak recipe. Fried Modaks are prepared for Janmashtami in my in-laws house too and offered as Neivedyam.

Modak is Lord Ganesha’s favorite food and hence he is also known as Modakpriya. 21 modaks are served as neivedyam to Lord Ganesha and later distributed to all as Prasad. There is a story why Ganesha loves modaks. Fried modak recipe can also be prepared for other occasions like Sankashti which comes every month.

Some sweets like chakri, ladoo and nevri can be prepared and stored for weeks in air-tight containers. People in Goa make these in advance and distribute it to relatives and friends on the occasion. People also send these sweets to their married daughters as a part of “Vaje”. Along with sweets, clothes, coconuts, lentils, fruits, fire-crackers are also sent to daughters.

Various no onion and no garlic dishes gets prepared in Goan homes during Ganesh Chaturthi. Dishes like varan bhaat, amlechi uddamethi, puri, chana tonak without onion, muga gathi, toi, saar, patoli, shevyachi kheer, bhajjis, papad, pickle, etc are made. The celebrations last for minimum 1 and half days for Ganesh Chaturthi and 1 day for Goddess Parvathi’s Tay (Also known as teej in North India). People keep Ganesha for 1.5 days, 5 days, 7 days, 11 days or 21 days. People celebrate Ganesh Chaturthi with love, joy and happiness. They offer prayers day and night by singing arthis(religious songs) and doing poojas(religious offerings). Also check the top 5 recipes to make for Ganesh Chaturthi.

How to prepare easy deep fried modak?

Enjoy the easy modak recipe. Let us see the step by step images to prepare fried modak.

  • First make the dough ready by mixing the whole wheat flour with water, oil and salt. Remember that while adding water, add little at a time and keep on mixing with your fingers till dough of semi-soft consistency is reached.
  • Cover and keep the dough aside for 30 minutes.
    When the dough is resting, make the stuffing ready.
  • Heat a kadai. Add grated coconut, grated jaggery, roasted sesame seeds, crushed cashewnuts, crushed cardamom, ghee and salt.

  • Mix all the ingredients properly on low flame.

  • Make small balls out of dough.

  • Flatten them into thin circles of diameter 4 inches.

  • Take one flattened dough circle in the palm. Pinch and make folds on the edges. Add some stuffing.

  • Bring all the folds together and join all folds at the center and seal properly. Else the stuffing will come out while frying.

  • Heat oil in a kadai. After oil gets heated, deep-fry all the stuffed modaks in batches of 2 or 4 until they turn brownish.

  • Deep fried modaks ready.

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5 from 2 votes

Deep Fried Modak (Indian Dumplings With Grated Coconut And Jaggery)

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Desserts, Sweets, Snacks
Cuisine: Goan, Indian
Servings: 11 Modak
Author: Raksha Kamat

Ingredients

For outer coating:

  • 1 cup whole wheat flour / Atta
  • 2 teaspoon oil
  • As required water for kneading the flour
  • 1/4 tespoon Salt

For filling:

  • 1 cup coconut freshly grated
  • 2 tablespoon jaggery grated
  • 2 tablespoon sesame seeds roasted
  • 5 cashewnuts crushed into very small pieces
  • 4 cardamom peeled and crushed
  • 1 teaspoon home-made ghee
  • A pinch Salt

For deep-frying:

  • 2 cups oil

Instructions

Let’s make the dough:

  • First make the dough ready by mixing the whole wheat flour with water, oil and salt. Remember that while adding water, add little at a time and keep on mixing with your fingers till dough of semi-soft consistency is reached.
  • Cover and keep the dough aside for 30 minutes.
    When the dough is resting, make the stuffing ready.

Let us make the stuffing ready:

  • Heat a kadai. Add grated coconut, grated jaggery, roasted sesame seeds, crushed cashewnuts, crushed cardamom, ghee and salt.
    Mix all the ingredients properly on low flame.
  • Let it cool.

Let’s make the modaks or dumplings:

  • Make small balls out of dough.
  • Flatten them into thin circles of diameter 4 inches.
  • Keep the flattened dough circles on your palm and add 1 teaspoon of filling.
  • Pinch and make folds on the edges.
  • Bring all the folds together and join all folds at the center and seal properly. Else the stuffing will come out while frying.
  • Heat oil in a kadai. After oil gets heated, deep-fry all the stuffed modaks in batches of 2 or 4 until they turn brownish.

Notes

If you can’t shape modak by hand, then you can order this modak mould from Amazon and fill the stuffing in it. I did not try using the mould as I prefer doing it by my hands.

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