Fried Modak Recipe

There’s something magical about crafting modaks from scratch, watching the golden dough puff up, filled with the enchanting aroma of spiced coconut and jaggery—it’s a process that always feels nostalgically therapeutic and deliciously rewarding!

I enjoy crafting dishes that highlight the iconic flavors of my heritage, and Fried Modak is a recipe that enables me to do just that. The crunchy shell, made from all-purpose flour and hot ghee, encases a sweet filling of grated coconut and jaggery.

A hint of cardamom and some poppy seeds add a delightful flavor and textural contrast, making these traditional treats all the more special.

Fried Modak Recipe Ingredients

• All-purpose flour: Provides structure, carbohydrate-rich, forms crispy shell.
• Ghee: Adds richness, enhances flavor, healthy fats.
• Grated fresh coconut: High in fiber, adds texture, natural sweetness.
• Jaggery: Natural sweetener, rich in iron, enhances caramel flavor.
• Cardamom powder: Aromatic spice, aids digestion, warm flavor.
• Poppy seeds: Optional, adds crunch, source of calcium, nutty flavor.

Fried Modak Recipe Ingredient Quantities

• 1 cup all-purpose flour
• 1 tablespoon hot oil or ghee
• Water as needed
• 1 cup grated fresh coconut
• 3/4 cup jaggery, grated
• 1/4 teaspoon cardamom powder
• 1 tablespoon poppy seeds (optional)
• Pinch of salt
• Oil for deep frying

How to Make this Fried Modak Recipe

1. In a bowl, combine all-purpose flour and a whisper of salt. Add the hot oil or ghee and mix well. Gradually add water and knead to form a smooth but firm dough. Cover and set it aside for about a half-hour.

2. Meanwhile, prepare the filling. In a pan over medium heat, add the jaggery and let it melt a bit. To it, add the coconut, and keep stirring until it has thickened and started to leave the sides of the pan.

3. Incorporate cardamom powder and poppy seeds (if using) into the coconut-jaggery mixture, combining it well. Cook for another minute, and then remove from heat, letting it cool to room temperature.

4. Separate the dough into small pieces, and roll each piece into a small disc that is approximately 20 cm in diameter, using a rolling pin to achieve a uniform thickness of about
2.5 mm. Use as little extra flour as possible while rolling out the dough, and if necessary, lightly flour the top of the disc before starting to roll it out.

5. Spoon a tablespoon of the coconut-jaggery filling into the center of each disc.

6. Collect the edges of the dough disc and fold them together as pleats, pinching them together at the top to seal, and forming a modak shape.

7. With the leftover dough and filling, make more modaks by repeating the above process.

8. In a pan, over medium heat, heat oil for deep frying. Make certain that the oil is sufficiently hot for frying but is not to the point of smoking.

9. Carefully place the assembled modaks in the hot oil, using a slotted spoon if necessary. Do not overcrowd them in the pan; this takes concentration and calm. If necessary, fry in batches. Cook until the modaks are a deep golden-brown and crispy all over.

10. Using a slotted spoon, remove the fried modaks, and let them drain on paper towels to remove the excess oil. Serve them warm or at room temperature.

Fried Modak Recipe Equipment Needed

1. Mixing bowl
2. Measuring cups and spoons
3. Sieve (optional for flour)
4. Rolling pin
5. Flat surface or rolling board
6. Pan for cooking filling
7. Wooden spoon or spatula
8. Pan or deep fryer for frying
9. Slotted spoon
10. Paper towels
11. Serving plate

FAQ

• What is Modak?A modak is a traditional Indian sweet dumpling that is often made during the festival of Ganesh Chaturthi.
• Can I make the filling in advance?The coconut and jaggery filling can be made a day ahead and kept in the refrigerator.
• Is there a substitute for jaggery?Brown sugar can be used in place of jaggery, but for the most authentic flavor, use jaggery.
• How do I ensure the modaks don’t break while frying?Ensure the edges are sealed tightly and cook on medium heat for even frying.
• Can I bake instead of fry these modaks?Certainly! Baked modaks are a more nutritious option. They take roughly 15-20 minutes to prepare in an oven preheated to 180°C (350°F).
• How can I make the dough more pliable?Making the dough pliable requires adding hot oil or ghee while kneading the dough well until it is smooth.

Fried Modak Recipe Substitutions and Variations

You can utilize whole wheat flour in place of all-purpose flour for a better nutritional profile.
Substitute hot oil or ghee with melted butter or coconut oil, if you prefer.
Jaggery. You can use brown sugar instead, but it may change the flavor a bit.
Powdered cardamom: An alternative is ground cinnamon, but the flavor profile it offers is quite different.
Poppy seeds:
Chia seeds can be used as a substitute, providing a different texture.

Pro Tips

1. To enhance the flavor of the dough, consider adding a teaspoon of sugar and a pinch of cardamom powder while kneading. This infuses a subtle sweetness that complements the coconut-jaggery filling.

2. If possible, use fresh grated coconut rather than desiccated coconut for a more authentic and moist filling. Fresh coconut provides a richer texture and taste.

3. When melting the jaggery for the filling, add a tablespoon of water to prevent it from sticking to the pan and to create a more cohesive mixture with the coconut.

4. While shaping the modaks, ensure that the dough circles are as thin as possible without tearing. This ensures a better balance between the dough and filling, allowing the flavors of the filling to shine through.

5. For an interesting twist, you can add finely chopped nuts, such as cashews or almonds, to the coconut-jaggery mixture. This adds a nice crunch and complements the texture of the soft filling.