Deep-fried modak are obviously deep-fried in oil, unlike the steamed Modak. The shell of the deep fried modak is made from whole wheat flour and the stuffing is traditionally jaggery and fresh coconut.
The fried modak last longer and taste different. Also unlike the Ukdiche modak where you get the finesse after practice, this modak does not need it.
Deep Fried Modak
A modak (Marathi: मोदक) is a sweet dumpling popular in Maharashtra, India. Modak is common in Marathi, Konkani and Gujarati language. In Malayalam, Kozhakkatta (കൊഴുക്കട്ട), modhaka or kadubu in Kannada, modhakam or kozhakkattai in Tamil, and kudumu in Telugu. Quite a few names and why not it’s a yummy tasting dish and hence very popular.
Generally, the sweet filling inside a modak is fresh grated coconut and jaggery. The shell varies a modak can be made from rice flour, or wheat flour and maida flour. The rice shell dumpling is steamed. This steamed version is called ukdiche modak eaten hot with ghee. The wheat flour ones can be steamed or fried; in case they are steamed, they have to be eaten hot again with ghee.
I was surprised when my girls liked Ukdiche Modak so I went ahead and made the deep fried ones. One more addition to my Ganesh Festival List.
Deep Fried Modak
Modak Deep Fried
Ingredients:
For the shell of the Modak:
- 2 cups whole wheat flour (atta)
- ½ teaspoon salt
- 2 teaspoon warm oil +2 teaspoon
- Water to knead as needed
For the filling of the Modak:
- 1 cups grated or powdered jaggery
- 1 ½ cups fresh grated coconut
- 1 ½ teaspoon cardamom powder or crushed cardamom
Method:
Let us first prepare the filling:
- In a thick bottomed kadhai/wok mix the jaggery and coconut.
- Cook on a low or medium flame till the mixture is dry and cooked.
- You will have to stir the mixture.
- Keep aside to cool.
As the filling is cooking let us prepare the shell or the covering dough:
- Mix the salt and the wheat flour and 2 teaspoons oil well with sufficient water to make a smooth dough.
- Apply the last 2 teaspoons of oil over the dough.
- Cover and keep the dough aside for 20-30 minutes.
Assembling the Modak:
- Make 10-12 small balls from the dough.
- Roll one at a time thin in a circle.
- In your palm place, the circle add the filling in the centre.
- Pinch the edges to form a cup.
- Bring the pinched edges together in the centre. Seal well you do not want the modak opening up in oil.
- Deep fry the modaks in medium hot oil till golden browned.
- Drain on kitchen towels.
Notes:
- Use 1-2 teaspoon of rava in the dough the shell is crisp.
- In case you wish you can use 1 cup of maida or APF and one whole wheat atta to make the shell.
Related recipes: Chocolate Khoya Modak, Ukdiche Modak /Steamed Rice Dumplings.
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Padma says
traditional recipe, we use daliya,dry coconut and jaggery powder for this recipe next time will try this...
ArchanaPotdar says
Will try this way Padma. By daliya you mean what we call puthane or fried gram?
Priya Suresh says
Never tried my hands with fried modaks, planning to make some for this year's ganesh chathurthi, let me see. Happy to see you back after a long Archana.
Jayashree says
I have had these when I lived in Mumbai and used to love them. You've reminded me of what I am missing out on 🙂
Srivalli Jetti says
The fried version is always my favorite!..I was expecting Santhranti special and you are reminding me of Ganesh Chaturthi..:)...but then why not, this can be made anytime..the filling looks very sinful Arch.
ArchanaPotdar says
Not taking anymore risks Valli. Lost everything second time. Better begin with a prayer.
Amara says
Never tried deep fried modak, yours look so delicious.
Vaishali says
The fried modak is a treat , the stuffing sounds yum !
PJ says
This one is my favorite.Wish I could have a few now.
Pavani says
Yummy looking fried Modak Archana. I've tried the steamed variety but not the fried ones. Will have to try these some time.
Sandhya Ramakrishnan says
We make this fried modak for ganapathi homam and my boys literally snack on these all day. Lovely beginning to the New Year Archana!
Harini says
Lovely modaks. Sinful though they are 🙂
Sapna says
Modak and deep fried that is double deliciousness.
preeti says
LOve this dessert.. perfect for festive time..
Ashima says
Looks delicious and took me back to my memories of Ganesh Chaturthi celebrations when we lived in Bombay! Your recipe looks simple and delicious.
Thanks for sharing.
ArchanaPotdar says
Thanks, dear.
Renu says
Wow would love to try this, seeing everyone making modak, I am dying to do , but do not have a modak mould. Loved your deep fried modak's and the filling in side it.
ArchanaPotdar says
Renu you do not need a mould to make modak. Do try it.
jagruti says
I have not tried making or eaten traditional modak, looks so delicious and yummy. I must make soon 🙂
ArchanaPotdar says
Really! Somehow I cannot believe it. You must try.
Mayuri Patel says
I've not tried fried modak but am tempted to do so for the forthcoming Ganesh Chaturthi. Just love the stuffing of coconut and jaggery and you're so right the steamed ones require skill and takes long to make.
ArchanaPotdar says
Use the mould Mayuri!!;D
Shobha Keshwani says
I love these modaks with the jaggery coconut filling. They taste Divine This year I will make some too. Usually I get from my friends and neighbours.
ArchanaPotdar says
😀 make them you will love them.
Neha says
Fried modak seems quite interestimg. I marvel at the way you made these without a mould. It surely is good to differ the covering of modak for a change. Will give it a try.
ArchanaPotdar says
😀 thanks Neha. I have been practising for the last 32 years now. 😀
Priya Vj says
Fried modaks are always my weakness . I enjoy munching on the kadubus or karanjas that are offered as Prasad. This time your recipe is going to be a keeper for me and am certainly going to try fried modaks
ArchanaPotdar says
😀