Fried Modak Recipe – is a crispy version of modak. The outer covering is crispy and the interior is soft. The inner filling for the modak is the same only the recipe for the outer cover changes. I got a good feedback stating the modaks are tasting crunchy, yummy and delicious. Learn to make fried modak with easy step by step instructions.
I love steamed modak or ukadiche modak. But fried modaks also taste good and something different to try than regular modaks. I also make chocolate modaks which tastes yum wonder why haven’t posted the recipe yet. My mouth is watering would soon make modaks stuffed with chocolate.
For fried modak recipe I have used combination of maida flour, rice flour, wheat flour and semolina for the crunchy exterior. The stuffing recipe for modaks has been given to my by my aunt. I just drool over her modaks they just melt in your mouth.
Nowadays you get to see a variety of modaks like mawa modak, chocolate modak, stuffed modak, modak stuffed with dates and dry fruits. The list is endless so don’t wait come up with your version if modak soon.
How to make step by step Fried Modak Recipe:
1. Combine all the flour and mix with milk.
2. Start kneading into a smooth dough.
3. Towards the end add warm ghee or oil.
4. Use all your stamina and knead into a soft dough. Allow the dough to rest fro 10-15 mins.
5. In the meanwhile let’s make our filling. Take a heavy bottomed pan add ghee to it. Place on low heat and saute khus khus seed (poppy seed) and safed til (sesame seed) for 40-60 secs.
6. Add fresh grated coconut.
7. Also add powdered jaggery. Combine all nicely
8. Keep stirring the mixture for 2-3 mins. Jaggery would melt, the mixture would leave nice aroma.
9. Ensure you don’t over-cook the mixture else the jaggery might harden or get stiff which is not good for your modak. Lastly add cardamom and nutmeg powder. Mix nicely. Switch off the gas don’t overcook the mixture. Allow the mixture to cool down.
10. Make marble sized balls from the dough.
11. Dust some flour and roll them into thin round discs. Just ensure the discs has no cracks. Place some filling in the center.
12. Start forming pleats or pinch the edges.
13. You could make umpteen number of pleats I have only made 6 pleats.
14. Dust some flour and roll them into thin round discs. Just ensure the discs has no cracks.
15. Deep fry or shallow fry the modak until golden brown or cooked from all sides.
16. Place them on absorbent napkin to absorb excess oil.
17. Serve the fried modaks warm or serve as offering.
If you are looking for more festival sweets then do check ukadiche modak, mawa peda recipe, shankarpali, chakli, ukadiche modak, spicy shankarpali, phirni recipe, gulab jamun, batata rassa, sprout usal, chole bhature, puri bhaji, rice flour poori, tandalache bhakri and masala milk.
Fried Modak Recipe card below:
- 2-3 cups of oil for deep frying
- ¼th cup whole wheat flour
- ½ cup refined flour (maida)
- ¼th cup semolina (sooji / rava)
- ¼th cup rice flour (chawal ka atta)
- ½ cup milk or as required
- 1.5 tbsp warm clarified butter (ghee) or oil
- salt as per taste
- 1.5 tbsp clarified butter (ghee) or oil
- 1.5 tsp white sesame seed (safed til)
- 1.5 tsp poppy seed (khus khus)
- 1 cup fresh grated coconut (nariyal)
- ½ cup powdered Or grated jaggery (I used organic jaggery powder) (gur)
- 1 tbsp oil
- 1 t/s cardamom powder
- 1 t/s nutmeg powder
- Combine all the flour and mix with milk.
- Start kneading into a smooth dough.
- Towards the end add warm ghee or oil.
- Use all your stamina and knead into a soft dough.
- Allow the dough to rest fro 10-15 mins.
- In the meanwhile let's make our filling. Take a heavy bottomed pan add ghee to it.
- Place on low heat and saute khus khus seed (poppy seed) and safed til (sesame seed) for 40-60 secs.
- Add fresh grated coconut.
- Also add powdered jaggery. Combine all nicely
- Keep stirring the mixture for 2-3 mins. Jaggery would melt, the mixture would leave nice aroma. Ensure you don't over-cook the mixture else the jaggery might harden or get stiff which is not good for your modak.
- Lastly add cardamom and nutmeg powder. Mix nicely. Switch off the gas don't overcook the mixture. Allow the mixture to cool down.
- Make marble sized balls from the dough.
- Dust some flour and roll them into thin round discs. Just ensure the discs has no cracks.
- Place some filling in the center.
- Start forming pleats or pinch the edges.
- You could make umpteen number of pleats I have only made 7 pleats.
- Bring all the pinched edges or pleats together forming a modak shape. Seal the edges properly.
- Deep fry or shallow fry the modak until golden brown or cooked from all sides.
- Place them on absorbent napkin to absorb excess oil.
- Serve the fried modaks warm or serve as offering.
2. Fry the modak evenly on medium heat else they won;t cook from all sides.
3. You could also use a modak mould for shaping the modak.
Ashwini says
What to do if stuffing gets abit hardened pls help…
maria says
Ashwini firstly sorry for the delay in reply, if the stuffing is fried too much it can harden. Even the kind or type of jaggery used can make your stuffing stick. You could try adding some warm ghee that would soften the stuffing a bit. Hope this information helps you.
Richa says
Ur modak recipe is awesome..u hv provided perfect instructions and guidance with pictures, it felt like a cake walk..thank you 🙂
maria says
Pleased to know this Richa 🙂 thanks for your positive feedback and kind words. You are welcome.
Nupur says
Tried this recipe, omitted nutmeg and added a pinch of salt to the dough, pastry/covering of modak was superb…..very good recipe!
maria says
Thankyou Nupur for trying the fried modak. I am pleased to know you liked the covering and you are welcome 🙂
Aruna says
Delicious! I want some now. 🙂
maria says
Thanks Aruna 🙂