Well, the look of Fried modak is quite a fascinating thing! And if you’ve tasted it even once, you’ll be eager to learn more about the authentic fried modak recipe! So, if you are wondering how to go about it and what you need to do, it is time you start reading our blog! Below we will tell you the orgin of this Indian styled dumpling and much more which is going to surely attract your attention!
So, if these little cuties have drawn your attention, it’s time you scroll down to know more about modaks and fried modak recipe!
Table of Contents
What is Modak?
Modak is a steamed dumpling, its outer layer is made of rice flour, and its inside is stuffed with different jaggery fillings. It is Lord Ganesha’s ( Hindu god ) favorite sweet, and it is offered to him during Ganesh Chaturthi. The fried modak is made with all-purpose flour, and its inside has a filling of jaggery or coconut. It has a crisp and thin coating.
The sweet Indian dumpling is said to be originated in Maharashtra, a state in India. In Marathi, it is called “Ukadiche Modak.” Lord Ganesha is known for his fondness for this sweet, and he also got his name ‘Modakpriya’ for it. He is offered 21 modaks on Ganesh Chaturthi.
Nutritional Value of Fried Modak
|Value per modak
|% Daily values
( Daily percent values are based on 2000 calorie diet)
Fried Modak Recipe Maharashtrian style
Fried modak, which is also known as ‘talniche modak’ in Maharashtrian style, is made of all-purpose flour. Moreover, fried modak recipe is easier and more convenient while cooking than the traditional steamed modak.
- 1 cup all-purpose flour (maida)
- ½ cup sugar
- ¼ water
- A pinch of salt
- 1-2 tsp ghee
- A cup of shredded coconut
- Oil for frying
- Saffron, cardamom powder, cashews
How to make?
- In a bowl, take the all-purpose flour and add a pinch of salt and give it a quick mix first.
- Add some hot ghee and mix it with a spoon to make it soft.
- Put ¼ water or less as required and knead the dough so that it is smooth and tight. Soft doughs tend to absorb more oil.
- Coat it with some oil and wrap it with plastic and let it rest for 15 minutes.
- After some time, knead it again and divide the dough into small balls. Keep the balls aside, and make sure to cover them up with some cloth to prevent them from drying.
- Next, heat the pan on a medium flame and dry out the coconut for 5 minutes so that the moisture is out of it.
- Add jaggery and keep mixing them until they are melted, along with the coconut.
- You can add saffron, cashews, cardamom powder for taste. It is totally optional.
- After stirring nicely for 2 minutes, and keep the mixture aside. Overcooking the mixture will turn the filling hard.
- Now roll each portion in a ball and flatten it out in your palm. On a flattened disc, roll it using a rolling pin into a 3-4 inch diameter circle. The edges must be a little thinner than the center part.
- Add some stuffing in the center. Apply some water on the edges and start pinching the edges with a finger or thumb and make them into pleats.
- Now bring all the pleats together in the center and pinch them nicely to seal it properly.
- Repeat it with all the modaks.
- Put some oil in the pan on medium heat.
- Add the modaks slowly in the heated oil and fry them until they are turning into golden brown.
- If one is shallow frying, it is okay to keep it moving. If deep-frying, one doesn’t need to move it much.
- Then move it to the paper towel and let it cool for some time.
- Fried modaks are ready.
Oil should be kept in medium flame while frying. One can use whole wheat flour instead of all-purpose flour as well.
Fried Modak Recipe in Marathi style
- A cup of all-purpose flour
- 1 tsp ghee
- ½ of salt
- ½ tsp poppy seeds
- ¼ water
- ½ cup of sugar
- ½ cup of khoya
- Dry fruits
- Cardamom powder
How to make?
- In a bowl, take maida and add a pinch of salt and ghee and mix them all together.
- Add water to it and knead it perfectly and make a thick dough of it.
- Try not to make the dough thin and cover it up with a cloth to resist it from not drying.
- Leave it alone for 15-30 minutes.
- Heat up some oil in the pan on medium heat.
- Add poppy seeds and fry them so that they turn reddish.
- Put the coconut and fry it for another 2 minutes. Add khoya(optional) and sugar and mix it well.
- Add dry fruits to the mixture and keep mixing it well for 3-5 minutes.
- Turn off the gas and let the stuffing cool down.
- Knead the dough again with some oil and make small balls out of it.
- Roll them out on the hand and flatten them out on the palm.
- On a flattened surface, roll it using a rolling pin into a 4 diameter circle.
- Add some stuffing in the center and make pleats from the edges.
- Bring all the pleats together and bring them all in the center and seal them properly.
- Heat up some oil in the pan in medium heat.
- Put the modaks in the oil and keep frying them until they turn golden brown from the outside.
- Take them out and put them on a paper towel so that the oil is drained out completely from them.
- Let it cool for some time. Fried modaks are ready.
- It is very important to note that the oil should be on a medium flame. Otherwise, it might get burnt.
- While making the modaks, one must seal them properly. Otherwise, the stuffing may come out while cooking.
Different Types Of Modak Recipe In Marathi
Scroll down to know more about some authentic modak recipes in Marathi. Let’s check out the following:
Rava Modak Recipe
Rava modak is made of semolina, jaggery, coconut. It is easy to make, and it is also called suji modak. It is a variation of the traditional ukadiche modak.
- 1 cup coconut
- ½ sugar or jaggery
- ½ cardamom powder
- 2-4 tsp water
- 1 ½ tsp ghee
- ¾ Rava or semolina
- 1 tsp salt
How to make?
- Add one cup of shredded coconut, melted jaggery, ½ tsp of cardamom powder, and start mixing them up.
- Add some water if the mixture looks very dry.
- Make sure not to overcook; otherwise, the mixture will turn hard.
- Once done, cool the mixture and start making 9-11 balls, depending on the mixture.
- Keep the balls aside now.
- Add the 1 ½ ghee and heat it up, and then add the ¾ semolina in the pan, keep it on the medium flame and cook it nicely.
- Make sure the semolina doesn’t turn brown and keep stirring.
- When the semolina is fried and roasted, add 1 ½ cups of water and keep stirring it.
- Keep stirring the semolina to make sure there are no lumps.
- Add some sugar and ghee if preferred.
- Cook it up until the water is completely absorbed, and make sure semolina is nicely and completely cooked.
- Cool the mixture for a bit, knead the cooked mixture so as to retain its stickiness.
- The Rava or semolina must be soft. Grease the mixture nicely with ghee.
- Divide it and make 9-11 balls depending upon the mixture.
- Make holes in the center and stuff the coconut mixture balls inside it.
- Make sure to seal it up nicely.
- These need not be fried or steamed because it is already cooked.
- Rava modaks are ready.
Keep the medium flame to avoid getting them overcooked or burnt. Don’t forget to seal up the modaks nicely. Otherwise, it may open up on its own.
Dry Fruit Modak Recipe
Dry fruit modaks are stuffed with poppy seeds, dry fruits, and rice flour. Let’s check out the ingredients how to make this recipe. Here’s what you need:
- Water as needed
- 1 cup of rice flour
- ¼ salt
- 2 tsp of ghee
- 150 gram of khoya
- ¼ cup almonds
- 2 tsp of cashews
- 1 ¼ pistachios
- 1 small cup of raisins
- 5-6 seedless dates
- 1 tsp of chironji
- ¼ sugar
- 1.5 tsp of shredded coconut.
How to make?
- Chop all the dry fruits and keep them aside.
- In a pan, add 1.5 cups of water, and put on the medium flame.
- Sprinkle some salt.
- Reduce the flame and add rice flour and mix it well.
- Cover the mixture and keep it for 4-5 mins.
- Allow the dough to cool down.
- Keep it aside and cover it with a cloth so that the moisture doesn’t escape.
- Heat up the pan and add 1 tsp of ghee
- Keep adding all the dry fruits, like the almonds, dates, cashews, and stirring them in a low flame.
- After the dry fruits are partly roasted, remove them from the pan and set them aside.
- In the same pan, add some ghee, and add poppy seeds and saute them.
- Put the poppy seeds aside after it is roasted.
- Add the chopped mawa to the pan.
- When the mawa melts, ¼ cup of sugar and mix them well, keep stirring the mixture.
- After the mixture starts bubbling, add the grated coconut, which is ¼ cup.
- Keep stirring on a low flame.
- Add the roasted poppy seeds and the dry fruits to the mixture.
- Keep stirring in a low flame.
- Transfer the mixture and let it cool down
- Knead the dough once again with ghee or oil.
- Make balls from the dough.
- Make holes in the balls, and add the dry fruit mixture. And cover them up with a small piece of dough.
- You can make small pleats at the edges and seal them in the center nicely.
- After this, one can either use a steamer pan and steam it for 10-15 minutes or use a pressure cooker and cook it for 8-10 minutes.
- Once the modaks are completely steamed, you can keep them aside and cool them down.
- The modaks are ready.
One can use oil if not ghee. One must try to eat it the day they are made. Freshly made modaks taste better.
Kesar Modak Mawa Recipe
This kesar modak mawa is flavored with Kesar and cardamom and is further shaped into modak. So, let’s check out how to make this modak recipe.
- 1 tsp milk
- ½ cup of sugar
- 2 cups of grated khoya
- One or two pinch saffron
- Ghee/ oil
- ¼ tsp cardamom powder
How to make?
- Heat the milk in the pan, and add saffron strands to it. The milk will turn yellow slowly because of the saffron.
- Keep it aside.
- In another pan, heat it up and add khoya and sugar to the pan.
- The sugar will slowly melt, and the mixture will turn into a paste.
- After some time, add the milk and the saffron mixture and mix it well.
- Keep stirring the mixture for another 5-10 minutes until the mixture turns together like a dough.
- Make sure to notice that it does not stick to the pan.
- Remove it to a bowl and let it cool down for some time.
- Knead the dough nicely with ghee.
- Make round balls and press them lightly in your palm.
- One can also make small pleats on the edges and seal them in the center nicely and tightly.
- Place them on the clean plate and keep repeating them with the rest of the dough.
- The kesar mawa modaks are ready.
As we come to end of our blog today, we hope you would try out this Indian sweet – fried modak recipe at home. This is an extremely traditional dish that most houses make on the special occasion when Lord Ganesha is worshiped on Ganesha Chathurthi!
Apart from that, this dish proves to be extremely healthy and great a snack to much on! So, if you’ve like the recipe we’ve mentioned above, go ahead and try it out! And don’t forget to send us pictures to let us know how the fried modak recipe turned out to be!