Fried Modak
User Reviews
5
Fried Modak
Description
Fried Modak feature a dough made from whole wheat flour mixed with ghee, salt, and optional saffron to impart subtle flavor and color. The dough is rested to relax gluten and rolled into small balls. The filling combines fresh grating coconut with jaggery, gently cooked to blend and reduce moisture, then spiced with cardamom, nutmeg, and optionally saffron for a fragrant, sweet interior. This filling can be prepared ahead and refrigerated, allowing flavors to meld.
The dough balls are shaped and filled before frying in hot oil or ghee, producing a crisp outside shell with a moist and sweet center. The process highlights the contrast between crispy fried dough and tender filling, traditional for Indian sweets served during religious occasions. Variations of filling include dried coconut or lentil-based mixtures.
Fried Modak are best served warm, showcasing both spice and sweetness balanced by the crisp texture. They can be stored refrigerated for a few days, making them practical for make-ahead celebrations or snacks.
Ingredients
- 1 cup whole wheat flour
- ½ teaspoon salt
- 1 pinch saffron optional
- 2 tablespoon ghee or oil for vegan, hot
- ⅓ cup water luke warm
- cooking oil you can also fry in ghee, for frying
Filling w/ Fresh Coconut **
- ½ cup coconut grated fresh or frozen
- ⅓ cup jaggery grated
- 1 pinch saffron optional
- ½ teaspoon cardamom powder
- ¼ teaspoon nutmeg powder
Instructions
- Take whole wheat flour in a mixing bowl. Add saffron, salt and hot ghee. Mix well. If you press the dough in hand and it should form balls at this stage. Slowly, add a little bit of water at a time, make firm yet pliable dough. For the wheat flour I use, ⅓ cup of water works well. You may need to adjust the water by 1 to 2 tablespoons, more or less. Keep the dough covered in a bowl and allow it to rest for 20 minutes. Knead the dough once again and make 12 equal sized balls.
- Making the filling. Add the coconut to a medium pan and cook in low medium heat stirring frequently for 2 minutes. Tip - The goal here is to remove any excess moisture from the coconut. Add grated jaggery and mix well cooking for another 2 minutes as the jaggery melts and gets mixed in with the coconut. Add cardamom powder, nutmeg, saffron, and nuts, and mix well. Take out the filling in a bowl and reserve. This filling can be made ahead and refrigerated for 2 to 3 days.
- Take one ball at a time, press it in the palm of your hands, and roll into a 4-inch circle. Place 2 teaspoons of filling in the center and pinch the sides of the rolled dough making 12-13 pleats all around. Then bring the pleats together in the center and press them together to seal the modak. Feel free to apply a little bit water to the rim to help the modak pleats stick together well on the top so they do not open when frying. Repeat this for the remaining dough balls.
- Heat oil in a small frying pan. Once the oil is hot, reduce the heat to medium. Carefully add 2 to 3 modaks at a time to the hot oil and fry them for 3 to 4 minutes, turning them in the oil so all the sides get fried evenly. Take the modak out and place them on a paper towel-lined dish so that the excess oil gets absorbed. Fry the remaining modak.
- Note: If any of the modak open up during frying, carefully strain the oil and discard any filling that may have spilled and then continue to fry again. Remember to seal the tops of the raw modak firmly to make sure they are sealed well before frying.
- Enjoy at room temperature. These modak stay crisp at room temperature for 1 to 2 days. You can also refrigerate them for upto a week.
Notes
- To vary the filling, try dried coconut with powdered sugar and spices, or a sesame and jaggery mixture for different textures and flavors.
- The lentil and jaggery "Puran" filling from related recipes also works well for Modak and can be substituted if desired.
- The coconut-jaggery filling should be cooked lightly to reduce moisture before filling the dough to prevent sogginess.
- Resting the dough before shaping helps in achieving a pliable texture for easier handling and shaping of Modak.
- Frying in ghee instead of oil adds traditional flavor but increases richness; use oil for a lighter result.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 13mg | 4% |
| Sodium | 196mg | 8% |
| Potassium | 96mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
