Back
Fried Modak
5 from 21 votes

Fried Modak

Fried Modak are traditional Indian sweet dumplings made with a firm yet pliable whole wheat dough filled with a warm mixture of fresh grated coconut, jaggery, and fragrant spices like cardamom and nutmeg. These dumplings are deep-fried to create a crisp exterior that contrasts with the soft, sweet filling. The recipe includes optional saffron for aroma and a resting step to develop the dough's texture, making these sweets a special treat often prepared for festivals or celebrations.

Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
Calories: 183 kcal
Course: Dessert
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 183

% 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.