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Fried Modak Recipe

Written by on August 23, 2022

This is an alternative way of making the traditional modak recipe which is made with rice flour and followed by steam cooking. due to the deep-frying way of cooking, the shelf life of the modak improves drastically and can be preserved in a container for many days.
  • 1½cup maida / plain flour
  • 2tbsp Rava / semolina, suji
  • ½tsp salt
  • 2tbsp ghee / clarified butter, hot
  • water, to knead
  • oil, for greasing and frying
  • 1tsp ghee / clarified butter
  • 1cup coconut, grated
  • ½cup jaggery
  • 2tbsp cashew / Kaju, chopped
  • 2tbsp almonds/badam, chopped
  • 2tbsp raisins / kishmish
  • ½tsp cardamom powder
  1. firstly, in a large mixing bowl take 1½ cup maida, 2 tbsp Rava and ½ tsp salt.
  2. mix well making sure everything is combined well.
  3. pour 2 tbsp hot ghee over the flour.
  4. crumble and mix well making sure the flour is moist.
  5. now add water as required and knead the dough.
  6. knead to the smooth and soft dough for at least 5 minutes.
  7. grease the oil, cover and rest for 20 minutes.
  1. firstly, in a large Kadai heat 1 tsp ghee and add 1 cup coconut, and ½ cup jaggery.
  2. saute for 5 minutes or until jaggery melts completely.
  3. the stuffing need to be sticky and aromatic.
  4. now add 2 tbsp cashew, 2 tbsp almonds, 2 tbsp raisins, and ½ tsp cardamom powder and mix well.
  5. stuffing is ready, keep aside to cool completely.
  1. knead the dough slightly and pinch a small ball and flatten.
  2. now dust with some maida and start to roll using a rolling pin.
  3. roll to an almost medium-thick circle. around 4 – 5 inches in diameter. make sure you roll from the sides and keep the centre slightly thick.
  4. now place a heaped tsp of prepared stuffing in the centre and brush water to the sides.
  5. start pleating the edges slowly and gather everything.
  6. press in the middle and seal the modak forming a bundle.
  7. deep fry in medium hot oil.
  8. allow it to fry on low flame stirring occasionally.
  9. fry until modak turns golden and crisp, taking approx 15 minutes.
  10. drain off the modak over kitchen paper to get rid of excess oil.
  11. finally, enjoy fried modak for 4-5 days when stored in an airtight container.
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