Fried Modak Recipe (Jaggery Stuffing)

closeup shot of fried modak in a round bamboo bowl with a dark pink flower inside

4.93 from 13 votes

Fried Modak Recipe (Jaggery Stuffing)

Fried Modak is a delicious and popular modak variety made during the Ganesh Chaturthi festival and offered to Bhagwan Ganesha. This recipe has the crust made of whole wheat flour with a sweet jaggery and coconut stuffing.

Prep Time30

Cook Time30

Total Time1

Course: Sweets

Cuisine: Indian, Maharashtrian

Diet: Vegan

Difficulty Level: Moderate

Servings: Fried Modak

Calories: 275kcal

Author: Dassana Amit

Ingredients

For the outer crust

2 cups whole wheat flour (atta) - 240 grams
½ teaspoon salt or as required
2 tablespoons oil - warm or lightly hot
water as required, to knead the dough

For the sweet stuffing

1.5 cups jaggery powder or chopped jaggery
1.5 cups unsweetened desiccated coconut or fresh grated coconut
1 to 2 tablespoons white sesame seeds
1 to 1.5 teaspoon cardamom powder
1 to 2 pinches grated nutmeg or ground nutmeg - optional
½ cup water (do not add if using fresh coconut)

Other Ingredient

oil as required, for frying

US Customary - Metric

Instructions

Preparing the dough

With the ingredients mentioned "for the outer crust", make a smooth but stiff and firm dough. It should not be soft like a roti or bread dough.
Cover and keep the dough aside for 20 to 30 minutes.

Making stuffing

Mix all the stuffing ingredients as listed under "for the sweet stuffing".
Cook and stir on a low or medium heat till the mixture is soft, cooked and looks moist. There should be no water in the filling mixture.
Note that if using fresh coconut, then do not add water.
Keep aside the filling mixture to cool.

Assembling and Shaping

Take a small ball from the dough and roll it in your palms to form a neat ball.
Lightly dust with flour and roll to a thin or medium-thin circle of about 3 to 4.5 inches diameter.
Gently take this circle of the rolled dough on your palm or place it on the rolling board.
Now add 2 to 3 tablespoons of the sweet filling in the center.
Brush some water on the edges.
Join and pinch the edges one by one.
Bring together all the pinched folds in the center and join them well.
Keep in mind to seal the modak very well. Any small opening will lead to the filling being released in the oil while frying.

Making Fried Modak

Heat oil in a kadai or pan until medium hot. Once the oil becomes hot, carefully and gently add the prepared wheat modak.
When they become light golden turn over them gently with a slotted spoon and continue to fry.
This way turning few times as needed fry them until the crust becomes golden and crisp.
You can shallow or deep fry them as per your preference.
Once done remove the fried wheat modak with a slotted spoon draining as much oil as possible in the pan or kadai. Then place them on kitchen paper towels to absorb extra oil.
This way fry the remaining wheat modak in batches.
Offer to Bhagwan Ganesha during the pooja. You can also serve them as a sweet snack.

Nutrition