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fried modak
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5 from 1 vote

Fried Modak

Fried Modak is a delicious sweet with crispy outer of wheat flour and a tasty coconut -jaggery filling , flavored with cardamom.
Course Sweets
Cuisine Indian
Keyword Festivals, Ganesha Chaturthi, Sweets
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 21 Modak
Calories 198kcal
Author Muktha H S


For outer covering

  • 3.5 cups wheat flour
  • ½ cup fine semolina
  • 3 tablespoon warm ghee 2 tablespoon + 1 Tbsp
  • ½ teaspoon salt
  • water as required to knead dough

For filling

  • 4 cups fresh coconut
  • 7 cardamom pods
  • ½ inch dry ginger
  • 2.5 cups powdered jaggery
  • 1 tablespoon of poppy seeds
  • 1 tablespoon ghee
  • 2 tablespoon of nuts chopped
  • 1 tablespoon of rice flour
  • 1 /4 teaspoon of salt

Other ingredients

  • Oil for deep frying


For outer covering

  • Mix whole wheat flour, semolina , clarified butter and salt together.
  • Add water part by part and knead dough to make smooth but firm dough.
  • Grease dough with ½ tablespoon of oil , cover with damp cloth and set aside for 30 minutes.

For filling

  • Into a blender add coconut , cardamom pods, dry ginger and blend. Alternatively you can use finely grated coconut and add cardamom powder.
  • In a thick botton pan , heat 1 tablespoon of ghee/ clarified butter.
  • Add 1 tablespoon of poppy seeds and fry until it start to splutter.
  • Now add in coconut and roast on medium heat until moisture of coconut goes off, it takes about 4 to 5 minutes.
  • Add powdered jaggery and mix well.
  • Cook on low heat ,jaggery melts completely and starts to bubble.
  • Now when bubbles reduces completely , mix well everything. It will be sticky and slightly hard with still moisture within it.
  • Now turn off the heat , add pinch of salt and rice flour.
  • Mix well everything, rice flour absorbs the moisture but keeps the mixture soft without turning it hard.
  • Allow to cool completely.
  • When its completely cool , add chopped nuts mix well and make small balls . The mixture should be dry but should hold the shape.

For shaping modak

  • Now after 30 minutes, pinch dough and make 22 balls. 21 for modak and 1 for karanji.
  • Roll dough ball into thin 2.5 to 3 inch disc. With finger pinch the circumference of the dough to make it even thinner.
  • Place the coconut jaggery filling at centre , and seal the edges . Alternatively , you can use a small bowl , place rolled dough inside small bowl. Place the coconut-jaggery filling at the centre and make pleats and bring dough to the centre.
  • Gently press , seal the dough and taper the dough to resemble tip of modak.
  • Now with a spoon edge, make deeper impressions on pleats,
  • Repeat same and shape modak with remaining dough and filling.

For frying

  • Heat oil in a deep pan ,
  • When oil is hot enough , gently drop modak in hot oil .
  • Fry on medium heat by turning modak on all sides.
  • When modak turns golden in color , reove from oil and place on absorbent paper.
  • Once modak comes to room temperature , you can store in air tight containers.



Calories: 198kcal