Baked modak recipe for Ganesh Chaturthi festival. The crispy, crunchy and deep-fried outer coating is filled with a sweet coconut filling.
A simple Prasad (Bhog) that is sure to impress Bappa!
Modak Recipe
This fried modak recipe is a no-fail and beginner-friendly recipe.
I always want my modak to have beautiful folds that I can’t possibly achieve in a classic headache modak (when shaped by hand).
But it is very easy and doable to make in this fried modak recipe as you will see below in the step
This fried modak prasad gets ready in under 1 hour. I know it is a little time-consuming, but when it is made with love and devotion, I am sure Bappa will love this.
So here is the pi of ingredients required to make the fried modak recipe. You’ll need a total of 8 ingredients (3 for stuffing + 5 for outer covering). A very basic and simple list, but the end result is divine.
Coconut: It is best to use freshly grated coconut. But I never got there in the USA. So I always use frozen grated coconut which is very easily available in any Indian grocery store.
Jaggeri: I have used desi gur which is a semi-soft kind. You can use any type-podered jaggery or grated jaggery block.
Semolina: It makes the outer layer super crispy.
Take jaggery, defrosted coconut and cardamom powder in a pan on medium heat.
Mix, stir and cook till the mixture thickens and most of the moisture evaporates. It took me around 4-5 minutes. This cooking time depends on the quantity you are making, plus how much moisture your coconut has. Once ready remove it to a plate and let it cool down.
Making Dough:
Take all-purpose flour, semolina and salt in a bowl. Add oil. Mix by rubbing between your fingers and thumb. It should look like breadcrumbs.
Now add a little mil at a time and start leading the dough The dough should be smooth yet semi-stiff(not too soft). Cover it and rest for 10 minutes.
Shaping Modaks
After 10 minutes, knead the dough once again; divide it into equal portions. Roll each portion in a ball and flatten it out with your palms. Take one flatten it out with your palms. Take one flattened disc on the rolling board and keep the rest covered with the kitchen towel.
Roll it using a rolling pin into a 4-inch diameter circle. Keep the edges a little thinner than the centre part.
Put some stuffing in the centre Apply some water or milk to the edges with a pastry brush or with your fingertips.
Start pinching the edges as shown below with your finger and thumb. To make it perfect you need practice. More near you make the pleats more beautiful it looks.
Now bring all the pleats together in the centre very carefully and pinch them together to seal them properly.
Do the same for all the modaks. When you are shaping the last modak, at that time heat oil in a pan on medium heat for deep frying or shallow frying.
Add to the hot oil. Fry in the oil till it becomes golden brown and crispy from all the sides.
Keep moving for even browning. I have shallow fried so I need to keep moving to make the browning. I have shallow fried so I need to keep moving to make the brown form all the sides. But if you are deep frying then you might not need to move that much.
Then remove it to the paper towel-lined plate. Let it cool completely before offering to the god.