Ganesh Chaturthi Recipe- Crispy And Flaky Fried Modak

Fried modak recipe for the Ganesh Chaturthi festival. The crispy, flaky and fried outer cover is stuffed with sweet coconut-jaggery filling. It is a simple prasad (bhog) that’s sure to impress Bappa!

Ingredients

For Stuffing

1 cup Coconut grated (fresh or frozen)
½ cup Jaggery (Gur)
¼ teaspoon Green cardamom seeds powder

For Outer Covering

½ cup All purpose flour (Maida)
¼ cup Sooji (rava or semolina)
a pinch Salt
1 tablespoon Oil
3-4 tablespoons Milk
Oil for frying

Method

For Stuffing

* 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.

* 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 and mix by rubbing between your fingers and thumb. It should look like breadcrumbs.

* Now add little mil at a time and start kneading the dough. The dough should be smooth yet semi-stiff (not too soft).

* Cover it and let it rest for 10 minutes.

Shaping Modak

* After resting time knead the dough once again; divide it into 10 equal portions. Roll each portion in a ball and flatten it out with your palms.

* Take one flattened disc on the rolling board and keep rest covered with the kitchen towel.

* Roll it using a rolling pin into 4-inch diameter circle. Keep the edges a little thinner than the center part.

* Put some stuffing in the center. Apply some water or milk to the edges with a pastry brush or with your fingertips.

* Start pinching the edges with your finger and thumb to make pleats. To make it perfect you need practice.

* Now bring all the pleats together in the center very carefully and pinch them together to seal it properly. Do the same for all the modaks.

Frying Modak

* When you are shaping the last modak, at that time heat oil in a pan on medium heat for deep frying or shallow frying.

* Fry in the hot oil till it becomes golden brown and crispy from all the sides. Keep moving for even browning. Then remove it to the paper towel-lined plate. Let it cool completely.