Modak is a sweet dumpling, a favorite food of lord Ganesha. It can be made by two methods: fried and steamed modak. This is the recipe for fried modak. They are called talniche modak in Marathi.
Ingredients:
For stuffing:
- Grated fresh or frozen coconut
- Sugar
- Cardamom powder
- 1 cup Milk khawa/khoya/khoa/mawa (dairy food made with milk thickened by heating)
- Dry fruits and poppy seeds are optional
For the covering:
- 1.5 cups semolina (fine sooji)
- Pinch of salt
- 2 tbs oil
- ½ cup milk
Method:
- Take a pan, heat it, add khawa (add 1 tsp ghee if needed) and roast it on low flame for few minutes
- Then add rest of the ingredients of stuffing together and mix well
- Keep the mixture aside
- Take semolina, add salt and oil and mix well
- Start adding milk and knead into a smooth dough
- Coat it with little oil
- Cover it and let it stand for 15 minutes
- After 15 minutes, knead the dough one more time and divide it into equal portions (I usually make 21)
- Grease the rolling pin with oil and roll the dough ball into a thin circle
- Approximately 3-inch circle
- Take the circle into your hand and place a spoonful of stuffing in the center
- Using a pinch action, pinch the dough edges from 5-7 or more sides as shown in the video
- Pull all the pinched edges together into a peak and seal firmly
- Make rest of the modak in similar way
- Take a frying pan, add oil and heat it
- Test by dropping a small dough ball into the oil. It should slowly sizzle back to the top and turn golden which means our oil is ready
- Add as many modak as your pan can hold without overcrowding to the oil
- Keep stirring gently intermittently to help them fry evenly
- Once they turn golden remove and drain on absorbent paper
- Fry all the remaining modak
- Cool them completely and store them in an airtight container
Back to Savi’s Kitchen!