Fried Modak

Name: Fried Modak
Total time: 2400 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 1/4 cup whole wheat flour; 1/2 cup refined flour (maida); 1/4 cup semolina (sooji / rava); 1/2 cup milk or as required; 1.5 tbsp warm clarified butter (ghee) or oil; salt as per taste; 2-3 cups oil for deep frying; 1.5 tbsp clarified butter (ghee); 1.5 tsp white sesame seed (safed til); 1.5 tsp poppy seed (khus khus); 1 cup fresh grated coconut (nariyal); 1/2 cup grated jaggery; 1 tsp cardamom powder; 1 tsp nutmeg powder

Manisha Khatavkar @cook_manik

Goa India

#modak
https://youtu.be/KdHxMet5BZE
Fried Modaks are crispy version of modak.The outer covering is crispy and soft and juicy. They can be perishable for 3-4days.

Manisha Khatavkar @cook_manik

Goa India

#modak
https://youtu.be/KdHxMet5BZE
Fried Modaks are crispy version of modak.The outer covering is crispy and soft and juicy. They can be perishable for 3-4days.

Saved

Ingredients

35-40 mints

7-8 servings

1/4 cupwhole wheat flour
1/2 cuprefined flour (maida)
1/4 cup semolina (sooji / rava)
1/2 cupmilk or as required
1.5 tbspwarm clarified butter (ghee) or oil
salt as per taste
2-3 cupsoil for deep frying
1.5 tbspclarified butter (ghee)
1.5 tspwhite sesame seed (safed til)
1.5 tsppoppy seed (khus khus)
1 cupfresh grated coconut (nariyal)
1/2 cupgrated jaggery
1 tsp cardamom powder
1 tspnutmeg powder

Saved

Steps

35-40 mints

1

Combine all the flour and mix with milk.
2

Start kneading into a smooth dough.
3

Towards the end add warm ghee or oil.
4

Allow the dough to rest fro 10-15 mins.
5

Let's make our filling. Take a heavy bottomed pan Place on low heat and saute khus khus seed (poppy seed) and safed til (sesame seed) for few secs. Now take out from pan and keep aside.
6

Add ghee and saute freshly grated coconut for minutes so moisture dries out.
7

Add jaggery and let it mix well and dissolve properly.
8

Mix it properly till the mixture gets dry.
9

Add nutmeg powder, cardamom powder, sesame seeds and poppy seeds mix well.
10

Panchakhdya filling is ready allow it to cool down.
11

Make marble sized balls from the dough.
12

Dust some flour and roll them into thin round discs.
13

Start forming pleats or pinch the edges.
14

Place some filling in the center.
15

Bring all the pinched edges or pleats together forming a modak shape. Seal the edges properly
16

Deep fry or shallow fry the modak until golden brown or cooked from all sides.
17

Modaks are ready.