Fried modak is a Maharashtrian variation where the stuffed modak is deep fried rather than steamed. Modak is a sweet dumpling usually stuffed with a coconut and jaggery or sugar filling. The outer shell is made from rice or wheat flour. Traditionally, fried modaks are shaped into small balls or flat, round disc-like shapes. The stuffing is enclosed and stays intact after frying. They are fried in hot oil until golden brown and crispy on the outside. The jaggery in the filling caramelizes slightly when fried.
Author: Binjal Pandya
Recipe type: snack
Cuisine: Indian
Serves: 10-12
Ingredients
For stuffing
1 tbsp Ghee
1 cup Grated Jaggery
1 cup Shredded Fresh Coconut
1 tbsp Poppy Seeds
2-3 tbsp Chopped Almond & Cashew Nuts
¼ tsp Nutmeg Powder
½ tsp Cardamom Powder
½ cup Mawa/Khoya
For Dough/Outer Layer
1 ½ cup Whole wheat Flour
¼ tsp Salt
1 cup Water
1 tsp Oil for Coating
Oil For Deep Frying
Instructions
For Stuffing
In a pan, heat ghee and add jaggery. Stir continuously until the jaggery melts and slightly syrup kind of texture.
Add shredded fresh coconut, poppy seeds, and chopped nuts. Stir continuously until well combined the mixture becomes a thick, non-sticky texture.
Add nutmeg and cardamom powder and mix well.
Finally, add crumbled or grated khoya (if using) and mix until fully incorporated.
Transfer the stuffing mixture to a bowl and set aside.
For Dough:
In a mixing bowl, add flour and salt. Gradually add water and knead to form a soft but firm dough, adding more water if required. The dough should be slightly firmer than regular roti dough.
Coat the dough with oil, knead lightly and cover with a kitchen towel for 5-10 minutes.
For Assembling and Frying:
Take a lemon-sized portion of dough, make a ball and roll it out like a puri into a disk.
Place a spoonful of the prepared coconut stuffing in the center.
Pinch and gather the edges of the disk over the filling to create a pouch. Seal it properly and shape into a modak dumpling.
Use the same method to make modaks with the remaining dough and stuffing.
Cover the shaped modaks with a kitchen towel to prevent drying.
Heat oil in a pan. Fry the modaks in small batches on low-medium flame until crisp and golden brown.
Drain excess oil and transfer to paper towels.
Let cool completely before storing in an airtight container for up to 3-4 days.
Notes
Skip khoya if desired. Omit nuts for allergy. Can use all-purpose flour instead of whole wheat. Always fry on low-medium flame for even cooking.
Recipe by Binjal's VEG Kitchen at https://binjalsvegkitchen.com/fried-modak/