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.
Fried modak has a contrast of textures between the crispy outer later and the soft, moist filling. It provides a different experience than steamed modak. In Maharashtra, fried modak is a popular sweet snack. It is especially enjoyed during Ganesh festivals. Fried modak has a longer shelf life than steamed modak. It can be stored for 3-4 days without refrigeration.
While fried modak may be less healthy than steamed due to the oil, it provides a nice variation in flavor and texture for modak lovers.
Modak is considered to be one of the oldest Indian sweet treats, with some accounts tracing it back over 5,000 years. It has a long cultural and religious significance, being associated with the Hindu god Ganesh. It is his favorite sweet. Traditionally, modak was steamed not fried. Steamed rice flour modak stuffed with coconut and jaggery fillings has ancient origins. References to modak are found in ancient Sanskrit texts going as far back as the 1st century CE. It was known as “Kund Pushpa” in ancient times. Fried modak became more common in the last century with deep frying becoming widespread. Street food versions emerged.
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
Method
For Stuffing
1. In a pan, heat ghee and add jaggery. Stir continuously until the jaggery melts and slightly syrup kind of texture.
2. Add shredded fresh coconut, poppy seeds, and chopped nuts. Stir continuously until well combined the mixture becomes a thick, non-sticky texture.
3. Add nutmeg and cardamom powder and mix well.
4. Finally, add crumbled or grated khoya (if using) and mix until fully incorporated.
5. Transfer the stuffing mixture to a bowl and set aside.
For Dough:
1. 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.
2. Coat the dough with oil, knead lightly and cover with a kitchen towel for 5-10 minutes.
For Assembling and Frying:
1. Take a lemon-sized portion of dough, make a ball and roll it out like a puri into a disk.
2. Place a spoonful of the prepared coconut stuffing in the center.
3. Pinch and gather the edges of the disk over the filling to create a pouch. Seal it properly and shape into a modak dumpling.
4. Use the same method to make modaks with the remaining dough and stuffing.
5. Cover the shaped modaks with a kitchen towel to prevent drying.
6. Heat oil in a pan. Fry the modaks in small batches on low-medium flame until crisp and golden brown.
7. Drain excess oil and transfer to paper towels.
8. Let cool completely before storing in an airtight container for up to 3-4 days.
Tips:
• 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.
- 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
- 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.
Omit nuts for allergy.
Can use all-purpose flour instead of whole wheat.
Always fry on low-medium flame for even cooking.
