Fried Modak Recipe: A Delicious Twist on a Traditional Favorite
Discover how to make irresistible crispy Fried Modaks with our easy to follow recipe. Fried Modak is the traditional Modak combines a crispy outer shell with a sweet and flavorful coconut jaggery filling making it a perfect treat for special occasions and festivals like Ganesh Chaturthi.
Fried Modak is a delicious variation of the traditional Modak recipe. Here’s how you can make them:
Ingredients Fried Modak
For the Outer Dough
- 1 cup rice flour
- 1 cup water
- A pinch of salt
- 1 teaspoon ghee (clarified butter)
For the Filling
- 1 cup grated fresh coconut
- 3/4 cup jaggery (or sugar)
- 1/2 teaspoon cardamom powder
- A pinch of salt
1/ Oil for deep frying (such as vegetable oil or ghee)
2/ Instructions Fried Modak
3/ For the Outer Dough
4/ Boil one cup of water in a pan, add a pinch of salt, and one teaspoon of ghee.
5/ Reduce the heat to low and add one cup of rice flour all at once.
6/ Quickly stir the mixture to combine the rice flour with the water, then turn off the heat.
7/ Cover the pan with a lid and let it rest for 5-7 minutes.
8/ After resting, knead the dough until it’s smooth and pliable. Apply a little ghee to your hands to prevent sticking. Keep the dough covered with a damp cloth to prevent it from drying out.
For the Filling
1/ Heat a pan on medium heat and add the grated coconut.
2/ Roast the coconut for a few minutes until it becomes slightly dry and aromatic.
3/ Add the jaggery (or sugar) to the roasted coconut and stir well.
4/ Continue to cook the mixture on low heat until the jaggery melts and combines with the coconut. This will take about 5-7 minutes.
5/ Add the cardamom powder and a pinch of salt, then mix thoroughly.
6/ Remove the filling from the heat and allow it to cool.
Assembling and Frying the Modak
1/ Take a small portion of the prepared dough and roll it into a smooth ball.
2/ Flatten the dough ball into a small disc using your fingers or the palm of your hand. Ensure that the edges are thinner than the center, creating a small, shallow cup.
3/ Place a spoonful of the coconut-jaggery filling in the center of the dough.
4/ Carefully pleat the edges of the dough disc to cover the filling. Bring all the edges together at the top and pinch them to seal, forming a pyramid or cone shape.
5/ Repeat the process to make more Fried Modaks.
6/ Heat oil in a deep frying pan or kadai on medium heat.
7/ Once the oil is hot, carefully slide in the prepared Modaks, a few at a time.
8/ Fry them until they turn golden brown and crisp on all sides. This should take about 3-5 minutes.
9/ Remove the Fried Modaks from the oil using a slotted spoon and drain excess oil on paper towels.
10/ Allow them to cool slightly before serving.
Enjoy your Fried Modaks as a crunchy and sweet treat, especially during festivals like Ganesh Chaturthi.
Tips And Tricks To Ensure Your Fried Modak Turns Out Perfectly
For the Outer Dough: Use hot water with a pinch of salt and ghee to make the dough. This creates a pliable and easy to work with dough. Knead the dough thoroughly until it’s smooth and free of lumps. Apply a little ghee to your hands to prevent sticking. Keep the dough covered with a damp cloth at all times to prevent it from drying out while working on individual Modaks.
For the Filling: Grate fresh coconut for the filling. Fresh coconut imparts a rich and authentic flavor to your Fried Modaks. If you’re using jaggery make sure it’s finely grated or chopped to ensure it melts evenly when cooking with the coconut. Add a pinch of salt and cardamom powder to the filling for enhanced flavor. Cardamom adds a delightful aroma.
Assembling the Fried Modaks: When forming the dough disc make sure it’s thin at the edges and slightly thicker in the center. This ensures the Modak doesn’t break while shaping. Be mindful not to overfill the Modaks with the coconut jaggery mixture as it can lead to difficulties in sealing.
While pleating the edges ensure they are tightly sealed to prevent the filling from spilling out during frying.
For Frying: Heat the oil to the right temperature before adding the Modaks. The oil should be hot but not smoking. Test it by dropping a small piece of dough it should sizzle and rise to the surface. Fry the Modaks in batches ensuring they have enough room to cook evenly. Overcrowding the pan can lead to uneven frying.
Flip the Modaks gently using a slotted spoon to ensure even frying on all sides. Fry until they are uniformly golden brown and crispy.
Presentation: Serve the Fried Modaks while they are still warm for the best flavor and texture. You can garnish them with a dusting of powdered sugar or drizzle them with honey for an extra touch of sweetness.
Practice Makes Perfect: Making Fried Modaks can be a bit challenging at first, so don’t be discouraged if your initial attempts aren’t perfect. With practice you’ll get better at shaping and frying them to perfection.
Remember, making Fried Modaks is not only a culinary experience but also a cultural one often shared with family and friends during festive occasions. Enjoy the process and the delicious results!
The nutritional content of Fried Modak can vary depending on the specific ingredients used and the size of each dumpling. Here’s an approximate nutritional breakdown for a standard-sized Fried Modak (about 40 grams):
Calories: Approximately 120-140 calories per Fried Modak.
Carbohydrates: Around 20-25 grams of carbohydrates, primarily from rice flour, jaggery (or sugar), and the oil used for frying.
Protein: Approximately 1-2 grams of protein, primarily from coconut and rice flour.
Fat: Around 4-6 grams of fat, mainly from the oil used for frying.
Fiber: Minimal dietary fiber content.
Sugar: Depending on the sweetness level, a Fried Modak may contain around 5-10 grams of sugar, primarily from jaggery or sugar.
Sodium: Fried Modaks may have a low sodium content unless salt is added to the filling or dough.
Please note that these values are approximate and can vary based on the specific ingredients and proportions used in your Fried Modak recipe. Additionally, the calorie and nutrient content may change if you use alternative ingredients or modify the recipe.