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Fried Modak Recipe – Ministry of Curry

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Fried Modak is a festive Indian candy made with a tasty filling of coconut with fragrant saffron & cardamom wrapped in a skinny layer of dough. These bite-sized dumplings are then deep-fried to a crisp golden brown perfection.

Fried modak next to hibiscus flower
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What’s Fried Modak

I grew up in Western India, Maharashtra the place these “Talniche Modak” are usually made on the auspicious event of the Ganesh Chaturthi competition. Talniche merely means fried. Also called Modaka or Modakam in South India, these candy dumplings have heavenly stuffing made with coconut, sesame seeds, or candy lentils.

Fried modak in a blue plate

These fried Modak are a must-try along with the normal steamed “Ukadiche Modak“, which by the way in which my mom excels in. Everybody again house calls her the “Modak queen” and appears ahead to each alternative to eat the Modak made by her! It’s inspiring in addition to enjoyable to see my mother whip up batches after batches of her tri-colored Ukadiche Modak with finesse, an in any other case daunting activity for some.

Final summer time when my dad and mom have been visiting us, I made certain to discover ways to make fried Modak from my mother. Earlier than I knew it, she had proven me a minimum of 3 completely different variations of simply the filling itself. It is exhausting to maintain up together with her velocity however as all the time I needed to notice down all of her suggestions and methods to make the proper Modak every time.

Tricks to make Fried Modak

  1. Be sure that the outer dough is agency but pliable for crispy Modak
  2. Modak filling might be made forward
  3. Seal pleats collectively firmly so the Modak doesn’t open when frying. You’ll be able to apply water to the outer edges of the rolled dough so the pleats stick collectively nicely on the highest.
  4. When frying flip the Modak ensuring all the perimeters prepare dinner evenly
  5. If the Modak opens up throughout frying, rigorously pressure the oil and discard any filling that will have spilled, after which proceed to fry once more. Bear in mind to seal the tops of the uncooked Modak firmly to ensure they’re sealed nicely earlier than frying.
  6. Skip nuts in case you are allergic & to make vegan Modak, use impartial oil as an alternative of ghee
Fried Modak in a platter with sesame filling in a bowl

The way to make Fried Modak

Right here is find out how to make fried Modak in 4 easy steps. Please confer with the recipe card for full particulars:

Step 1: Knead the dough and permit it to relaxation for 20 minutes (photographs 1 – 4)

how to knead dough for modak

Step 2: Put together the fragrant filling with coconut, jaggery, cardamom, nutmeg & saffron (photographs 5 – 8)

how to make coconut jaggery filling for modak

Step 3: Roll the dough into small disks ( (photographs 9 – 12)

making dough balls and rolling

Step 4: Fill them with the candy coconut filling and assemble them like dumplings (photographs 13 – 16)

how to make modak dumplings

Step 5: Fry the dumplings in sizzling oil until they’re evenly crisp and golden brown throughout. Enable them to chill down for a minimum of 5 minutes earlier than serving (photographs 17 – 20)

frying modakam

Each chew of those fried Modak is filled with the proper mixture of sweetness, taste, and crunch, making it a straightforward and pleasant festive providing.

Serving

Fried Modak is served at room temperature making them an ideal make-ahead recipe. Serve them proper together with the meal or as a dessert or snack!

The way to retailer Fried Modak

These Modak keep crisp at room temperature for 1 to 2 days. You can even refrigerate them for as much as every week. 

fried modak in a silver platter

Modak Variations

Along with the recent coconut filling, listed here are 3 different fillings that style heavenly on this fried Modak recipe:

  1. Dry coconut filling (dry desiccated coconut with sugar), particulars within the recipe card
  2. Candy sesame filling (roasted sesame seeds with jaggery), particulars within the recipe card
  3. Lentil & jaggery filling is also called Puran, you’ll find the small print on this filling in my Puran Poli recipe
coconut & sesame filling for modak
Dry coconut & roasted sesame filling
  • Badam Burfi – Fast & simple almond fudge
  • Narali Bhath – Candy Coconut Rice with cardamom, saffron & nuts
  • Amba Burfi – Fragrant dessert bites with mango & coconut
  • Kheer – Eggless rice pudding within the On the spot Pot
  • Gajar Halwa – Straightforward On the spot Pot recipe for a creamy Carrot pudding

With the favored Indian competition of Ganesh Chaturthi simply across the nook, I’m excited to share my tremendous simple and tremendous tasty recipe of Fried Modak with you. I hope you give them a strive!

Recipe

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fried modak

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Fried Modak

Mother’s Fried Modak with 3 filling choices

Prep Time45 minutes

Prepare dinner Time15 minutes

Complete Time1 hr

Course: Dessert

Delicacies: Indian

Servings: 6

Energy: 183kcal

Components

Filling w/ Contemporary Coconut **

Directions

  • Take entire wheat flour in a mixing bowl. Add saffron, salt and sizzling ghee. Combine nicely. In the event you press the dough in hand and it ought to kind balls at this stage. Slowly, add a bit little bit of water at a time, make agency but pliable dough. For the wheat flour I exploit, ⅓ cup of water works nicely. Chances are you’ll want to regulate the water by 1 to 2 tablespoons, roughly. Hold the dough coated in a bowl and permit it to relaxation for 20 minutes. Knead the dough as soon as once more and make 12 equal sized balls.

  • Making the filling. Add the coconut to a medium pan and prepare dinner in low medium warmth stirring steadily for two minutes. Tip – The objective right here is to take away any extra moisture from the coconut. Add grated jaggery and blend nicely cooking for an additional 2 minutes because the jaggery melts and will get combined in with the coconut. Add cardamom powder, nutmeg, saffron, and nuts, and blend nicely. Take out the filling in a bowl and reserve. This filling might be made forward and refrigerated for two to three days.

  • Take one ball at a time, press it within the palm of your palms, and roll right into a 4-inch circle. Place 2 teaspoons of filling within the heart and pinch the perimeters of the rolled dough making 12-13 pleats throughout. Then deliver the pleats collectively within the heart and press them collectively to seal the modak. Be at liberty to use a bit bit water to the rim to assist the modak pleats stick collectively nicely on the highest so they don’t open when frying. Repeat this for the remaining dough balls.

  • Warmth oil in a small frying pan. As soon as the oil is sizzling, cut back the warmth to medium. Rigorously add 2 to three modaks at a time to the new oil and fry them for 3 to 4 minutes, turning them within the oil so all the perimeters get fried evenly. Take the modak out and place them on a paper towel-lined dish in order that the surplus oil will get absorbed. Fry the remaining modak.

  • Word: If any of the modak open up throughout frying, rigorously pressure the oil and discard any filling that will have spilled after which proceed to fry once more. Bear in mind to seal the tops of the uncooked modak firmly to ensure they’re sealed nicely earlier than frying.

  • Take pleasure in at room temperature. These modak keep crisp at room temperature for 1 to 2 days. You can even refrigerate them for upto every week.

Notes

Listed here are 2 extra concepts. Merely combine all of the substances collectively substitute for recent coconut filling:
Dried Coconut:
½ cup coconut, unsweetened
⅓ cup powdered sugar
1 pinch saffron (non-obligatory)
1 tablespoon floor nuts (non-obligatory)
½ teaspoon cardamom powder
¼ teaspoon nutmeg powder

Sesame:
½ cup ivory sesame seeds, evenly roasted & floor
⅓ cup jaggery, grated
1 pinch saffron (non-obligatory)
1 tablespoon floor nuts (non-obligatory)
½ teaspoon cardamom powder
¼ teaspoon nutmeg powder

 

Diet

Energy: 183kcal | Carbohydrates: 27g | Protein: 3g | Fats: 8g | Saturated Fats: 5g | Ldl cholesterol: 13mg | Sodium: 196mg | Potassium: 96mg | Fiber: 3g | Sugar: 12g | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

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Creator: Archana

Hey there! I’m a techie turned recipe developer, cooking teacher, and meals blogger. I really like meals and luxuriate in creating simple and wholesome recipes for busy life. I stay in New Jersey with my husband and two sons.

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