Ganesh Chaturthi Special Fried Modak Recipe

Last Updated on May 3, 2023 by Santosh Allada

Ganesh Chaturthi Special Fried Modak Recipe is one of the variations of modak. Fried Modaks are sweet dumplings that have a crispy crust and a sweet stuffing of coconut, jaggery, green cardamom, and a few nuts.

|| Wish you all a Happy Ganesh Chaturthi ||

In India, Ganesh Chaturthi is one of the most widely celebrated festivals. The best place to experience the celebrations of this particular festival is Mumbai, each and every street comes alive during these festival celebrations.

Being brought up in Mumbai, I’ve many childhood memories associated with the Ganesh Chaturthi festival. I got the chance to experience this festival’s celebrations with great fervor and grandeur which lasts for 10 to 11 (Gauri Ganpati) days.

In South India, this festival is referred to as Vinayaka Chaturthi. At home, it is one of our favorite festivals, especially for Modaks.

What is Fried Modak?

Modak is a popular Maharashtrian dumpling-shaped sweet that is either steamed or deep fried. It is made during Ganesh Chaturthi Festival and is offered to the Lord Ganesha as “bhog“. These dumpling-shaped sweets are God Ganesha’s favorite food to eat.

Mythological stories say that modaks were prepared to keep Ganesha’s hunger satiated. It is also a reason he is known as ‘Modakpriya‘, which translates to one who likes modak.

There are many variations of modak but the traditional and authentic modak has two types;

Ukadiche Modak – These are also known as steamed modak. This variety is steamed consisting of a thin covering made of rice flour enveloping a delicious stuffing made of coconut, jaggery, cardamom, and dry fruits.

Fried Modak – The stuffing in the variety is the same. As the name implies, it is a deep-fried variation of the much popular steamed modak in which the outer covering is made with whole wheat flour or refined wheat flour (maida). In Maharashtra, fried modak are called “Talniche (means fried) Modak“

In the Southern states of India, modak has different names like modakam or kudumu in Telugu, modaka or kadubu in Kannada, and kozhukkattai or modagam in Tamil.

Over the years, modaks have evolved a lot. New and modern versions have a plethora of modaks like mawa modak, chocolate modak, boondi/motichoor modak, etc to relish.

About Fried Modak recipe

Fried Modak recipe is comparatively simpler and easier to make than the traditional steamed modak, particularly in shape.

I have struggled to make fried modaks. After making them a couple of times and improvising each time, I got to know the tips to make perfect fried modaks that have an extra crispy outer covering and delicious stuffing inside.

For crispy modaks, the outer covering is made from whole wheat flour or all-purpose flour, or a mix of both.

Modaks made with just whole wheat flour will have a bit dense outer covering. My fried modak recipe features a mix of whole wheat flour and all-purpose flour for a lighter texture. To make the outer covering crispier, I also add a little semolina.

Fried Modak recipe may look intimidating but this full-proof recipe will guarantee that the stuffing is perfectly sealed with a crunchy crust.

If you are making these fried modaks for the first time, I strongly recommend reading the tips mentioned below before you start to make them.

Reasons to make

Extremely scrumptious

Easier to make.

Bursting with flavors of coconut, jaggery, and cardamom.

Crunchy outer covering and sweet, chewy coconut stuffing inside.

Not just restricted to festivals can make it anytime.

Pro Tips

To make perfect modaks at home, there are a few tips you need to follow before you start making them.

Do not skip adding fat (oil or ghee) to the flour. It is very important for a flaky and crunchy crust. The outer covering can get hard if the flour to fat (oil or ghee) ratio is not right.

The texture of the dough is very important. It should be firm and soft unlike roti or chapati dough. If the dough is soft, the outer covering will be soft and not crispy.

Proportion of water: modak crust dough has to be kneaded to a tight and soft dough. So, add less water while kneading. I used 1/4 th cup of water, but the quantity of water can vary depending on the quality of the flour.

Rest the dough to relax the gluten. It is a crucial step to soften the dough and will help you roll the dough easily.

Rolling the modak crust: roll the dough ball a bit thick. It will ensure that the stuffing does not come out.

Pleat the modaks: it is important to pleat the modaks correctly so that the stuffing does not come out during the frying process. Even if there is the smallest gap in the pleating, while frying the stuffing will spill into the oil.

Perfecting this technique will take practice and patience.

Frying the modaks: before dropping the modaks, the oil has to be barely hot and after adding the modaks to the oil, reduce the flame to low. If the flame is high, there will be a lot of blisters (air pockets) on the surface and the outer covering will not cook properly.

Do not overcrowd the pan while frying. Fry the modaks in batches. I usually fry 4 in a batch. Before frying every batch, increase the flame and ensure that the oil is warm.

If you are using desiccated or dry coconut, add 2-3 tbsp of milk or water to moisten the filling.

Ingredients

For the stuffing: Coconut (fresh, frozen, or desiccated), jaggery, ghee, green cardamom, and nuts of choice.

I’ve used fresh coconut in this recipe, as it tastes better than dry and desiccated. Thaw frozen coconut before using it.

For the covering: Oil or ghee, whole wheat flour, refined wheat flour, semolina, salt, and water.

For deep-frying: Oil or ghee

How to make Fried Modaks

Instructions to make the dough

In a large bowl, add 1/2 cup wheat flour, 1/2 cup all-purpose flour, 1/2 tsp salt, and 2 tbsp semolina (fine). Mix everything well.

Simultaneously heat 2 tbsp ghee/oil in a big spoon or a small pan until lightly hot. Pour it over the flour mixture.

Let the ghee cool a bit down, with your fingers rub the ghee/oil in the flour properly to get a crumbled mass.

Flour test: press the flour mixture in between your palm, it should clump together/form a shape and not fall apart. If the flour does not form a shape, add more ghee/oil and mix again.

Add water little by little at a point knead the crumble into a stiff and soft dough.

Cover the dough and allow it to rest for 15 minutes. Meanwhile, make the stuffing.

Instructions to make the coconut filling

Take chopped coconut in a grinder or blender jar and grind to a coarse mixture without adding water.

Heat a thick bottom pan or kadhai over medium flame. Add 1 tbsp ghee and let it melt.

Add coconut mixture and saute on low or medium heat stirring at regular intervals. It is basically to remove the raw flavor of coconut.

Do not let the coconut change color.

Add 3/4 th cup of jaggery and keep sauteing until the jaggery melts completely.

Press the jaggery pieces with the help of the back of the spoon.

The texture of the stuffing has to be soft with some moistness in it. Note: If the stuffing is dry, add 1-2 tbsp of water or milk.

Add the nuts of your choice. I’ve added chopped cashews, almonds, and raisins.

Finally, add the crushed (or powder) green cardamom and give a good mix.

Transfer the stuffing to a plate and allow it to cool.

Assemble and Shape

Once the dough has rested, knead it again for 10-20 seconds until it is slightly smooth. Divide in into equal portions depending on the size of modak you desire. Keep the dough balls covered with a damp cloth to prevent them from drying.

Take a dough ball and roll it between your palms to form a smooth dough. Lightly dust the rolling board with dry flour. Place the dough ball on the dusted board and roll gently to make a medium-thick circle of about 3-4 inches in diameter. Tip: if you are a beginner, use a cookie cutter or sharp lid of a round tin to cut out a round shape.

Place a tablespoon of filling and place it in the center of the disk.

Now start pinching the edges of the dough with your finger and thumb as shown in the pic. Pleat with as many folds as you can. Now gently gather together all the pleats and pinch at the center to seal the modak. You can discard the excess dough.

If you find difficulty in doing so, I’ve shown one more pleating method. Gently gather the edges of the disk to the middle in pleats and seal the modak.

Likewise, make a batch of modaks and then deep fry.

Frying the modaks

Heat oil in pan or kadhai over medium flame.

When the oil is hot, add a batch of modaks to the oil and reduce the flame to low.

Turn them gently a few times and fry on all sides until the crust becomes golden a crispy.

Once done, remove the fried modak with a slotted spoon. Hold the spoon for a few seconds so that the excess oil gets drained in the pan.

Follow the same process to fry the remaining batches.

Place the fried modaks on a plate.

Offer them to Lord Ganesha during the puja. You can also serve them as a sweet snack after a meal.

Serving Suggestions

Serve fried modaks at room temperature. You can serve them along with the meal, dessert after a meal, or snack.

Storage Suggestions

These fried modaks stay crisp at room temperature for 1-2 days. In the refrigerator, you can store them for 5-7 days.

The coconut stuffing can be made a day or two before and stored in the refrigerator in an airtight container.

Variations

In the coconut stuffing, you can add ingredients like poppy seeds, or sesame seeds. Slightly roast them before adding the coconut.

Add a pinch of nutmeg (grate through a fine grater) for aroma and flavor.

More Festive Dessert Recipes

Sooji Halwa/Sheera

Vermicelli Kheer

Paramannam

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