Fried Modak, a delicious variation of the traditional Ukadiche Modak. The crispy, golden outer shell complements the sweet coconut-jaggery filling.

Ingredients:

For the Dough:

• 1 cup all-purpose flour (maida)
• 1 tablespoon ghee (clarified butter)
• Pinch of salt
• Water (as required to knead the dough)

For the Filling:

• 1 cup grated fresh coconut
• ¾ cup grated jaggery (adjust sweetness to your taste)
• ¼ teaspoon cardamom powder
• Pinch of nutmeg (optional)
• 1 tablespoon poppy seeds (optional)
• 1 tablespoon chopped nuts (like cashews, almonds) (optional)

For Frying:

• Oil or ghee for deep frying

Instructions:

Preparing the Filling:

1. In a pan, combine coconut and jaggery, cooking on low heat while stirring to melt the jaggery and combine it with the coconut.
2. Add cardamom powder, nutmeg, poppy seeds, and chopped nuts (if using).
3. Cook until the mixture thickens and becomes slightly dry, but still moist enough to hold. This should take about 7-10 minutes.
4. Let the filling cool down.

Making the Dough:

1. In a bowl, mix all-purpose flour, salt, and ghee.
2. Gradually add water, kneading to form a smooth and firm dough (avoid making it too soft).
3. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

Assembling the Modaks:

1. Divide the dough into small balls.
2. Roll each ball into a small disc (about 3-4 inches).
3. Place some of the coconut-jaggery mixture in the center.
4. Bring the edges together and pinch to seal the modak. Ensure it’s sealed properly to prevent leaks while frying.

Frying the Modaks:

1. Heat oil or ghee in a deep pan on medium heat.
2. Once hot, gently place the modaks in the oil and fry them, turning occasionally, until they turn golden and crispy.
3. Remove them and drain excess oil on paper towels.

Serve:

Fried Modaks can be enjoyed warm and crispy, perfect for festivals or as a sweet treat!

Enjoy your delicious Fried Modaks!