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:
- In a pan, combine coconut and jaggery, cooking on low heat while stirring to melt the jaggery and combine it with the coconut.
- Add cardamom powder, nutmeg, poppy seeds, and chopped nuts (if using).
- Cook until the mixture thickens and becomes slightly dry, but still moist enough to hold. This should take about 7-10 minutes.
- Let the filling cool down.
Making the Dough:
- In a bowl, mix all-purpose flour, salt, and ghee.
- Gradually add water, kneading to form a smooth and firm dough (avoid making it too soft).
- Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Assembling the Modaks:
- Divide the dough into small balls.
- Roll each ball into a small disc (about 3-4 inches).
- Place some of the coconut-jaggery mixture in the center.
- Bring the edges together and pinch to seal the modak. Ensure it’s sealed properly to prevent leaks while frying.
Frying the Modaks:
- Heat oil or ghee in a deep pan on medium heat.
- Once hot, gently place the modaks in the oil and fry them, turning occasionally, until they turn golden and crispy.
- 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!
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