India
Fried Modak Recipe
Prep Time | 30 minutes |
Cook Time | 40 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
For Modak Covering:
- 2-3 cups Oil for deep frying
- 1/4 cup whole wheat flour
- 1/2 cup Refined flour (maida)
- 1/4 cup semolina (sooji / rava)
- 1/4 cup Rice flour
- 1/2 cup milk or as required
- 1.5 tbsp warm clarified butter (ghee) or oil
- Salt as per taste
For Modak Stuffing:
- 1.5 tbsp clarified butter (ghee) or oil
- 1.5 tsp white sesame seed
- 1.5 tsp Poppy seed
- 1 cup Fresh grated coconut
- 1/2 cup powdered Or grated jaggery
- 1 tbsp Oil
- 1 tsp cardamom powder
- 1 tsp nutmeg powder
Ingredients
For Modak Covering:
For Modak Stuffing:
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Instructions
- For the filling, roast scraped coconut and semolina in ghee on low heat. Chop cashewnuts. Cook sugar with one cup of water to make a one string consistency syrup. Add semolina, coconut, cardamom powder, cashewnuts and sesame seeds.
- Stir well and cook for five minutes. Remove from heat and let it cool. Sieve flour and semolina together with a pinch of salt. Rub in ghee and knead into a stiff dough using a little milk. Keep covered with a damp cloth. After two hours, knead the dough well.
- Make lemon size balls and once again cover with damp cloth for fifteen minutes. Roll the balls into small puris of one and a half inch diameter. Place some filling in the center and dampen the edges a little.
- Form eight to ten pleats with fingers, gather them together to form a bundle and seal the edges at the top. Heat sufficient oil in a kadai deep-fry these modaks on low heat till golden brown.
- Drain onto an absorbent paper and store in airtight containers when completely cooled.
Recipe Notes
Serve hot!