Fried Modak is a festive Indian sweet made with a delectable filling of coconut with aromatic saffron & cardamom wrapped in thin layer of dough. These bite-sized dumplings are then deep-fried to a crisp golden brown perfection.
I grew up in Maharashtra where these “Talniche Modak” are typically made on the auspicious occasion of Ganesh Chaturthi festival. Talniche simply means fried. Also known as Modaka or Modakam or Kozhukattai in South India, these sweet dumplings have heavenly stuffing made with coconut, sesame seeds or sweet lentils. Whatever stuffing you choose, these sweet Indian fried modaks will be wiped out in no time.
These fried modaks are a must-try in addition to the traditional steamed modaks or ukadiche modak.
Every bite of these fried modaks are packed with the perfect combination of sweetness, flavor and crunch, making it an easy and delightful festive offering.
Serving
Fried Modaks are served at room temperature making them a perfect make-ahead recipe. Serve them right along with the meal or as a dessert or snack!
Storing
These modaks stay crisp at room temperature for 1 to 2 days. You can also refrigerate them for up to a week.
18
servings45
minutes30
minutesIngredients
- For The Dough:
1 cup whole wheat flour,
½tsp salt,
1 pinch saffron, optional,
2 tbsp hot ghee,
⅓cup water, lukewarm
Oil or ghee for deep frying
- For The Filling:
1/4 cup dry coconut or kopra, grated,
1/4 cup sugar,
1 tbsp khus khus,
1 tbsp pistachios, finely chopped,
1 tbsp cashews, finely chopped,
1 tbsp almonds, finely chopped,
1 tbsp musk melon seeds,
1 tsp fennel seeds, slightly crushed,
1/4 tsp cardamom powder,
1/4 tsp nutmeg powder, optional,
Method
- To Make The Dough:
- In a mixing bowl, add the flour, saffron, salt, hot ghee and mix well. If you press the dough in hand it should form balls at this stage.
- Slowly, add a little bit of water at a time, make a firm yet pliable dough.
- For the wheat flour I use, ⅓ cup of water works well. You may need to adjust the water by 1 to 2 tablespoons, more or less.
- Keep the dough covered in a bowl and allow it to rest for 20 minutes.
- Knead the dough once again and make 18 equal sized balls.
To Make The Filing:- For the filling, heat a tbsp of ghee and roast the ingredients excep the sugar on low flame.
- Once the nuts start releasing a nice aroma, turn off the flame and set it aside.
- Once lukewarm, add the sugar, cardomon powder and nutmeg powder and mix well.
- Set it aside to cool completely.
- To Make The Modaks:
- Take small portion of the rice dough and roll it into a disc. The size of the disc depends on how small or big you want the modak to be.
- If using modak mould, make the size of the discs to fit into the mould.
- Place a small amount of the coconut mixture into the center of this disc.
- Wrap the modak by bringing all the sides together in the center to form a pointy top.
- Heat oil in a small frying pan.
- Carefully add 2 to 3 modaks at a time to the hot oil and fry them for 3 to 4 minutes, turning them in the oil so all the sides get fried evenly.
- Take the modak out and place them on a paper towel lined dish so that the excess oil gets absorbed.
- Fry the remaining modak.
Notes
- Make sure the outer dough is firm yet pliable for crispy modak
- Seal the edges firmly so the modak does not open when frying. You can apply water to the outer edges of the rolled dough so the pleats stick together well on the top.
- When frying turn the modak making sure all the sides cook evenly
- If the modak open up during frying, carefully strain the oil and discard any filling that may have spilled and then continue to fry again. Remember to seal the tops of the raw modak firmly to make sure they are sealed well before frying.
