What have I been doing for past two months? Couldn’t plan this recipe in line with festival? what was wrong? I am asking all these questions for myself. Because it’s already three days past Ganesha Chaturthi and I am posting fried modak recipe for you guys. But I take the time to console myself saying Lord Ganesha’s idol is still being worshiped for few more days. So this post is not totally out of time. What you say?
I was on vacation till the last day of August month and some how I couldn’t plan fried modak ahead of time. I love the idea of stuffing variety of mixtures and preparing cute little modak for Lord Ganesha. The nuts, coconut, khova, peanuts (remember peanut modak?) any such delicious thing can easily get in to modak as stuffing. So it’s a kind of cooking innovation.
In this fried modak, the outer skin is made out of wheat flour. And very little amount of maida flour is used to get the crispy-ness. Though I skipped the schedule of festival, you guys are always humble enough to support me right. Thank you and Wish you happy Ganesha Chaturthi.
Watch video :
Fried Modak | Talniche Modak | Wheat Modak Recipe
Ingredients
For Outer Covering
- 1/2 cup Wheat Flour
- 1/4 cup Maida flour
- 1/4 tsp Salt
- 2 tbsp Ghee
- Water as needed
For Stuffing
- 1/4 cup Jaggery
- 1 tbsp Water
- 1/2 cup Coconut
- 1/4 tsp Cardamom powder
- 1 tsp Poppy seeds
Instructions
- In a wide bowl add wheat flour, maida, salt and give a quick mix. Next add warm ghee. Crumble and mix it well.
- The flour holds shape now. Next adding water in steps, knead a stiff dough. Cover it with lid and let it rest for 15 minutes.
- While the dough is resting, heat a pan with jaggery and little water. Let the jaggery dissolve, then include grated coconut. Stirring continuously, cook in medium flame. When the mixture comes together, add cardamom powder and poppy seeds. The stuffing is ready now.
- Next, pinch a small lemon sized dough and roll it like small circle. Let it be slightly thick.
- Put a tbsp of stuffing at the center and bring the side together like small pleats (Refer video). Keep a batch of modak ready and then deep fry till golden brown.
- Fried modak is ready for offering to Lord Ganesha.
Notes
- Including ghee to the dough helps to turn modak crisp.
- While preparing stuffing, add water carefully and ensure it does't turn watery.
- Modak should be shaped and sealed properly otherwise stuffing will come out while deep frying.
