Fried modak recipe
Fried modak is made with wheat flour outer covering and coconut, jaggery filling. Deep fried in ghee or oil, it can keep good for few days too.
Servings: 10 modak
- ½ cup Wheat flour heaped
- Water as needed
- Salt as needed
In a pan, heat coconut, jaggery, cardamom with a tablespoon of water.
Cook over medium flame until the jaggery melts and again becomes thick.
It will start leaving the sides switch off and set aside for cooling.
For outer layer
Make a smooth dough out of flour, water and salt, in a mixing bowl.
Let the dough be stiff, not too loose. If you add more water, then outer layer won’t turn crisp.
Make big chapathis. Cut out smaller discs using a lid.
Repeat to finish the dough and arrange in a broad plate.
You can roll again the dough we cut out from the chapathi.
Shape fried modak
Make equal sides balls with the coconut pooranam we made in step 1.
Grease your hands with ghee every time. Keep one ball of stuffing in the middle of the small disc.
pleat it on the top and pinch to seal it. Repeat to finish all, in the same way.
Heat enough oil in kadai, once hot, put the flame to medium. Drop few modaks at a time.
Cook in medium or low flame until golden turning now and then to avoid browning at spots. Drain in paper towels.
- Make sure pooranam is not watery. If watery, it may lead to opening up while frying due too too much steam inside.
- If you mix the stufiing in high flame or for more time than needed, then it may turn hard or brittle.
- Make the dough stiff so that the covering turns crisp as you deep fry.
- To get a even cooked crispy modaks, cook in low flame for long time. At no point the ghee or oil should smoke while cooking.
- If you find more dough on the top while making modak shapes, pinch out little dough on the top after making the shape.
- Keep turning while the modak gets fried, otherwise it won’t get evenly golden.