Fried Wheat Modak
A fried savoury sweet, filled in with the goodness of coconut filling.
With the Ganesh festivities in the air, Modak season arrives. This year, rather than ordering Modak from the shop, make your own with this easy to make recipe. This savoury sweet, completes the essence of Ganesh Chaturthi the sweetest way possible.
For the Modak’s outer crust
- 4 cups wheat flour
- 1 and a half cup water
- A pinch of salt
- Oil for frying
For the savoury filling
- Finely grated or shredded coconut
- Jaggery / sugar, as preferred
- Cardamom powder
- Dry fruits, as preferred (optional)
- Knead the wheat flour with water to make it into a dough.
- Dab the dough with oil, cover it with a cloth.
- Let the dough rest for 15 minutes.
- In a kadai, pour in 4 tbls of oil.
- Stir in the coconut along with jaggery.
- Fry the coconut and jaggery mixture, till the excess water dries up, enough to keep the filling moist.
- Add the cardamom powder and the dry fruits (if you use dry fruits, fry them a little before hand).
- Once the filling is ready, let it cool down, before you spoon it into the Modak.
Making the Modaks
- Make small balls from the wheat dough.
- Roll them out into thin flats, the size of puris.
- Spoon in the cooled filling.
- Close the puri, gathering it in folds towards the centre into a cone.
- Seal it.
- Get the oil going in a wok in medium flame.
- Slide in the Modaks into the hot oil, not more than two at a time.
- Stir frequently, lest they burn.
- Fry till golden brown.
- Once fried take the modaks out, onto absorbing papers.
- Serve hot, cooled or store them in air tight containers.