How To Make Fried Modak: A Crispy Ganesh Chaturthi Treat In 7 Easy Steps

Written by jheelum basu | September 16, 2026

Modak and Ganesh Chaturthi celebrations are often considered synonymous. Just like narkel naru and Lokkhi Pujo, or taaler bora and Janmashtami. While it is a household festive staple in Maharashtra during Ganpati celebrations, now almost the entire country enjoys the sweet little dumplings. It is best described as a steamed flower, or teardrop-shaped sweet dumpling featuring a smooth, soft, rice-flour-based outer shell stuffed with a sweet coconut-jaggery filling. While this defines the traditional steamed Ukadiche modak, fried modak is equally popular and delicious. If you are wondering how to make fried modak at home, this recipe is perfect for you. But before that, here’s a look into the difference between the steamed and fried variations.

Fried Modak Vs Steamed Modak For Ganesh Chaturthi

While steamed and fried modak have their own fan bases, both of them are festive favorites across many states. The main difference lies in their outer shell textures and cooking methods. While steamed modaks are all about a soft, delicate, rice-flour-based outer shell that is steamed in a steamer, fried modaks feature a crispy and sturdy refined flour-based outer shell, which is fried in hot oil or ghee.

Ingredients

• 1 cup freshly grated coconut
• ¾ cup grated jaggery
• 1 teaspoon ghee
• ¼ teaspoon cardamom powder
• 1 tablespoon each of finely chopped cashews and almonds
• 1 pinch nutmeg powder
• 1 cup rice flour
• 1 cup water
• 1 teaspoon ghee
• ¼ teaspoon salt
• Oil or ghee for deep-frying

Step-By-Step Guide

1. To prepare the sweet modak filling, start by heating ghee in a heavy-bottomed pan and dry roasting the grated fresh coconut.
2. Next, add the jaggery and keep stirring until it melts and blends perfectly with the coconut.
3. For some added flavor and crunch, mix in cardamom powder, nutmeg, and chopped dry fruits, and cook the mixture well.
4. To prepare the dough for the outer shell, heat some ghee in a saucepan and boil some water with a pinch of salt.
5. Next, slowly add the rice flour to the boiling water.
6. Keep stirring the mixture continuously to prevent lumping.
7. Knead the dough well until it becomes smooth, soft, and elastic.
8. Keep it covered with a damp cloth so it doesn't dry out.
9. Divide the dough into small portions and, with greased palms, gently shape them like small cups.
10. Add a spoonful of the coconut filling in the center and bring the edges of the outer shell together at the top.
11. Pinch them and pleat them around the filling to form the shape of the modak.
12. To fry the modaks, heat oil or ghee in a kadai over medium heat to ensure even cooking.
13. Fry 3 to 4 modaks at a time.
14. After a few minutes, gently turn them with a slotted spoon and fry the other side until golden-brown.
15. Once done, remove the modaks with a slotted spoon, drain the excess oil on paper towels, and let them cool for 5 minutes before serving.

Conclusion:

Nothing brings more joy to the festive vibe than some crispy fried modaks made at home. This Ganesh Chaturthi, try this fried modak recipe at home to add more to the festive fun.