Modak Recipe: Simple Step-By-Step For Beginners Celebrating Ganesh Chaturthi

Fried modak is one of the many variations of modak. It is made using all-purpose flour or wheat flour, or with a combination of both. When you want a crunchy and wholesome prasad for Ganesh Chaturthi, then fried modak is the way to go. Unlike steamed modak or baked modak, fried modak tastes more scrumptious with its crunchy shell. It is also very easy to prepare with the basic steps, and you don’t need to worry about attention to detail. Just roll it, fill it, fry it, and serve it! This recipe for fried modak features a khoya filling loaded with dry fruits and nuts, so every bite of this modak becomes a wholesome retreat.

Try this recipe and make Ganesh Chaturthi celebrations sweet.

Ingredients:

For the Outer Shell:

• 1 cup wheat flour OR ½ cup wheat flour + ½ cup all-purpose flour2 tbsp ghee or oil
• A pinch of salt
• Water for kneading
• Oil for deep frying

For the Filling:

• 1 cup khoya
• ½ cup mixed dry fruits - cashews, almonds, pistachios, raisins – finely chopped
• 3 tbsp powdered sugar or more to taste
• ½ tsp cardamom powder
• A pinch of nutmeg
• 1 tsp ghee

Method:

Step 1: Prepare the Dough:

Mix flour in a bowl with a pinch of salt and 2 tablespoons of ghee or oil. For the flour, you can use whole wheat flour or take half wheat flour and half maida for a crispy texture and mild flavor. You can also make modak with all-purpose flour combined with some semolina for a crispier texture.

Rub the ghee in flour until it becomes like breadcrumbs. Add water slowly and knead to make a soft dough. Cover with a damp cloth to lock in moisture and keep it from drying. Set aside for 20to 30 minutes to let the dough hydrate.

Step 2: Make the Filling:

Heat ghee in a pan and add khoya. Saute on low heat until the khoya softens and becomes golden. This will take about 3 to 4 minutes. Once done, turn off the heat and stir in chopped dry fruits, powdered sugar, and cardamom powder while the khoya is still hot. Add nutmeg for a warm flavor. Let the mixture cool off completely before using as a filling, or it may burn your hands.

Step 3: Shape the Modaks:

Now it is time to make modak sheets. Divide the dough into small balls the size of lemons. Roll it in your hands and turn it into a sheet with your fingers. You can also use a rolling pin to make work easier.

Once the sheets are made, it is time to fill them. Place a spoonful of filling in the middle of the sheet, apply a little slurry (maida+water) to seal the edges of the sheet, then start bringing the edges together by making pleats. Now bring the pleats to the center and seal them like a potli. If pleating feels difficult, you can also use a modak mold to make a perfect shape.

Step 4: Fry the Modaks:

Heat oil in a deep frying pan. Firstly heat on high flame then lower the flame. Once the oil is adequately hot, gently put a few modaks and fry in small batches. Fry until the modak becomes golden brown and appears crispy from every angle. For even frying, flip the modaks with a spatula or a spoon. Once done, take out a paper towel to drain excess oil.

Step 5: Serve

Serve modak warm to experience the delightful crunch and creamy filling. Pair it up with some warm ghee for a rich flavor.

Tips for Beginners to make a perfect modak recipe on the first try:

1. Avoid overfilling the modak. This will make it harder for you to make pleats, and it may burst open while frying.
2. When not sealed properly, it may cause the filling to leak in the oil. Therefore, seal the edges with a slurry made of 1 tablespoon of maida and 2 tablespoons of water. Apply this slurry as a glue to stick the edges effortlessly.
3. Fry on medium heat for even cooking. Medium heat will make it easy for you to handle modak and make a crispy shell. When you increase the flame in hurriedness, it may burn the shell and keep the filling raw.
4. For instant festive preparation, make the filling a day before creating modak. In this way, you can ease up the work a little in the midst of chaotic festive preparations. Make sure to use the filling in 2 days before it goes bad.
5. Store modak in airtight containers. Since it is fried modak, it stays well for longer than steamed modak but make sure to eat it within 5 days or khoya filling will go bad.