Beyond Ukadiche, Try This Easy Dairy Milk Stuffed Fried Modak Recipe Recipe

Directions

In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt. Gradually add water and knead into a smooth, pliable dough.

Cover the dough with a damp cloth and let it rest for 15 to 20 minutes.

Heat a heavy-bottomed kadai over medium heat. Add the grated coconut and jaggery powder, stirring continuously until the jaggery melts and blends into the coconut.

Add the Cadbury Bournville chocolate and mixed dry fruits into the warm coconut-jaggery mixture.

Stir well until the chocolate melts completely and the mixture thickens. Then add chopped dry fruits & mix it again. Remove it from the heat and let it cool down completely.

Take the rested dough and divide it into equal portions. Roll out one large chapati, and use a small circular cookie cutter or the rim of a small bowl to cut out small, uniform round discs.

Place a small spoonful of the cooled coconut-chocolate filling in the center of each round disc.

Pleat the edges together upwards and pinch them at the top to give it a traditional modak shape, sealing it securely.

Heat oil or ghee in a kadai over medium heat. Gently drop the modaks in batches and fry them until they turn an even golden brown and crispy.

Remove them with a slotted spoon and drain on paper towels.

Arrange the fried modaks on a serving plate, garnish generously with a drizzle of melted Bournville chocolate, and serve warm.

• Store the modaks in a clean, dry, airtight container to keep them crisp and protect them from humidity.

• Keep the container in the refrigerator for up to 3 to 4 days if storing them longer, as the fresh coconut filling spoils quickly at room temperature.