Ingredients

The following ingredients have 2 Servings
  • For the stuffing : Grated coconut – 1/2 cup
  • Jaggery – 1/4 cup
  • Cardamom powder – 1/4 teaspoon
  • For the cover : All purpose flour (maida – 1/2 cup)
  • Semolina (rava – 2 tablespoons)
  • Salt - a pinch
  • Milk – 4 tablespoons
  • Ghee/oil – 1 tablespoon
  • Oil for deep frying

Instruction

  • HOW TO MAKE OR PREPARE FRIED MODAK RECIPE_x000D_ _x000D_ In a mixing bowl add maida, rava and salt. Mix well. Add milk and knead to a smooth dough. Lastly add oil or ghee and knead again to a soft dough. Let the dough rest for 10-15 minutes.
  • For the filling, heat a pan on a low heat. Add grated coconut and jaggery and combine together. Keep stirring the mixture for 2-3 minutes on a low flame. The jaggery will start to melt and give a nice aroma. Cook till the mixture becomes slightly thick and leaves the sides of the pan. Add cardamom powder and mix well. Switch off the flame.
  • Make small balls of the dough. With the help of the flour roll them into small thin round discs. With the help of the spoon, place the filling in the center of the round disc.
  • Pinch the edges one by one of the cover. Get all the pinched ends or the pleats together and seal it at the centre.
  • Repeat the same for the remaining modaks and keep it ready._x000D_ _x000D_ Heat sufficient oil in a heavy bottomed pan. The oil should be medium hot. Check the oil before deep frying by adding a small piece of dough. If it comes up quickly then it is too hot. If the dough settles down, then the oil is not hot enough. The dough has to come up gradually. So adjust the temperature of oil accordingly.
  • Gently slide in the modaks and deep fry till golden brown and crispy from all the sides. Transfer the modaks to an absorbent paper to remove excess oil. Allow it to cool down completely before serving.
  • NOTES/TIPS_x000D_ _x000D_ Do not overcook the mixture as the jaggery will harden or get stiff and the stuffing will not be proper._x000D_ _x000D_ Fried modaks can be stored in an airtight container for upto 2 days.