Fried Modak-Talniche Modak
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Cook time: 
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Serves: 20-22
 
Ingredients
  • 1½ Cup=225 gms Whole Wheat Flour
  • 2 Cups=200 gms grated fresh Coconut
  • 1¾th Cup=180 gms grated Jaggery
  • 2 tbsp Poppy Seeds
  • 1 tbsp Sesame Seeds
  • 1 tsp Cardamom Powder
  • 2 tbsp Ghee
  • Pinch of Salt
  • Cooking Oil
  • Water as required
Instructions
  1. We will start with making the stuffing for Modaks. In a pan add 2 tbsp Ghee. Add grated Jaggery (Ensure you do not use Jaggery that is used for making Chikkis). Let it melt completely
  2. Jaggery has melted completely in 3-4 mins on low-medium heat. Ensure there are no lumps. Add grated fresh coconut and mix well. Keep heat on low-medium. Cooking stuffing on high heat will make it lose its moisture and juiciness and it will become tasteless and hard.
  3. Now add White Sesame seeds and Poppy Seeds and mix well. Stuffing has excess moisture. We will cook it on low-medium heat.
  4. On low heat, we have cooked for 2-3 mins. Its moisture has reduced. If you like you can add chopped Cashewnuts, Almonds and raisins. We will now add Cardamom Powder and mix well. Remove from heat and allow it to cool down completely.
  5. While the stuffing cools down, we will knead dough for Modak. For this we will heat 2 tbsp Cooking Oil for moyan. In a bowl, put wheat flour. Add pinch of Salt and mix it well. Now add hot oil. The Oil must be very hot and you should be able to see the bubbles forming on top. For perfect Moyan, Oil must be hot and it ensures that Modak crust become flaky after frying.
  6. Wash and clean your hands thoroughly before kneading dough. We have taken 1 Cup water. Add water in small quantities and knead. The consistency and texture of dough must be like Roti/Phulka dough. We have used ¾th Cup water for kneading
  7. Dough must not be too hard or too soft. If you knead hard dough, Modak outer cover may develop cracks. If dough is too soft then making Modak will be a difficult task. Apply some Oil. Cover and keep for 15 mins.
  8. After 15 mins, wheat dough and stuffing are ready for use. We also need some water and some oil for greasing. Take a small plate and apply some Cooking Oil.
  9. Take a small lemon sized portion and roll between palms to form a ball. You can also make a large sized Modak. Personally I prefer making small-sized Modaks, hence I have taken small size ball.
  10. Press the ball into flat disc and now we will make a small bowl. Press the edges with two thumbs and rotate the disc to form a bowl. Now add 1-2 tbsp stuffing in the bowl. Do not overstuff. Wet your thumb with water and press the stuffing inside. Using first two fingers, pinch along the sides from top to bottom. Repeat this throughout the bowl at some equal distance to make 5-6 petals.
  11. Now, we will seal the Modak. bringing the petals closer towards the center. Finally seal the top. We have made 11 Modaks. Now, let's start frying them
  12. Add enough Oil in the pan so that Modaks are dipped completely. This ensures our Modaks get evenly fried and cooked. When Oil becomes hot, reduce heat and fry on low heat. Put a small ball of dough in Oil to check if it is hot enough. Dough rises up immediately, hence it is sufficiently hot. If it takes time to come up, then you must wait for some time. Add Modak in the Pan
  13. I am frying 6 in one batch. Do not over crowd. After a min, change sides. Fry until it becomes golden brown from all sides. Keep stirring intermittently. After 3-4 mins of frying, remove Modaks from Pan
  14. Similarly, make remaining Modaks. In this measurements, we can make 21 Modaks.
  15. Offer these Modaks to Lord Ganesh
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/fried-modak-talniche-modak/