- 1 cup (100g) fresh grated coconut
- ½ cup jaggery/gud
- 1 cup (128g) whole wheat flour/atta
- ½ cup (65g) refined flour/maida
- 3 tablespoons clarified butter/ghee
- 1 teaspoon oil
- 5-6 almonds roughly chopped
- 5-6 cashews roughly chopped
- 2 tablespoons raisins
- ½ teaspoon cardamom/elachai powder
- 1 pinch salt
- oil for frying
- water for kneading the dough
Steps In Making Fried Modak
- In a nonstick pan over medium heat add a tablespoon of ghee and let it melt completely.
- Now add freshly grated coconut and while stirring it continuously cook for 2 minutes.
- Further, add grated or finely chopped jaggery and cook for 3-4 minutes or till the jaggery melts completely.
- To this add roughly chopped almonds, cashews, raisins, and cardamom powder and cook till all the liquid is absorbed and the mixture becomes dry. Once done let it cool down.
- In a large bowl add whole wheat flour, refined flour, salt, and ghee. Mix till everything is well combined.
- Now add little water at a time and knead for 5-6 minutes and form a stiff dough.
- Add a teaspoon of oil or ghee and knead for 2 more minutes. Now cover the dough with a lid and let it rest for 10 minutes.
- Make a log and divide it into small parts. Make small balls, as we make for puris.
- Dust some wheat flour on the surface and with a rolling pin, roll them into round shapes. Make sure it’s evenly rolled from each side.
- Fill a tablespoon of coconut stuffing in the center. Now gently lift it from one side and fold them on top of each other, forming layers (as shown in the video and pictures below)
- Give a conical shape on the top of the modak and seal it tightly with your fingers. Similarly, make all the modaks.
- In a Kadai/pan over a medium flame add ghee/oil and once it heats, add a few modaks at a time and fry them for 7-8 minutes or until golden brown in color.
- Remove them on a tissue paper and serve them hot!
- If you don’t like maida then replace it with an equal amount of whole wheat flour.
- Instead of jaggery, sugar can also be used.
- You can use milk for kneading the dough.
- Make sure the stuffing doesn’t have any liquid and is dried completely, else the modaks might break while shaping them.
- Always fry modaks on medium flame else they won't cook properly from the inside.
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