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Ganesh Chaturthi 2020: Prepare Fried Modak With These Easy Steps
Ganesh Chaturthi is a 10-day festival celebrated by the people belonging to the Hind Community. It is observed every year in the Hindu month of Bhadrapada. This year the festival is being celebrated from 22 August 2020. During this festival, people observe fasts and pray to Lord Ganesha. They offer Him various things and seek His blessings.
In Hindu Mythology, it is believed that Lord Ganesha is fond of Modak. When it comes to Modak, people usually prepare it in two different ways. One is Ukadiche Modak which is basically steamed rice dumplings while the other one is the fried Modak. People are equally fond of both kinds of Modak and love to offer them to Lord Ganesha. Those who don't know about fried Modak can scroll down the article to go through the recipe.
Also read: Happy Ganesh Chaturthi 2020: Prepare Ukadiche Modak With This Recipe
Recipe By: Boldsky
Recipe Type: Dessert
Serves: 10 people
-
Ingredients
For Outer Covering
- 2 cups of all-purpose flour
- 1 cup of semolina
- 1 cup of milk
- 4 tablespoon oil
- ½ tablespoon salt
For Filling
- 2 cups of grated coconut
- 1 cup jaggery
- 1 tablespoon ghee
- ½ tablespoon cardamom
-
Filling Preparation
Modak Cover Preparation
For Frying The Modak
- Always seal the edges properly. You can use water to seal the edges else the fillings may come out while frying.
- People - 10 Peoples
- Calories - 189 kcal
- Fats - 9.5 g
- Proteins - 3.5 g
- Carbs - 20.6 g
- Fibre - 2.8 g
Filling Preparation
1.
Take
a
pan
and
heat
1
tablespoon
ghee
in
it.
2.
Add
the
grated
coconut
and
fry
it
till
the
coconut
turns
out
to
be
a
bit
golden
and
aromatic.
3.
Now
add
1
cup
of
jaggery
into
the
coconut
and
fry
until
the
jaggery
melts.
4.
You
need
to
keep
the
gas
flame
medium
while
frying.
5.
Keep
frying
until
the
mixture
thickens.
Please
ensure
that
the
mixture
still
has
moisture.
6.
Now
add
cardamom
and
stir
it
nicely.
7.
Turn
off
the
gas
flame
and
keep
the
mixture
aside.
Modak Cover Preparation
1.
In
a
large
bowl
take
the
all-purpose
flour
and
add
semolina
and
salt
to
it.
Now
add
1
tablespoon
of
oil
and
rub
the
mixture
nicely.
The
mixture
should
be
rubbed
so
well
that
it
feels
out
to
be
like
breadcrumbs.
2.
Now
knead
the
mixture
by
adding
milk
into
the
mixture
in
small
quantities.
3.
While
you
are
kneading,
make
sure
that
the
dough
is
soft
and
stiff.
It
should
not
be
too
soft.
4.
After
kneading,
let
the
dough
rest
for
10
minutes
by
keeping
it
aside.
While
doing
so,
cover
the
dough
with
a
damp
cloth.
5.
After
10
minutes,
knead
the
dough
once
again
and
divide
it
into
10-12
equal
small
balls.
6.
Roll
each
ball
on
a
flat
surface
using
a
rolling
pin.
You
need
to
give
them
a
circular
shape
of
4-5
diameters.
7.
While
doing
so,
make
sure
that
the
edges
are
thin
while
you
keep
the
center
slightly
thick.
8.
Now
with
the
help
of
a
spoon,
place
some
fillings
in
the
center
of
the
circle
and
try
to
fold
the
edges
together.
9.
Bring
the
folds
together
and
seal
them
by
pinching
at
the
top.
Now
This
will
give
a
pointed
shape
to
your
Modak.
10. Repeat the process till you make all the Modak.
For Frying The Modak
1.
Heat
4-5
Tablespoons
of
oil
in
a
Kadai.
You
can
add
more
oil
as
per
your
need.
2.
Once
the
oil
gets
heated,
carefully
put
4-5
Modaks
into
it
and
fry
them
until
golden
brown.
3.
To
ensure
that
your
Modak
gets
fried
nicely,
you
need
to
turn
it
carefully.
4.
This
will
give
a
crispy
texture
to
your
Modak.
5.
Once
you
find
them
golden
or
light
brown,
carefully
take
them
out
on
a
kitchen
towel.
6.
Let
the
Modak
cool
down
before
offering
it
to
God.
Instructions
1.
If
you
want
your
Modak
to
be
crispy
and
well-cooked
then
always
ensure
that
the
oil
is
properly
heated
before
frying
the
Modak.
2.
After
you
have
put
the
Modak
into
the
hot
oil,
turn
the
gas
flame
to
medium.
3.
Fry
the
grated
coconut
and
jaggery
on
medium
flame.
This
way
the
jaggery
would
melt
properly
and
the
moisture
would
remain
in
the
mixture.
4.
Always
use
fine
semolina
for
preparing
fried
Modak.
This
way
the
outer
layer
will
be
crisp
and
thin.
5.
Always
seal
the
edges
properly.
You
can
use
water
to
seal
the
edges
else
the
fillings
may
come
out
while
frying.
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