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Fried Modak Recipe: How To Make Karnataka-style Modaka

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Fried modak or modaka is a traditional Indian sweet that is offered to Lord Ganesha on Ganesh Chathurthi. Modak is said to be Lord Ganesha's favourite sweet. In Maharashtra, the fried modak is the main naivedyum that is offered to Lord Ganesha over the 10 days of Chathurthi.

Modak is also prepared by steaming them; however, the outer covering in that is made with rice flour. Here rava and maida are combined to make the outer covering and the filling inside is a rich coconut and sugar mix.

The modaka is offered to God and then distributed to all after prayers. This delicacy is quick and simple to make at home. So, continue reading the step-by-step procedure if you want to try this recipe at home. Also, watch the video recipe.

FRIED MODAK VIDEO RECIPE

FRIED MODAK RECIPE | HOW TO MAKE KARNATAKA-STYLE MODAKA | FRIED COCONUT MODAKA RECIPE
Fried Modak Recipe | How To Make Karnataka-style Modaka | Fried Coconut Modaka Recipe
Prep Time
20 Mins
Cook Time
15M
Total Time
35 Mins

Recipe By: Kavyashree S

Recipe Type: Sweets

Serves: 8 pieces

Ingredients
  • Sugar - 1 cup

    Cardamom - 1

    Dry grated coconut - 1 cup

    Raisins - 10-15

    Split cashew nuts - 10-15

    Sooji (fine rava) - 1 medium-sized bowl

    Maida - 2 tbsp

    Ghee - 4 tbsp

    Water - ¾th cup

    Oil for frying

Red Rice Kanda Poha
How to Prepare
  • 1. Add sugar into a mixer jar.

    2. Add the cardamom and grind it into a fine powder.

    3. Transfer the powdered sugar into a bowl to make the filling.

    4. Add the dry grated coconut to it and mix well.

    5. Further, add raisins and split cashew nuts.

    6. Mix again and keep it aside.

    7. Meanwhile, add sooji into a mixing bowl.

    8. Add maida and ghee and mix well.

    9. Add half a cup of water, little by little.

    10. Knead it into a soft dough for atleast 2 minutes.

    11. Take a portion of the dough and roll it into a peda between the palms.

    12. Roll it into a thin and big roti with the rolling pin.

    13. Using a katori, cut the roti into small rounds.

    14. Carefully, peel it from the rolling base.

    15. Add a spoonful of the filling on the centre of the dough.

    16. Apply water on all sides of the dough.

    17. Close the open ends upwards and twist it gently.

    18. Heat the oil in a pan for frying.

    19. Add the modaka one after the other and fry them.

    20. Flip them over and fry until they turn golden brown.

    21. Remove them from the oil and serve them warm.

Instructions
  • 1. You can use jaggery instead of sugar.
  • 2. You can increase the quantity of maida according to your preference. This means, the quantity of sooji can be reduced accordingly.
Nutritional Information
  • Serving Size - 1 piece
  • Calories - 186.5
  • Fat - 5.9 g
  • Protein - 2 g
  • Carbohydrates - 32.2 g
  • Sugar - 16.9 g
  • Fibre - 1.8 g

STEP BY STEP - HOW TO MAKE FRIED MODAK

1. Add sugar into a mixer jar.

2. Add the cardamom and grind it into a fine powder.

3. Transfer the powdered sugar into a bowl to make the filling.

4. Add the dry grated coconut to it and mix well.

5. Further, add raisins and split cashew nuts.

6. Mix again and keep it aside.

7. Meanwhile, add sooji into a mixing bowl.

8. Add maida and ghee and mix well.

9. Add half a cup of water, little by little.

10. Knead it into a soft dough for atleast 2 minutes.

11. Take a portion of the dough and roll it into a peda between the palms.

12. Roll it into a thin and big roti with the rolling pin.

13. Using a katori, cut the roti into small rounds.

14. Carefully, peel it from the rolling base.

15. Add a spoonful of the filling on the centre of the dough.

16. Apply water on all sides of the dough.

17. Close the open ends upwards and twist it gently.

18. Heat the oil in a pan for frying.

19. Add the modaka one after the other and fry them.

20. Flip them over and fry until they turn golden brown.

21. Remove them from the oil and serve them warm.

[ 3.5 of 5 - 87 Users]
Story first published: Wednesday, August 23, 2017, 16:04 [IST]
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