Fried modak recipe

A Festive Treat: Discover the Secrets of the Perfect Fried Modak Recipe by

fried Modak Recipe

If you like this type of Modak then we can make many types of Modak Recipe one of them is Fried Modak recipe when Ganesh Chaturthi comes we make fried modak recipe fried modak is a popular type of modak it is sweetened with wheat flour, jaggery ,or( sugar), sesame, coconut, cardamom powder, Can make beautiful tasty fried modak recipe

 is made with less quantity of Steamed modak or Coconut modak Ukadiche modak keeps good for about three(3) to four(4) days so some people prefer to make it is a great recipe for Ganesh chaturthi festival it can be kept for few days it is very easy to make.

About Fried Modak Recipe

Modak is Lord Ganesha’s favorite food There are many other types of Modak (1) Pickled Modak (2) Fried Modaks(3)  Coconut Modaks recipe (4) Sugar Modaks recipe (5) Jaggery Modaks recipe ( 6)Sweet Modaks recipe There are many others Fried Modaks recipe are relatively quick and easy to make My favorite is the traditional and home made Modaks recipe is

Fried Modak Recipe ingredients:

for stuffing

  1. 1 cup coconut grated
  2. 1 cup Jaggery
  3. 1/2 teaspoon green cardamon seeds powder

For outer covering

  1. 1/2 cup all purpose flour
  2. 1/3 cap rava
  3. A pinch Salt
  4. 3 Tablespoon Milk
  5. 1 Tablespoon oil
  6. Oil For Frying

Make Dough

1 ) Take one cup of wheat flour in a bowl add hot oil or ghee to it mix it well with wheat flour knead it  with hand for three to four minutes to mix it well I have used homemade wheat flour you can use wheat flour or maida both mixes can be made by people

2) Add water and little salt as required. Mix the dough. It should not be too sticky or moist as it will absorb more oil.

3) Keep the dough covered for ten(10) minutes and do not over mix.

Make Stuffing

4)After a while make the stuffing mix coconut cardamom powder and jaggery together as it is desiccated coconut use two spoons of water add two to three spoons of water to the jaggery and melt the jaggery then add coconut and cook on low heat until thick.

5 ) If the mixture thickens you can add chopped nuts.

6) Cool the mixture and divide the wheat dough balls into 12 to 13 equal parts and roll them with something.

How To Make Fried Modak Recipe

7) Divide the wheat flour and cover it.

8 ) Roll each ball.

9) Roll thin chapatis that are not too thick, otherwise the modaks will not be crispy.

10 ) Roll it into a wavy shape.

11 ) Make plates on one side and put them together.

12 ) Pinch it together and shape it.

13) A total of twelve (12)  to thirteen  (13) medium sized modaks will be made.

14) Heat oil in a pan, reduce the heat once the oil is hot.

15 ) Drop the modka in oil and fry until golden or crispy.

16) Once the modak is fried take it out in a plate.

17 ) You can eat it hot or cold, and since it is fried, it stays good for three (3)  to four (4)  days.

Serving (fried modak recipe)

Prep timeCook TimeTotal Time
25 min25 min50 min

Nutrition

1 ) serving :- 19

2 ) calories :- 188 kcal

3 ) Protein : – 1.8g

4 ) Fat :- 13g

5 ) Carbohydrates :- 16.7 g

6 ) Cholesterol :- 1 mg

7 ) Fiber :- 1.2 g

8 ) Suger :- 7.8 g

9 ) Potassium :- 63mg

(nutrition information is rough estimate for 1 serving)

FAQ:-

  1. what is original modak made of?
    • The original modak is pically made of rice flour dough filled with a sweet mixture of grated coconut and jaggery .
  2. what are the 12 types of modak?
    • The 12 types of modak include Ukadiche Modak, Fried Modak, Mawa Modak, Chocolate Modak, Kesari Modak, Coconut Jaggery Modak, Dry Fruit Modak, Til Modak, Mava-Khoya Modak, Banana Modak, Rava , Modak, and Modak Ladoo.
  3. How to make modak with dry coconut?
    • In a pan, dry roast grated dry coconut until it turns slightly golden and releases a fragrant aroma.
    • Add powdered jaggery (unrefined sugar) to the roasted coconut and mix well.
    • Cook the mixture on low heat until the jaggery melts and blends with the coconut.
    • Add cardamom powder and mix it thoroughly.
    • Allow the mixture to cool down slightly.
    • Take small portions of the mixture and shape them into small balls or modak shapes using your hands or a modak mold.
    • Repeat the process with the remaining mixture.
    • Your dry coconut modak is ready to be served.
  4. Which modak is best?
    • The best modak can vary depending on personal preferences. However, the traditional Ukadiche Modak, made with rice flour dough and a sweet coconut jaggery filling, is widely considered a classic and beloved choice. Its delicate texture, aromatic flavors, and authentic preparation method make it a popular favorite among modak enthusiasts.

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