Fried Modak Recipe

Steps to make Fried Modaks:
• Sieve the flour with salt and add warm oil to the sieved flour.

• Add water and knead to a smooth dough.
• Once the dough is kneaded, keep it covered for 20-30 minutes
• Take fresh or desiccated coconut, jaggery, roasted sesame seeds, cardamom & nutmeg powder in a kadai or pan.
• Mix them all.
• Add water.
• Cook the whole mixture on a low or medium flame.
• Stir for some 8-10 minutes till the jaggery melts, the water dries up and mixture is cooked & dry. keep the mixture aside to cool.
• Take a small sized ball of the
• With a rolling pin gently make a thin round dusting the surface or the dough ball with some dry flour.
• Take the rolled dough circle on your palm add the some spoonfuls of the filling in the center of the thin round.
• This is an optional step – with a brush or with your finger tip, apply water on the circular edge. keep a small bowl of water on your work surface.
• Now start pinching the edges one by one. this comes from practice. so the more you make modaks, the more efficient you will be 🙂
• Bring all the pinched ends together and taper the center.
• Make all modaks this way and keep aside. cover with a cloth so that the dough does not dry out.
• Heat oil and deep fry or shallow fry the modaks on medium temperature.
• Drain the modaks on kitchen paper napkins. makes about 10-12 modaks.
Prep time
1 hour

Cook time
10 mins

Total time
1 hour 10 mins
Modak - A traditional maharashtrian steamed sweet dish offered to lord ganesha on the occasion of ganesh chaturthi festival.

Recipe type: Desserts
Cuisine: Maharashtrian, Indian
Serves: 12-15
For the outer modak covering:
• 1 and half cup rice flour

• 1 tsp oil

• 1.5 to 2 cups water

• a pinch of salt
For the inner sweet filling:
•2 and half cups grated fresh coconut

• 2 cups crumbled jaggery or 2 and half cups jaggery……. if you like a more sweeter taste

• 1 tsp cardamom powder or crushed 4 cardamoms

Making the sweet filling:
• Put the 250 ml water to boil and add the 250 gms of Sugar to the boiling water and keep stirring to bring to a three thread consistency.

• Let the mixure cool and next take the 500 gms Kaju finely powdered in the Mixer Grinder and add it to the cooled mixture.

• Knead thoroughly and make a into a fine dough. Use this dough to fill in the Modak Moulds, allow to cool and serve fresh on banana leaf!

• It is optional to use the Chandika Varak on the Modaks.grate the coconut. The modaks are ready to be offered to Lord Ganesha.
Making the outer cover of the Modak:
• In a pan or dekchi add the water, oil and salt.

• Keep this pan on the flame and let the contents heat up till the mixture comes to a rolling boil.

• Remove the pan from the fire and add the rice flour to it. Add small portions of rice flour.

• Keep on mixing as you want the mixture to be free from lumps and smooth. If the mixture becomes dry, add little water. If it gets a thin consistency, add a little rice flour. Consistency is very important here as you do not want the dough to break when making the modaks.

• Mix all the rice flour and keep on mixing with a wooden spoon or spatula. Now keep this pan with the rice flour on low flame and keep on stirring till the rice mixture becomes thick and one solid mass.

• Cover the mixture for 5-6 minutes.

• When the mixture is slightly hot or warm, then knead the mixture.

• You can apply some oil on your palms while kneading the rice flour dough.

• Apply some water or oil on your palm.Take a small portion of the rice dough and make a smooth ball out of it with your hands. Keep this rice flour dough ball on your palm.

• Now flatten this dough ball in your palm with the fingers of the other hand. Make a small puri of it on your palm.

• Keep a small portion of the jaggery-coconut mixture on the center of this puri.

• Bring together all the edges together and close the top.

• Remove the extra portion of the dough from the top.

• Shape and taper the top of the modak with your fingers.

• Make all the modaks this way.

Steam the modaks for 7-10 mins on a low to medium flame in a pressure cooker without the whistle. You can also steam in a steamer.

• Some modaks may crack whilst steaming as was the case with me, buts its alright. You can forgive yourself if you are making this first time.

• The modaks are ready to be offered to Lord Ganesha.
Nutrition Information
• Serving size: 4

If you need any additional information, please don't hesitate to write to me at