How to make Sakhreche Talele Modak -

These modaks are deep-fried and therefore last a little longer than the traditional ukdiche modak

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Stuffing (स्टफिंग ), Fresh coconut (ताज़ा नारियल)

Cuisine : Maharashtrian

Course : Mithais


Sakhreche Talele Modak

Sakhreche Talele Modak Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 41-50 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Sakhreche Talele Modak Recipe

  • Stuffing

  • Fresh coconut scraped 2 cups

  • Sugar 1 cup

  • Ghee 1 tablespoon

  • Poppy seeds (khuskhus) 1 tablespoon

  • Charoli / chironji 1 tablespoon

  • Cashewnuts roughly chopped 1 tablespoon

  • Raisins 1 tablespoon

  • Green cardamom powder 1 teaspoon

  • Nutmeg powder 1 pinch

  • Dough

  • Refined flour 1 cup + for dusting

  • Semolina (rawa) 1/4 cup

  • Salt 1 pinch

  • Warm ghee 1 tablespoon

  • Milk 1/2 cup

  • Oil to deep fry

Method

Step 1

To make the stuffing, heat ghee in a non-stick pan, add poppy seeds and coconut, mix well and saute for 1 minute or till the coconut gets heated through. Add sugar, mix well and sauté on medium heat for 1-2 minutes or till sugar mixes well with the coconut.

Step 2

Add charoli, cashewnuts and raisins and mix well. Add green cardamom powder and nutmeg powder and mix well. Switch off the heat, transfer into a bowl and set aside to cool.

Step 3

To make the dough, take refined flour in a mixing bowl, add semolina, salt and warm ghee. Add milk, little by little and knead into stiff dough. Cover with a moist muslin cloth and set aside for 30 minutes.

Step 4

Divide the dough into large balls. Dust the worktop with some dry flour, place a dough ball on it and roll out into a thin and large disc. Cut into equal sized discs with a cookie cutter. Place a teaspoonful of stuffing in centre of each disc, pinch the edges into small pleats, bring them together and press to seal and shape into modaks.

Step 5

Use up the remaining dough and stuffing to make more modaks.

Step 6

Heat sufficient oil in a kadai, slide in the modaks, a few at a time, and deep-fry on medium heat for 5-6 minutes till they turn golden brown. Drain on absorbent paper.

Step 7

Arrange them on a serving plate and serve warm. Or cool them and store in an airtight container.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.