Sakhreche Talele Modak

Ingredients list for Sakhreche Talele Modak

• Stuffing
• 2 cups Fresh coconut scraped
• 1 cup Sugar
• 1 tablespoon Ghee
• 1 tablespoon Poppy seeds (khuskhus)
• 1 tablespoon Charoli / chironji
• 1 tablespoon Cashewnuts roughly chopped
• 1 tablespoon Raisins
• 1 teaspoon Green cardamom powder
• 1 pinch Nutmeg powder
• Dough
• 1 cup + for dusting Refined flour
• 1/4 cup Semolina (rawa)
• 1 pinch Salt
• 1 tablespoon Warm ghee
• 1/2 cup Milk
• to deep fry Oil

Method

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.
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.
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.
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.
5. Use up the remaining dough and stuffing to make more modaks.
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.
7. Arrange them on a serving plate and serve warm. Or cool them and store in an airtight container.