How to make Fried Modak -SK Khazana -
Crisp on the outside and soft and a little stick inside, these modaks are a delight to serve
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Ghee (घी), Fresh coconut (ताज़ा नारियल)
Cuisine : Maharashtrian
Course : Mithais
For more recipes related to Fried Modak -SK Khazana checkout Varo, Papaya Halwa. You can also find more Mithais recipes like Ragi Sesame Laddoo Sheer Kurma Sev Burfi Gur Papdi - SK Khazana
Fried Modak -SK Khazana Recipe Card
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 : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Fried Modak -SK Khazana Recipe
Ghee 2 tablespoons
Fresh coconut scraped 1 1/2 cups
Jaggery chopped 3/4 cup
Poppy seeds (khuskhus) 1 tablespoon
Green cardamom powder 1/4 teaspoon
Salt 2 pinches
Whole wheat flour 1/2 cup
Refined flour 1/2 cup
Oil to deep fry
Method
Step 1
Heat 1 tbsp ghee in a non-stick pan, add coconut, jaggery and cook till jaggery melts and the mixture is thick. Add poppy seeds, green cardamom powder and 1 pinch of salt and mix well. Transfer the mixture into a bowl and set aside to cool.
Step 2
To make the dough take whole wheat flour, refined flour, 1 pinch of salt and 1 tbsp ghee in a mixing bowl and mix well. Add sufficient water and knead to stiff dough. Set aside for 10-15 minutes.
Step 3
Divide the dough into equal portions. Flatten each portion slightly and roll out to thin roundels. Place a portion of the coconut mixture in centre of each roundels, pleat the edges and bring them together and pinch to give it a modak shape.
Step 4
Heat sufficient oil in a kadai, slide in the modaks, a few at a time, and deep fry on medium heat till golden brown. Drain on an absorbent paper.
Step 5
Arrange on a serving plate and serve or store in an airtight container.
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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.
