Fried Modak Coconut stuffing filled in whole wheat flour dough, shaped into modak and deep fried This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 05 Apr 2021 in Recipes Course New Update Main Ingredients Stiff dough, Ghee Cuisine Indian,Maharashtrian Course Mithais Prep Time 11-15 minutes Cook time 11-15 minutes Serve 4 Taste Sweet Level of Cooking Moderate Others Veg Advertisment Ingredients list for Fried Modak Stiff dough made with 1/2 cup whole wheat flour + 1/2 cup refi 1 tablespoon Ghee 1 tablespoon Poppy seeds (khuskhus) scraped 1 1/2 cups Fresh cocontu scraped 10-12 strands Saffron 3/4 cup Sugar 1/4 teaspoon Green cardamom powder to deep-fry Oil Method Heat ghee in a non-stick pan, add poppy seeds and sauté for 30 seconds. Add coconut, saffron, mix well and sauté for 2 minutes. Add sugar, green cardamom powder, mix well and cook for 5-6 minutes on low heat or till sugar dissolves completely dissolves and the mixture becomes almost dry. Make sure the sugar doesn’t caramelize. Transfer in a bowl and allow to cool. Divide the dough into equal portions and roll into balls. Make dent in the centre of each ball. Place a portion of the stuffing in the dent, pleat the edges and gather them together to form a modak. Pinch to seal the edges at the top. Heat sufficient oil in a kadai. Gently slide in the modaks, a few at a time, and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper and allow to cool down to room temperature. Arrange on a serving platter and serve or store in an airtight container. Drain on absorbent paper and serve. #Ghee #Green cardamom powder #Oil #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article