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Fried Modak

Coconut stuffing filled in whole wheat flour dough, shaped into modak and deep fried This is a Sanjeev Kapoor exclusive recipe.

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Fried Modak
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
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Arrange on a serving platter and serve or store in an airtight container.
  6. Drain on absorbent paper and serve.
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