How to make Fried Modak -

Crispy, tasty and delicious sweet, a must during Vinayaka Chaturthi.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Coconut (नारियल), Refined flour

Cuisine : Maharashtrian

Course : Mithais

Fried Modak

Fried Modak Recipe Card


Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

Prep Time : 3.30-4 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Fried Modak Recipe

  • Coconut

  • Refined flour scraped 1

  • Semolina (suji) 1 cup

  • Ghee 2 tablespoons

  • Sugar 2 cups

  • Green cardamom powder 1 teaspoon

  • Sesame seeds (til) 1/2 cup

  • Cashewnuts 1/2 cup


  • Refined flour (maida) 1 1/2 cups

  • Semolina (suji) 1 1/2 cups

  • Salt a pinch

  • Ghee 2

  • Milk as required

  • Oil to deep fry


Step 1

For the filling, roast scraped coconut and semolina in ghee on low heat. Chop cashewnuts. Cook sugar with one cup of water to make a one string consistency syrup. Add semolina, coconut, cardamom powder, cashewnuts and sesame seeds.

Step 2

Stir well and cook for five minutes. Remove from heat and let it cool. Sieve flour and semolina together with a pinch of salt. Rub in ghee and knead into a stiff dough using a little milk. Keep covered with a damp cloth. After two hours, knead the dough well.

Step 3

Make lemon size balls and once again cover with damp cloth for fifteen minutes. Roll the balls into small puris of one and a half inch diameter. Place some filling in the center and dampen the edges a little.

Step 4

Form eight to ten pleats with fingers, gather them together to form a bundle and seal the edges at the top. Heat sufficient oil in a kadai deep-fry these modaks on low heat till golden brown.

Step 5

Drain onto an absorbent paper and store in airtight containers when completely cooled.

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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 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.