- For outer cover:
- Maida – 1 cup (heaped)
- Ghee or Oil – 1 teaspoon
- Salt – one or two pinches
- For stuffing:
- Coconut gratings – 1 cup
- Jaggery powdered – 3/4 cup
- Cardamom powder – 1/2 teaspoon
- Oil for deep frying
- Sieve maida, add salt and one teaspoon of ghee or oil and mix it well. Add water little by little and make a dough (like Puri dough). Keep it covered for an hour.
- In a thick bottomed vessel put the jaggery powder and add 2 to 3 tablespoons of water and bring to boil. Remove from stove and strain it so that any mud or dust will be removed. Put back the strained jaggery water to the vessel and again allow to boil. When it starts boiling, add coconut gratings and mix well. Cook on medium flame till it become solid. Add cardamom powder and mix well. Cool it.
- Take a big gooseberry size dough and make a thin round puri. Place a tablespoon of the coconut mixture in the centre and gather all the corners together and press the top portion and make modak. Finish all the dough and stuffing like this.
- In a kadai heat oil. Put four to five modaks in the hot oil and fry on medium flame till it become slightly brown and remove.
- Note:This Fried Modak is usually prepared for “Ganapathy Homam” in South India. But in North India, it is very common to prepare this Modak as Prasad. This can be prepared with wheat flour also.
- For another version of Fried Modak Check here