This Modak is commonly prepared in South India for Ganapathy Homam, while it is also quite popular in North India as a Prasad. It can be made with wheat flour.
You can try this variation of the fried modak also.
Fried Modak | Poricha Kozhukattai
Difficulty: MediumThis is a sweet dish also known as Poricha Kozhukattai is made with maida, coconut and rice flour. Check
Fried Modak
Course: SweetsCuisine: Indian, TamilDifficulty: EasyServings
15
servingsPrep time
1
hourCooking time
30
minutesThis Modak is commonly prepared in South India for Ganapathy Homam, while it is also quite popular in North India as a Prasad. It can be made with wheat flour.
Ingredients
- For the Shell:
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
Directions
- Sieve the maida, add salt and one teaspoon of ghee or oil and mix it together well. Gradually add water and knead the dough until it is the same consistency as that of puri dough. Cover the dough and let it sit for an hour.
- Preparing the stuffing
- In a skillet, add the jaggery powder and two to three tablespoons of water. Bring it to a boil, then strain it to remove any mud or dust. Place the strained jaggery water back in the vessel and allow it to boil again.
- Once boiling, add in the coconut gratings and mix well. Cook on a medium flame until it becomes solid.
- Add cardamom powder and mix. Allow the mixture to cool.
- Preparing the modak
- Take a piece of dough the size of a gooseberry and roll it out into a thin round puri. Place a tablespoon of the coconut mixture in the centre, gather all the corners together and press the top portion to form a modak. Repeat this process until all the dough and stuffing is used up.
- Heat oil in a kadai and add four to five modaks at a time. Fry on a medium flame until it turns slightly brown, then remove.
Notes
- This Modak is commonly prepared in South India for Ganapathy Homam, while it is also quite popular in North India as a Prasad. It can be made with wheat flour.
helo mam,
greetings…..
from yesterday itself i’m looking upon ur blog its too good and motivate me to cook different varieties…….. everything is having its uniqueness… simply superb mam…
going to try one by one and reply the outcome..
thank you mam.
Thank you Sugirtha Pradeep for your interest in my recipes.
hello mam,
today i prepared ven pongal with your guidance it turned out well mam.. thank you…
Thank you for your feed back.
Hi.. I got many kuzhambu recipes from ur site.. Today i prepared kaara kuzhambu.. Its very tasty.. I am going to prepare one by one to get applause from my mother in law.. Thank u so much..
Hi Noor Thaslim,
Thank you for visiting my blog and trying the recipes. Hope it will be of some help to you.
I tried t today! It’s v nice!!
Dear Ma’am, Thank you for all your innovative recipes. What is the shelf life for this fried modak?
Hi Gita,
If you make the outer shell thin, then it will stay good and crisp for 4 to 5 days. If it is slightly thick, it will stay good for few days, however, it will not be crisp.
Thank you ma’am. I will definately try the recipe.