Fried modak is a popular Indian sweet dish that is made during festivals, especially Ganesh Chaturthi. Modak is a dumpling-like sweet made with a filling of coconut, jaggery, and cardamom powder. Traditionally, modak is steamed, but fried modak is a variation where the modaks are deep-fried until they turn golden brown and crispy. They can be stored in an airtight container for a few days. Fried modak is a delicious and indulgent sweet dish that can be enjoyed during festivals or as a special treat.
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: Easy15
servings1
hour30
minutesDiscover the delicious and indulgent Indian sweet dish, fried modak. Learn how to make this crispy treat, perfect for festivals or special occasions.
Ingredients
- For the Shell:
Wheat flour – 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
- Put the wheat flour in a vessel, 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.
Recipe Video
Notes
- Instead of making small puri, you can make a thin big puri and using cutter, you can cut it into small round puris.
helo mam,
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going to try one by one and reply the outcome..
thank you mam.
Thank you Sugirtha Pradeep for your interest in my recipes.
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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.