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 KozhukattaiDifficulty: Medium
This is a sweet dish also known as Poricha Kozhukattai is made with maida, coconut and rice flour. Check
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.
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?
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.