Fried Modak, or Poricha Kozhukattai, is a crunchy, sweet festival treat. A crisp outer shell gives way to a soft pooranam that tastes like coconut burfi. The dough is simple, and the filling needs coconut, sugar, and cardamom. They fry up quickly and make a lovely snack for celebrations or lazy afternoons.
This is a sweet dish also known as Poricha Kozhukattai is made with maida, coconut and rice flour. Check here for a different Fried Modak recipe.
Fried Modak (Poricha Kozhukattai) is a crisp, golden, deep-fried dumpling with a sweet coconut filling. Start by making a thick sugar syrup with a splash of water, then stir in grated coconut until dry; finish with cardamom and broken cashews, cool, and crumble or pulse into a dry “pooranam” (coconut burfi-like filling). For the outer shell, boil water with ghee and a pinch of salt, stir in rice/maida flour to form a thick dough, then cover, cool slightly, and knead smooth. Shape lemon-sized dough into thin cups (or roll like small puris), fill with a spoon of pooranam, seal neatly, and keep the cover as thin as possible for maximum crunch. Fry a few at a time in moderately hot oil until lightly browned and crisp.
Fried Modak
Difficulty: EasyDiscover the delicious and indulgent Indian sweet dish, fried modak. Learn how to make this crispy treat, perfect for festivals or special occasions.
Poricha Kozhukattai Recipe
Fried Modak | Poricha Kozhukattai
This is a sweet dish also known as Poricha Kozhukattai is made with maida, coconut and rice flour. Check
5
servings10
minutes20
minutesIngredients
Rice flour – 1 cup
Maida – 1 tablespoon
Coconut gratings – 1/2 cup
Sugar – 1/2 cup
Cardamom Powder – two pinches
Ghee – 1/2 teaspoon
Cashew Nuts – Few
Salt – 1/4 teaspoon
Oil – for deep frying
Directions
- Add sugar and a tablespoon of water in a kadai and make a thick syrup.
- Add coconut gratings and stir well till it look dry.
- Add cardamom powder and cashew nuts (break it into small pieces and add). Mix well and transfer to a greased plate.
- When it is cooled down, you will be able to break it into small pieces. Or put it in a mixie and run it for two to three rounds under whipping mode. This is dry coconut pooranam (Taste like coconut burfi).
- Boil one to one and half cup of water along with a teaspoon of ghee and a pinch of salt. When the water starts boiling, reduce the heat and add the rice/maida flour and stir continuously till it become a thick dough. Switch off the stove and cover with a lid. After few minutes remove the lid and allow the dough to cool. When it is warm enough to handle, knead it well.
- Take out small lemon size dough and make a ball. Using your thumb slightly press the ball in the middle and hold with your fingers and make a thin cup. Or you can roll it like thin puri using rolling pin. Put one teaspoon Pooranam in the cup/puri and bring all the edges to the centre and press slightly. Finish all the dough and pooranam like above. Ensure the outer cover as thin as possible so that the kozhukattai will be crisp when fried.
- Heat oil in a kadai. Keep stove in moderate heat. Put 3 to 4 kozhukattai in the hot oil and fry till it slightly changes its colour and crisp.
pot stickers (Chinese) is steamed and fried looks very pretty. Of course the inside is meat very different.
Thank you Sue for the information on pot stickers.
love your website.
Thank you.
As usual SUPER recipe. After cooking is finished we can use 1″ paint brush dipped in coconut oil & coat over MOTHAK to look shiny and attractive for long time with different taste also. We have did it.