Fried Modak Recipe

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Published: May 25, 2023 · Last Modified: May 25, 2023 by Kanan Patel / 21 Comments

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Fried modak recipe for the Ganesh Chaturthi festival. The crispy, flaky and fried outer cover is stuffed with sweet coconut-jaggery filling. It is a simple prasad (bhog) that’s sure to impress Bappa!

Fried Modak Recipe - Spice Up The Curry (1)

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❤️ You'll Love This Fried Modak Recipe
🧾 Ingredient Notes
👩‍🍳 How To Make Fried Modak? (Pics)
💭 Expert Tips For Fried Modak Recipe
Recipe Card
Reviews

❤️ You'll Love This Fried Modak Recipe

This fried modak recipe a no-fail and beginner-friendly recipe.
I always want my modak to have beautiful looking pleats which I can never achieve in classic ukadiche modak (when shaped with hand). But it is very easy and manageable to make in this fried modak recipe, you’ll see below in step-by-step photos.
This fried modak prasad gets ready in under 1 hour. I know it is a little time consuming, but when it is made with love and devotion, I am sure Bappa will love this.

🧾 Ingredient Notes

So here is the pic of ingredients required to make fried modak recipe. You’ll need total 8 ingredients (3 for stuffing + 5 for outer covering). A very basic and simple list, but the end result is divine.

Fried Modak Recipe - Spice Up The Curry (2)

Coconut: It is best to use freshly grated coconut. But I never get here in the USA. So I always use frozen grated coconut which is very easily available in any Indian grocery store.
Jaggery: I have used desi gur which is semi-soft kind. You can use any type - powdered jaggery, grated jaggery block.
Semolina: It makes the outer layer super crispy.

👩‍🍳 How To Make Fried Modak? (Pics)

Making Stuffing:

1) Take jaggery, defrosted coconut and cardamom powder in a pan on medium heat.

2) Mix, stir and cook till the mixture thickens and most of the moisture evaporates. It took me around 4-5 minutes. This cooking time depends on the quantity you are making, plus how much moisture your coconut has. Once ready remove it to a plate and let it cool down.

Fried Modak Recipe - Spice Up The Curry (3)

Making Dough:

3) Take all purpose flour, semolina and salt in a bowl. Add oil. Mix by rubbing between your fingers and thumb. It should look like breadcrumbs.

4) Now add little mil at a time and start kneading the dough.

5) The dough should be smooth yet semi-stiff (not too soft). Cover it and let it rest for 10 minutes.

Fried Modak Recipe - Spice Up The Curry (4)

Shaping Modaks:

6) After 10 minutes, knead the dough once again; divide it into 10 equal portions. Roll each portion in a ball and flatten it out with your palms. Take one flattened disc on the rolling board and keep rest covered with the kitchen towel.

7) Roll it using a rolling pin into 4-inch diameter circle. Keep the edges a little thinner than the center part.

8) Put some stuffing in the center. Apply some water or milk to the edges with a pastry brush or with your fingertips.

9) Start pinching the edges as shown below with your finger and thumb. To make it perfect you need practice. More near you make the pleats more beautiful it looks.

10) Now bring all the pleats together in the center very carefully and pinch them together to seal it properly.

11) Do the same for all the modaks. When you are shaping the last modak, at that time heat oil in a pan on medium heat for deep frying or shallow frying.

Fried Modak Recipe - Spice Up The Curry (5)

Frying Modak:

12) Add into the hot oil. Fry in the oil till it becomes golden brown and crispy from all the sides.

13) Keep moving for even browning. I have shallow fried so I need to keep moving to make the brown from all the sides. But if you are deep frying then you might not need to move that much.

14) Then remove it to the paper towel-lined plate. Let it cool completely before offering to the god.

Fried Modak Recipe - Spice Up The Curry (6)

💭 Expert Tips For Fried Modak Recipe

Make sure to seal the edges well otherwise, the stuffing will come out while frying and then sticks to the fried modak surface (which doesn’t look good and ruin the entire oil).
Instead of all purpose flour, you can use whole wheat flour. If so, the outer layer will be slightly dense in texture because of the wheat flour.
Oil should be medium hot for frying. Check the oil by dropping a pinch of dough in the oil.
- If it comes on the top very immediately then the oil is too hot.
- If it takes too long to come on top then the oil is not enough hot.
- If it comes on top after a second or two, this is the right temperature to fry the modak.

Fried Modak Recipe - Spice Up The Curry (7)

Check Out More Modak Recipes

Rava modak
Chocolate modak
Mawa modak
Coconut modak
Malai modak

Recipe Card

Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

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4.67 from 12 votes

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Fried modak recipe for Ganesh Chaturthi festival. The crispy, flaky and fried outer cover is stuffed with sweet coconut-jaggery filling

Author: Kanan

Course: Dessert

Cuisine: Maharashtrian

Calories: 189kcal

Servings 10

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

US measuring cups are used (1 cup = 240 ml) See details

Ingredients

For Stuffing

▢ 1 cup Coconut grated (fresh or frozen)
▢ ½ cup Jaggery (Gur)
▢ ¼ teaspoon Green cardamom seeds powder

For Outer Covering

▢ ½ cup All purpose flour (Maida)
▢ ¼ cup Sooji (rava or semolina)
▢ a pinch Salt
▢ 1 tablespoon Oil
▢ 3-4 tablespoons Milk
▢ Oil for frying

Instructions

Making stuffing:
- Take jaggery, defrosted coconut and cardamom powder in a pan on medium heat.
- Mix, stir and cook till the mixture thickens and most of the moisture evaporates. It took me around 4-5 minutes.
- Once ready remove it to a plate and let it cool down.
Making dough:
- Take all purpose flour, semolina and salt in a bowl. Add oil and mix by rubbing between your fingers and thumb. It should look like breadcrumbs.
- Now add little mil at a time and start kneading the dough. The dough should be smooth yet semi-stiff (not too soft).
- Cover it and let it rest for 10 minutes.
Shaping modak:
- After resting time knead the dough once again; divide it into 10 equal portions. Roll each portion in a ball and flatten it out with your palms.
- Take one flattened disc on the rolling board and keep rest covered with the kitchen towel.
- Roll it using a rolling pin into 4-inch diameter circle. Keep the edges a little thinner than the center part.
- Put some stuffing in the center. Apply some water or milk to the edges with a pastry brush or with your fingertips.
- Start pinching the edges with your finger and thumb to make pleats. To make it perfect you need practice.
- Now bring all the pleats together in the center very carefully and pinch them together to seal it properly. Do the same for all the modaks.
Frying modak:
- When you are shaping the last modak, at that time heat oil in a pan on medium heat for deep frying or shallow frying.
- Fry in the hot oil till it becomes golden brown and crispy from all the sides. Keep moving for even browning. Then remove it to the paper towel-lined plate. Let it cool completely

Notes

Make sure to seal the edges well otherwise, the stuffing will come out while frying and then sticks to the modak surface (which doesn’t look good and ruin the entire oil).
Instead of all purpose flour, you can use whole wheat flour. If so, the outer layer will be slightly dense in texture because of the wheat flour.

Q: How do I know oil is ready for frying?

A: Oil should be medium hot for frying. Check the oil by dropping a pinch of dough in the oil.

If it comes on the top very immediately then the oil is too hot.
If it takes too long to come on top then the oil is not enough hot.
If it comes on top after a second or two, this is the right temperature to fry the modak.

Nutrition

*Nutrition information is a rough estimate for 1 serving

Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

Reader Interactions

Comments

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Shaheen
September 23, 2023 at 5:32 am
Thanks you so much for this recipe
Reply
- Kanan Patel
  September 25, 2023 at 9:39 am
  you're welcome.
  Reply
Sushmita Dutt
September 17, 2019 at 3:09 am
Thanks for this recipe, seems really very simple and nice
Reply
- Kanan
  September 18, 2019 at 5:22 pm
  yes it is easy
  Reply

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Fried Modak Recipe - Spice Up The Curry (2024)

FAQs

What is traditional Modak made of? ›

The sweet filling inside a modak consists of freshly grated coconut and jaggery, while the outer soft shell is made from rice flour or wheat flour mixed with khowa or maida flour. There are two distinct varieties of Modakam, fried and steamed. The steamed version (called Ukadiche Modakam) is often served hot with ghee.

Discover More Details ›

What is the difference between Modak and Laddu? ›

While modaks have an outer layer of dough binding the ingredients within, ladoos are bounded usually with ghee, and has no distinctive outer layer. They are sweet balls of coconut, roasted flour, sugar or jaggery, dry fruits and nuts constitute ladoos.

View Details ›

What do you eat with Modak? ›

Modaks are associated with festivities, celebrations, prayer and enjoyment, especially during Ganesha Chaturthi, celebrated by many Hindus across the world. During the 10-day celebration, foods like Satori, Puran Poli (both sweet flatbreads), shrikhand and laddoo are commonly eaten.

Read On ›

Which modak is best in taste? ›

Kesaryukt Modak Atta:

Kesaryukt Modak Atta is crafted with the best quality fragrant rice which gives an authentic taste and enticing aroma to the Steamed Modaks. This unique flour is enriched with Real Kesar, making it an ideal choice for festive indulgence.

Which type of modak is best? ›

Steamed Modaks are also known as Ukadiche Modaks. These are the most traditional forms of this highly sought-after prasad or bhog item. Prepared in a typical steamer pan, it is one of the most popular varieties of Modak, especially for Ganesh Chaturthi.

Learn More Now ›

Which country invented modak? ›

The origin of Modak is thought to have originated in the state of Maharashtra. Modak is known by many names throughout Indiaviz… mothagam or kozhukattai in Tamil, modhaka or kadubu in Kannada, and kudumu in Telugu, state-wise.

Learn More ›

Are modak healthy? ›

07/8Keeps your bones healthy

The ghee in Modaks is also rich in Butyric acid, which keeps the bones and joints strong. It also helps in reducing inflammation throughout the body, which makes this sweet super healthy!

Keep Reading ›

Why is modak healthy? ›

The coconut used in Ukadiche Modak contains sterols, which are known to lower LDL (bad) cholesterol and improve HDL (good) cholesterol levels. Additionally, the medium-chain triglycerides found in coconut contribute to maintaining heart health.

Tell Me More ›

Which rice is best for modak? ›

This flour is prepared using a special variant of rice called Ambemohar, which is grown in the foothills of Western Ghats, Maharashtra. Ambemohar rice is soaked overnight & then finely ground into powder, to ensure that modaks prepared are buttery soft & aromatic.

Is modak made of Khoya? ›

A deliciously, healthy offering to Lord Ganesha – these modaks are made of khoya (mawa) made from milk powder and sweetened with jaggery and flavoured with cardamom and saffron.

Tell Me More ›

What is Ganesha's Favourite food? ›

Modak: One of Lord Ganesha's most favourite foods is modak. Modaks for rice flour dumplings with sweet fillings that are steamed to perfection. Most of Ganesha's idols can be seen holding a modak.

What is difference between momos and modak? ›

They are two different food items with just one common feature that is their shape. Are Modak and momos the same? No this both are different dishes. Modak is sweet dish and momos is salty,spicy ,tangy dish.

Find Out More ›

Is Modak a Maharashtrian food? ›

The quintessential ukadiche modak is a Maharashtrian sweet made with a soft, steamed rice flour shell that cradles a sweet and aromatic filling made of grated coconut and jaggery. This traditional delight is not only a divine offering during Ganesh Chaturthi but also a cherished treat for modak enthusiasts year-round.

Get More Info Here ›

Can we eat modak in fast? ›

Modaks and til laddoos are offered to the deity during the puja. These food items can be consumed post puja to break the fast. Reciting Lord Ganesha-related vedic hymns and mantras are recommended on this day to seek the blessings of the Lord.

Read On ›

Where did modak originate from? ›

The origin of Modak is thought to have originated in the state of Maharashtra. Modak is known by many names throughout Indiaviz… mothagam or kozhukattai in Tamil, modhaka or kadubu in Kannada, and kudumu in Telugu, state-wise.

Know More ›

Why does Ganesha have 21 modak? ›

So, when a piece of sweet was offered to Ganesh and he burped after eating it, Lord Shiva burped 21 times. Interestingly, both of them were simultaneously satiated. “Goddess Parvati then enquired about the sweet, and found it to be the famous modak.