Fried modak is a deep fried or shallow fried modak which is served as an offering to Lord Ganesha on Ganesh Chaturthi day.   Fried modak is a crispy version of modak and is a must during Vinayak Chaturthi.  Traditionally, steamed modaks are made, but fried modaks also tastes good and are a little different from the regular modaks. The outer covering is made from all purpose flour and little semolina and the stuffing is prepared with coconut and jaggery.   Semolina gives little crunchiness to the modaks. You can also make fried modaks with wheat flour.  Fried modak is a combination of crunchy exterior and soft and sweet interiors.    Do try this crunchy, delicious and yummy fried modaks this festival season.

HOW TO MAKE OR PREPARE FRIED MODAK RECIPE

In a mixing bowl add maida, rava and salt. Mix well.  Add milk and knead to a smooth dough.  Lastly add oil or ghee and knead again to a soft dough.  Let the dough rest for 10-15 minutes.

For the filling, heat a pan on a low heat.  Add grated coconut and jaggery and combine together.  Keep stirring the mixture for 2-3 minutes on a low flame.  The jaggery will start to melt and give a nice aroma.  Cook till the mixture becomes slightly thick and leaves the sides of the pan.  Add cardamom powder and mix well.  Switch off the flame.

Make small balls of the dough.  With the help of the flour roll them into small thin round discs.   With the help of the spoon, place the filling in the center of the round disc.

Pinch the edges one by one of the cover.   Get all the pinched ends or the pleats together  and seal it at the centre.

Repeat the same for the remaining modaks and keep it ready.

Heat sufficient oil in a heavy bottomed pan.  The oil should be medium hot. Check the oil before deep frying by adding a small piece of dough.  If it comes up quickly then it is too hot.   If the dough settles down,  then the oil is not hot enough.   The dough has to come up gradually. So adjust the temperature of oil accordingly.

Gently slide in the modaks and deep fry till golden brown and crispy from all the sides.  Transfer the modaks to an absorbent paper to remove excess oil.  Allow it to cool down completely before serving.

NOTES/TIPS

Do not overcook the mixture as the jaggery will harden or get stiff and the stuffing will not be proper.

Fried modaks can be stored in an airtight container for upto 2 days.