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by Sharmili Leave a Comment
Fried Modak is made during the festival of Ganesh Chathurthy. This fried modak is traditionally made in Maharashtra and it is named as Talniche Modak. Modaks can be either fried or steamed and the filling might be either sweet or savory.
This fried modak is made up of wheat flour as an outer covering and coconut jaggery as filling. These are either deep fried using oil or ghee. As this modak is deep fried in oil it can stay for 2-3 days. This modak is very easy to prepare. We need to make a dough with wheat flour and make a disc as thin as possible. Fill it with the coconut jaggery filling and make it in the shape of modak. Deep fry the prepared modak in oil or ghee. This modak should be deep fried on a medium-low flame only until all sides are cooked well until golden brown and crisp. Cool it completely and then relish.Now let us see how to prepare this recipe.
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Fried Modak Recipe | Talniche Modak Print Recipe
Crispy out and soft in Fried Modak.
- CourseEvening Snack
- CuisineNorth Indian
| Servings | Prep Time |
| 13 modaks approx | 15 minutes |
| Cook Time |
| 30 minutes |
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| Fried Modak Recipe | Talniche Modak Print Recipe Crispy out and soft in Fried Modak.
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Ingredients
For outer crust
- 1/2 cup Whole wheat flour/Atta heaped
- 1 tbsp Ghee
- 1/2 tsp salt
- 1 cup oil to deep fry
For Filling
- 1/2 cup Coconut grated
- 1/4 cup Jaggery/Vellam grated
- 1 tbsp Ghee
- 1 tbsp Nuts finely chopped cashew and badam
- 1/2 tsp Cardamom/Elaichi Powder
Servings: modaks approx
Instructions
In a wide bowl add whole wheat flour, salt, and hot ghee. Heat ghee and add it to the atta. Mix well. Now add little by little water and make a soft dough. Close it with a damp cloth and let it rest for 15 mins.
Now let us prepare the filling. Heat another pan and add ghee. Once oil gets heated add nuts and roast until golden brown. Then add grated coconut and saute until the moisture is gone. Then add grated jaggery and a tbsp of water and saute until the jaggery is dissolved. Cook until the filling thickens and at last add cardamom powder and mix it. Now switch off the flame and let the filling cool completely.
Again knead the dough and make 12 to 13 equal size balls. Now roll each dough into a thin disc. Fill the disc with a tbsp of coconut jaggery filling.
Pinch the edges of the disc as shown and bring it together. Seal properly so that while frying the filling does not spill out. Make remaining modak. Heat a Kadai and add oil. Once oil gets heated add prepared modak one by one. Do not overcrowd.
Cook modak in medium-low heat until all sides are cooked well and turns crispy golden brown. Fry remaining modaks and place it on a kitchen towel to remove the excess oil. Modak is ready to offer to God.
Recipe Notes
- The dough made for outer cover should be soft.
- While making dough add hot ghee to the flour. Hot ghee gives crispy modak and golden brown color to the modak.
- You can use any dry fruits of your choice for filling.
- Deep fry modak in medium low flame only.
Share this Recipe
I have already posted many steamed modaks. Some are Kara Pidi Kozhukattai, Vella Pidi Kozhukattai, Ammini Kozhukattai, Paal Kozhukattai, Ellu Kozhukattai.
Crispy out and soft in Fried Modak is ready to offer to God.
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