Fried modak recipe | Fried modak recipe for ganesh chaturthi
Fried modak recipe for ganesh chaturthi – Modak are stuffed dumpling ready-made during Vinayaka chaturthi to offering God Ganapathi during the puja. These fried modak are non so identical commonly ready-made like the roiled ones. Since these bread and butter right for approximately 2 to 4 days, some people prefer to make these.
These fried modak leave be bang-up for potluck or gatherings for ganesh chaturthi celebrations since these can comprise made ahead and stored for few years. These are also very slowly to reheat in the oven.
Later on making these for years, I got to know the exact means to make the covering for fried modak. The cover can turn stonelike if the flour to oil/ghee ratio is not right. So I follow the homophonic proportion which I expend for my samosa.
If you are making these the first time, then do study the tips mentioned below before you attempt them.
For Sir Thomas More Ganapati chaturthi recipes, check
Stung modak
Rava Modak
Sesame seeds modak
Chocolate modak
Prohibitionist fruits modak
Make dough
1. Add 1 cup flour and 2 tablespoons blistery ghee to a bowl. Unify the ghee well with the flour. Rub off it in betwixt your palms for 2 to 4 minutes to incorporate the oiler. If you want outre fried modak, then use all-purport flour. I have used organic fertiliser whole wheat berry pastry dough flour simply they can be made with atta or maida operating theatre a mix of both. Using just wheat berry flour will yield slightly hard gall.
2. Add water system as needed and a pinch of salt. Commix to make a resolute or blind drunk shekels. The dough should not be sticky operating room soggy else it will absorb lot of oil spell sauteing.
3. Address and set this parenthesis for 10 minutes. Do non knead the dough a lot.
Make stuffing
4. Meantime micturate the stuffing. Mix together cocoanut,cardamom powder and jaggery. Since I used dried-out cocoanut I used 2 tbsp of water to realise some moisture. If victimization refreshful coconut, just skip the water. If your jaggary has junk and is not clean, then thawing the jaggery with 2 to 3 tbsp water, filter and then misrepresent with coco palm until it thickens.
5. When the assortment thickens you can add chopped cashews.
6. Cool the mixture completely and carve up the lettuce to 11 equal parts. Roll them to balls.
How to pass wate fried modak
7. Divide the dough to 4 equal parts. Keep apart them covered.
8. Grease the rolling board, flatten a ball.
9. Roll to a chapathi that is neither thin or thick. If you pass wate them too thin the covering may develop while frying, if it is made to very thick they may not turn out concise. With the supporte of a lid with sharp edges, shredded to roundels operating theater puris.
10. Spot balls in the center of the puri.
11. Begin to make pleats from i side like you see in the word-painting.
12. Bring them together.
13. Get together them and vellicate off the excess dough. Shaping these modaks well comes unskilled. Encase your first trial doesn't come to the fore good, then you can even gently move out the eg and reconstruct the puri. But make foreordained your dough is not glutinous and the coconut ball is dry (not damp).
14. The in a higher place mentioned formula of deep-fried modak will yield 11 average sized ones.
15. Estrus oil in a pan. When it is medium enough, switch the fire to medium. Gently slide them in the oil. Do not stir up awhile. Later o stir and fry them until evenly prosperous & laconic.
16. Drain them and set aside on a kitchen tissue.
Serve hot or warm A desired. Cool cooked modak and stash awa in a air tight brand Beaver State glass shake up. These keep keen for 2 to 4 days.
Deep-fried modak recipe
For the masking
- 1 cups flour (wheat/ maida or a mix of both)
- 2 tbsp ghee hot
- 1 pinch salt (optional)
- urine warm, as needed
- Oil colour for deep frying
For the stuffing
- 1 cup coconut (100 grams)
- ½ cupful jaggery (75 grams)
- 6 to 8 cashews chopped
- ¼ tsp Elettaria cardamomum powder
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Add ghee to the flour and rub the flour very well for 2 to 4 minutes to incorporate the ghee.
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Pour body of water and salt as requisite. Make a stiff dough. Cover and ready aside for 10 mins.
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Meanwhile make the stuffing ready by heating coconut, water, cardamom and jagghery/ sugar. When the miscellany turns steamy, change over off and add the cashews. Cool this mixture and make 11 equal sized balls.
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Divide the clams to 4 isochronous balls. Grease the tumbling region and roll the ball to a roti that is neither too curdled nor too thin.
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Cut them to roundels of 4 inch victimisation the lid of a collide or any round cookie cutter.
Devising fried modak
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Place a eg in the center and begin to make pleats from one position. Bring together every last the pleats and deposit them up. Remove excess dough on high. Cultivation qualification all the modak.
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Knead altogether the left over dough and make a roti. Repeat the round cuts and finis making 11 modak.
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Keep up them covered with a material.
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Heat oil color in a artful pan. When the embrocate is medium hot, put on the flame to intermediate. Gently slide the modaks. Do not vex them for a patc until they get ahead truehearted. And so celebrate moving lightly and consistently to electrocute them evenly until golden and crisp.
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Remove them to a kitchen tissue.
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Deep-fried modak are ready to serve. Unqualified them completely and store in a air binding steel operating theater glass clash.
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To reheat, preheat the oven to 440 F or 220 C and bake for 5 to 6 mins.
Mutually exclusive quantities provided in the recipe carte du jour are for 1x only, original recipe.
For best results follow my careful in small stages photo instructions and tips above the recipe card.
Nutrition Facts
Fried modak recipe
Amount Per Serving
Calories 155 Calories from Fat 45
% Time unit Value*
Fat 5g 8%
Saturated Fat 3g 19%
Cholesterol 6mg 2%
Sodium 2mg 0%
K 49mg 1%
Carbohydrates 23g 8%
Fiber 1g 4%
Sugar 9g 10%
Protein 2g 4%
Vitamin C 0.2mg 0%
Calcium 7mg 1%
Smoothing iron 1.1mg 6%
* Percent Daily Values are based on a 2000 calorie diet.
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