Fried Modaks are something I discovered only after my marriage. At my home, we never made them, and honestly, if you ask me, my vote will always go to the traditional Ukadiche Modaks. But in my new home, my mother-in-law introduced me to these golden, crispy delights. She taught me how they are specially prepared during Ganesh Chaturthi. Over time, I realized that while they may not be my personal favorite, many truly love them – and no festive platter feels complete without a few fried modaks.
Here’s the recipe I learned from her:
Ingredients
For the outer covering
- 1 cup all-purpose flour (or wheat flour, or mix both)
- 2 tbsp semolina (for crunch, optional)
- 2 tbsp ghee (for moyan)
- A pinch of salt
- Water – as required
For the filling
- 1 cup grated fresh coconut
- ¾ cup grated jaggery
- 1 tsp cardamom powder
- 1 tbsp poppy seeds (optional)
- 1 tbsp chopped dry fruits (cashew, almond, raisin – optional)
For frying
- Oil or ghee
Method
- Dough: Mix flour, semolina, salt, and ghee. Add water gradually to make a firm dough. Rest for 15–20 minutes.
- Filling: Heat coconut and jaggery together until the jaggery melts. Add cardamom, poppy seeds, and nuts. Cook till slightly dry. Let it cool.
- Shape: Roll out small puris, place filling inside, pinch the edges, and shape into modaks (or gujiya style if easier).
- Fry: Heat oil/ghee. Fry modaks on medium flame until golden and crisp. Drain on tissue.
And just like that – the crispy, festive Fried Modaks are ready! A little different from the soft and melt-in-mouth ukadiche ones, but equally special in their own way.