Modhagam Recipe | Fried Modak Recipe
Fried Modak is a traditional Prasad that we make on the auspicious day of Ganesha Chaturti. This is similar to the Modak, but we fry the outer cover to get the crispy Modak.
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 45 minutes
Modhagam / Fried Modak is a yummy snack and also widely used prasad as an offering for Vinayakar chaturti or other festivals. Also whenever we do other varieties of kozhukattai and if we have left over pooranam, then we can use that pooranam to prepare modhagam and this way we do not need to throw away the left over. Any kind of pooranam can be used to prepare modhagam. Here i have shown thengai poorana fried modhagam recipe.
Most of us have a tradition to make Steamed Modak instead of fried modak. Steam modak is easier to make. Not only for Ganesha Chaturti even for some homam like Ganapathy homam, we used to offer fried modak as a prasad. The fried modak is similar to suyyam. In suyyam we prepare maida based batter and we dip the Chana dal based puran instead of coconut jaggery filling and deep fry. Here in fried modak, we are going to make a dough like we make for Puran Poli and then make small poori shaped rolls and then place the filling and seal the edges and deep fry modak till golden brown.
Recipe Card for Fried Modak:
Modhagam Recipe | Fried Modak Recipe
Equipments Needed
- Heavy Bottomed Pan
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 4 people
Calories: 187kcal
Fried Modak is a traditional Prasad that we make on the auspicious day of Ganesha Chaturti. This is similar to the Modak, but we fry the outer cover to get the crispy Modak.
Print Recipe
Ingredients
For Outer Cover
- 1 Cup Maida (All Purpose Flour) 1 Cup - 250ml
- a Pinch Salt
- 1 tsp Ghee We can substitute with oil
For Filling
- 1 Cup Grated Coconut
- ¾ Cup Grated Jaggery
- ¼ tsp Cardamom Powder
Instructions
Preparation Outer Cover
- Take maida or all purpose flour in a mixing bowl. Add salt and ghee/oil and mix well.
- Then add water little by little and make it to a soft dough. Let the dough rest for an hour.
Preparing Jaggery Filling
- Meanwhile, lets prepare our pooranam (filling). Heat a pan, add 1 tablespoon of water and add grated jaggery. When the jaggery dissolves completely in water, strain it to remove dust and sand particles
- Add the strained jaggery juice again in the pan, and keep it in flame . When the the jaggery juice starts to boil, add grated coconut, cardamom powder and stir well continuously till it roll like a ball and does not stick the sides of the pan
Making Modak
- This is the correct consistency to remove from flame. Take the coconut pooranam in a plate and allow it to cool off Make small balls out of the pooranam and keep it in a plate. Now make small balls out of the maida dough. Take one maida dough ball and grease your hand with oil and gently spread it to a small circle. Place the filling (puranam) in the middle of the spread dough.
- Gently close the outercover so that the filling is sealed inside the cover and make it like a modagam (kozhukattai).Finish all the rest of the dough and puranam as per the step 5.
Frying Modak
- Heat oil in a heavy bottomed pan. When the oil is hot enough, gently drop 4-5 modak in the oil. Deep fry the modak till they are golden brown color and outer cover turns crispy. Remove the fried modak from oil and place it in a paper towel to drain excess oil.
- The yummy Fried Modak (Modhagam) are now ready to serve!
Notes
- I have used maida, we can substitute with whole wheat
- Coconut Jaggery filling is the traditional filling made for modak. But we can substitute with Chana Dal Jaggery or Green moong with jaggery or Sesame seeds with jaggery filling instead
- Make sure to seal the filling completely so that the filling doesn't come out while frying the modak
- Keep the flame in medium hot while frying the modak to get crispier modak
- We can bake the modak instead of deep frying. Brush each shaped modak with oil or ghee and bake it in pre-heated (180Deg C) oven till it turns golden brown.
Nutritional Info
Nutrition Facts
Modhagam Recipe | Fried Modak Recipe
Amount Per Serving (1 Modak)
Calories 187
Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 32g11%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with Step by Step Pictures:
- Take maida or all purpose flour in a mixing bowl. Add salt and ghee/oil and mix well. Then add water little by little and make it to a soft dough. Let the dough rest for an hour.
- Meanwhile, lets prepare our pooranam (filling). Heat a pan, add 1 tablespoon of water and add grated jaggery. When the jaggery dissolves completely in water, strain it to remove dust and sand particles
- Add the strained jaggery juice again in the pan, and keep it in flame . When the the jaggery juice starts to boil, add grated coconut, cardamom powder and stir well continuously till it roll like a ball and does not stick the sides of the pan
- This is the correct consistency to remove from flame. Take the coconut pooranam in a plate and allow it to cool off Make small balls out of the pooranam and keep it in a plate. Now make small balls out of the maida dough. Take one maida dough ball and grease your hand with oil and gently spread it to a small circle. Place the filling (puranam) in the middle of the spread dough.
- Gently close the outercover so that the filling is sealed inside the cover and make it like a modagam (kozhukattai).Finish all the rest of the dough and puranam as per the step 5.
- Heat oil in a heavy bottomed pan. When the oil is hot enough, gently drop 4-5 modak in the oil. Deep fry the modak till they are golden brown color and outer cover turns crispy. Remove the fried modak from oil and place it in a paper towel to drain excess oil.
- The yummy Fried Modak (Modhagam) are now ready to serve!
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| Modhagam Recipe | Fried Modak Recipe |
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Thank you Mami. It is very useful since Vinayaka Chathurthi is coming next week
superb
Thanks a lot mami. I wanted this recipe and you have explained it in the correct menthod.
I've made this modakam with wheat flour instead of maida. but when we eat the modakam, the puranam from inside just gets squeezed out from inside and making our hands messy. Why does this happen?