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.
Servings: 4 people
Calories: 187kcal
Equipment
- Heavy Bottomed Pan
Ingredients
For Outer Cover
- 1 Cup Maida (All Purpose Flour) 1 Cup - 250ml
- 2 tablespoon Semolina (Sooji / Rava)
- a Pinch Salt
- 1 teaspoon Ghee We can substitute with oil
For Filling
- 1 Cup Grated Coconut
- ¾ Cup Grated Jaggery
- ¼ teaspoon 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!
Video
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.
Nutrition
Serving: 1Modak | Calories: 187kcal | Carbohydrates: 32g | Protein: 2g | Fat: 6g