Fried Modak Recipe – Sharmis Passions

Fried Modak is a crispy and sweet snack that’s mostly made during Ganesh Chaturthi and other festival days. It’s stuffed with coconut jaggery filling and then deep fried until golden. The outer layer is made using wheat flour and a bit of rava, so it turns slightly crunchy but not too hard. These are usually a hit with kids and elders too.

This version of modak is easier than the steamed one, and the best part is, it stays good for a little longer too. You can make this if you want a modak that doesn’t need steaming or too much work. The flavor of jaggery mixed with coconut is really satisfying. We usually make it fresh for offering during pooja, then enjoy it warm.

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About Fried Modak

Fried Modak is one of the easiest modaks to try, especially if you are new to making kozhukattai. Instead of steaming, this one is just shaped and deep fried. The shell is made using wheat flour so it gives a slightly dense but crispy bite. It’s also quite filling, so just a few will be enough for tea time too.

The inside stuffing is very simple – just grated coconut, jaggery, and cardamom. You can even make the filling ahead and store it for a day or two. This filling is used in many South Indian sweets, so it’s kind of a multipurpose one. Some even add a bit of peanut or sesame seed for extra texture.

Compared to regular Kozhukattai recipe, this one has a crunchy bite outside and soft sweet filling inside. That contrast makes it more tasty and unique. You can also change the outer flour to maida or mix of both depending on what texture you like. Wheat gives a healthy touch but is slightly less crispy.

I usually make this during Ganesh Chaturthi as one of the varieties. It’s also easy to carry or pack for small get-togethers or as prasadam. If you like snacks that are sweet and crunchy, then this one is for you. I’ve even tried small ones like mini modaks for kids and they love it.

When we are left with excess of filling while making steamed modak and run short of rice flour, this is the recipe we have to try! Kids at my home liked this than the regular ones, while it was just the opposite with the elders at home.

Fried Modak Ingredients

• Wheat flour – I have used this for the outer covering. It gives a slightly dense texture but turns soft once fried. If you want more crispy outer, you can mix with maida too.
• Sooji / Rava – This is added along with wheat flour to give a mild crunch. I have used fine sooji, but regular one works too. Just make sure it’s not coarse.
• Ghee – I added ghee while making the dough. It gives a nice aroma and also helps the dough stay soft while rolling. You can also use oil.
• Coconut – I used fresh grated coconut for the stuffing. You can use frozen but thaw it well. Adds texture and base to the sweet mix.
• Jaggery – I used powdered jaggery. It melts quickly and combines well with coconut. You can use jaggery block too but melt and strain it first.
• Cardamom powder – This adds a nice sweet aroma. I just used a pinch to flavor the coconut jaggery mix.
• Oil – For deep frying. Use any neutral oil. I usually keep the flame medium so it cooks inside too.

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How to make Fried Modak Step by Step

1.Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Strain and keep aside. (I made more than above mentioned quantity for storing purpose).

2.Take wheat flour in a mixing bowl, add ghee, sooji and salt to it. Mix well.

3.Add water little by little and knead it to a slightly stiff dough. Let it rest for at least 15 minutes. Then knead it again , then make small balls out of it. Set aside.

4.Take coconut in a pan and roast for few mins until the moisture is gone, Set aside. Heat the jaggery syrup until its thick more like honey.

5.Then add roasted coconut and keep mixing. After few minutes it will form a sticky mass, at this stage add cardamom powder, mix well and switch off and let it to cool.

6.Take a ball and roll it thin using chapathi roller. Dust flour if it sticks. Take a generous spoon of coconut filling and place it at the center. Now start pinching the edges one by one like shown below.

7.Once its done,bring all the edges to the center and seal it completely.

8.Finish all the modaks and arrange it a plate. Heat oil in a kadai, it should not be smoking hot ,fry the modaks in batches till golden brown. Fry in medium low flame. Drain in tissue paper and serve.

Serve hot / warm!

Expert Tips

• Roast coconut properly – I usually dry roast coconut for 3-4 minutes before adding to jaggery. It helps remove moisture and improves shelf life of filling.
• Stuffing texture – Try not to make the jaggery syrup watery. Once it turns slightly thick like honey, then mix coconut. The mixture should be sticky but not loose.
• Resting the dough – Keep the dough resting for 15-20 minutes before u shape it. It becomes smoother and easier to roll without breaking.
• Rolling the modak – I always roll it a bit thin, else the outer layer becomes too thick and hard after frying. Dust lightly with flour while rolling.
• Frying heat – Make sure oil is hot but not smoking. I fry on medium-low heat so that modaks cook evenly inside and outside turns golden brown.

Serving and Storage

Serve them hot with a cup of tea or as a sweet snack after meals. This goes well on its own or as part of festive meal. You can store it for a day in an airtight container. Try to reheat slightly if serving later, or enjoy it at room temperature too.

FAQS

1.Can I use maida replacing wheat flour?

Yes, maida gives a crispier outer layer. You can use full or half-half.

2.Can I skip sooji?

Yes, you can skip it’s optional. It just adds a mild crunch.

3.Is this good for travel?

Yes, fried modaks stay good for a few hours and don’t spoil quickly.

4.Can I make the stuffing before?

Yes, you can make the coconut jaggery mix one day before and store in fridge.

5.Can I air fry instead of deep fry?

Not tried personally, but you can try with brushing oil on top. Texture may differ.

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