Fried Modak Recipe – Ganpati Bappa Prasad

Introduction:

The fried modak is a golden, crispy dumpling that is full of a coconut-brown mixture, which is traditionally offered to Lord Ganesha during Ganesh Chaturthi. Unlike the steamed version version , this has a flaky crust and a long shelf life - suitable for gifts or snacks for several days. Let's dive in this divine joy!

Ingredients:

For outer dough:

• 1 1/2 cup plain flour (maida)
• 2 tablespoons Semolina (Rava)
• 1/2 tsp salt
• 2 tablespoons warm ghee
• Water - needs to be mixed
• Oil - Deep for frying

For sweet filling:

• 1 cup of grated coconut
• 1/2 cup of jaggery
• 1/2 teaspoon cardamom powder
• 2 tablespoons chopped cashew nuts
• 2 tablespoons chopped nuts
• 2 tablespoons raisins
• 1 tsp ghee

Instructions:

1: Preparing the dough

• Take a mixing bowl, mix the Maida, Semolina and salt.
• Pour hot ghee over the flour and rub it until the mixture is like breadcrumbs.
• Slowly add water and mix smooth, semi stiff dough.
• Cover and let it rest for 20 minutes. 

2: Make the filling

• Take a pan ,heat ghee . Add coconut and jaggery.
•  Stir on a low flame until the jaggery melts and the mixture becomes sticky.
• Add cardamom powder, cashew nuts, nuts and raisins. Mix well.
• Let the filling be completely cooled.

3: Shape the modak

• Divide the dough into small balls and turn each into a 4inch disk.
• Fill a teaspoon in the center.
• Moisturize the edges with water and start to fold gently.
• Bring all the pleats together and seal tightly at the top.

4: Fry for perfection

• Take a deep pan, heat the oil in it over the medium flame.
• Slide modaks gently and fry until golden brown and crisp.
• Drain on a paper towel to remove more oil.

Serving instructions:

Pair with saffron milk for hot serving or as prasad. These modaks stay fresh in an airtight container for 3-4 days.

Tips:

• Use brass thalis or banana leaves for plating.
• Decorate with edible silver foil or saffron strands.