Dough preparation
1
firstly, in a large mixing bowl take 1½ cup maida, 2 tbsp rava and ½ tsp salt.
2
mix well making sure everything is combined well.
3
pour 2 tbsp hot ghee over the flour.
4
crumble and mix well making sure the flour is moist.
5
now add water as required and knead the dough.
6
knead to the smooth and soft dough for at least 5 minutes.
7
grease the oil, cover and rest for 20 minutes.
Stuffing preparation
1
firstly, in a large kadai heat 1 tsp ghee and add 1 cup coconut, ½ cup jaggery.
2
saute for 5 minutes or until jaggery melts completely.
3
the stuffing need to be sticky and aromatic.
4
now add 2 tbsp cashew, 2 tbsp almonds, 2 tbsp raisins, ½ tsp cardamom powder and mix well.
5
stuffing is ready, keep aside to cool completely.
Modak preparation
1
knead the dough slightly and pinch a small ball and flatten.
2
now dust with some maida and start to roll using a rolling pin.
3
roll to an almost medium-thick circle. around 4 – 5 inch in diameter. make sure you roll from sides and keep the centre slightly thick.
4
now place a heaped tsp of prepared stuffing in the centre and brush water to sides.
5
start pleating the edges slowly and gather everything.
6
press in middle and seal the modak forming a bundle.
7
deep fry in medium hot oil.
8
allow it to fry on low flame stirring occasionally.
9
fry until modak turns golden and crisp, takes approx 15 minutes.
10
drain off the modak over kitchen paper to get rid of excess oil.
11
finally, enjoy fried modak for 4-5 days when stored in an airtight container.
Video
Notes
- firstly, make sure to seal the modak well else it will open up while frying.
- also, adding rava to the dough gives crunchy modak.
- additionally, fry on low flame to cook uniformly from inside.
- finally, fried modak can also be prepared with wheat flour instead of maida.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/fried-modak-recipe-talniche-modak-maida/