Tuesday, September 10, 2013

Deep Fried Modak


For Stuffing:

Dessicated Coconut - 1 1/2 cups (or you can use fresh finely grated coconut)
Jaggery, powdered - 1 cup
Cardamom Powder - 1 tsp

For Dough:

Whole Wheat Flour - 1 cup
Ghee - 1 tbsp
Salt to taste.

Oil for deep frying


Making Dough:

  1. Take whole wheat flour, salt and ghee in a mixing bowl. Mix well.
  2. Add little water and knead into soft dough like that of chapati. Cover it with a damp cloth. Set aside.
Making Stuffing:
  1. Take dessicated coconut, jaggery powder and cardamom powder in a pan.
  2. Place the pan on medium flame. Sprinkle a few drops of water to avoid the mixture from turning hard.
  3. Cook until the mixture turns dark and starts forming a lump. Turn off the heat.

Making Modak:
  1. Take small portions of the prepared dough and roll between the palms to make dough balls.
  2. Dust a dough balls slightly with some flour, and roll into very thin disc. Make sure the disc is thin so that you get crispy modaks.
  3. Place the disc on your palm, place a 2 tbsps full of stuffing mixture in the centre of the disc.
  4. Now pinch the edge of the disc between your forefinger and thumb. 
  5. Pinch throughout the disc edge; about 8-10 times.
  6. Now bring the pinched edge together to the centre and twist slightly. Place it on a plate.
  7. Repeat steps 2-5 for all the remaining dough and stuffing mixture.
  8. Heat oil in a pan.
  9. Deep fry the modaks in medium flame until they turn brown and crispy.
  10. These can be stored in air tight container for 2-3 days, once cooled to room temperature.


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