Modak is Lord Ganesha’s favorite food and often made during the ganpati festival. Ganesh chaturthi is celebrated all over India and specially in Maharashtra where the idols of lord ganesha is worshipped in almost every household for ten days. This ten day festival brings so much joy, happiness and peace all over the country.
As modak seems to be the favorite food of Lord Ganesha, you can make different kinds of modak for ten days and can keep experimenting with the flavors. Traditionally, modak is made up of rice flour which has to be steamed and has stuffing of coconut and jaggery in it. This steamed modak is known as Ukadiche Modak. Instead of ukadiche modak you can also make fried modak which is much more convenient to make than the steamed one.
I have made this fried modak and for the stuffing I have used coconut and jaggery. For the shell of the modak, I have used all purpose flour or maida but you can also use wheat flour or rice flour as per your liking. So, here is my take on fried modak.
For the shell –
- 2 cups of all purpose flour/maida.
- 1 tbsp of ghee.
- a pinch of salt.
- water to knead the dough.
For the stuffing –
- Half grated coconut.
- 4 tbsp of dessicated coconut.
- 1 cup of grated jaggery.
- 2 tbsp of sesame seeds.
- 1 tbsp of fennel seeds/saunf.
- 2 tbsp of raisins.
- 2 tbsp of chironji.
- 5-6 cardamom pods.
How to Cook?
- Take all purpose flour, a pinch of salt and sieve it atleast two times. Then add a tbsp of ghee and add some water to make it into a dough. Keep it aside by covering it with a wet cloth.
- Grate the coconut finely and crush the cardamom pods.
- Take the jaggery in a blending jar and blend it coarsely or you can also grate it.
- Take a non stick pan and add jaggery, grated coconut, dessicated coconut, raisins, chironji, fennel seeds, sesame seeds and mix it well.
- Cook it for good 8-10 minutes on a low flame till the mixture becomes dry. Keep stirring the mixture to prevent it from burning.
- Allow the mixture to come to the room temperature before stuffing it into the modak shell.
- Now for the modak shell, take a small portion of the dough, roll it like a poori, keep using the flour to make it more easy to roll.
- Add a tbsp of the coconut and jaggery stuffing into the rolled dough and cover it by taking all the sides together and pressing it very nicely.
- Take another deep pan and heat oil for deep frying the modaks, add the modaks into the hot oil and deep fry it till you get the golden brown color.
Your deep fried modak is ready to serve to Lord Ganesha. You can also store this modaks for 5-6 days in an air tight box and have a bite whenever you feel. You can also change the stuffing and can make different stuffing for 10 days. Instead of coconut you can use rawa, chocolate, khoya, panner etc.
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