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Home » Ganesh Chaturthi Recipes » Fried Modak

Fried Modak

Published: Sep 20, 2012 · Modified: Aug 23, 2021 by Shweta Arora · This post may contain affiliate links

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Fried Modak, also known as Talniche Modak are sweet dumplings made during the Ganesh Chaturthi festival in India. These sweets are made with a covering of all-purpose and/or whole wheat flour and stuffed with a delicious mixture of jaggery, and coconut.

I'm sharing how to make a fried modak recipe at home using deep-frying, baking, and air-frying methods.

Fried Modak arranged in tower on a plate, one modak outside & lamp light in background.

Fried Modak also is known as Talniche Modak in Marathi is my absolute favorite and I look forward to them every year during Vinayaka Chaturthi.

My kids know this is Ganpati Bappa's favorite food and claim to be theirs too!!

If you love modak like Lord Ganesha, you must try these other varieties of modak - Ukadiche Modak and Kesar Mawa Modak Peda.

These Talniche modak are

  • extremely delicious
  • crunchy on the outside
  • sweet and coconutty on the inside
  • can be deep-fried (traditional way), air-fried, or even baked.
  • easier to make
  • has more shelf life compared to the steamed ones

Modak is a popular Maharashtrian sweet dumpling made during the Ganesh Chaturthi Festival as an offering to Lord Ganesha as it is his favorite food.

There are many variations of modak but the two main types are, fried modak and steamed modak also known as Ukadiche modak.

Fried modak, also known as Talniche modak is made with a covering of all-purpose flour (maida) or wheat flour and a sweet stuffing made of coconut, jaggery, and cardamom.

If you are making modak for the first time, I would highly recommend trying the Fried Modak recipe first as it is easier compared to Ukadiche modak which requires more practice and patience (unless you use molds).

Also, fried modak has a longer shelf life so you can make them ahead of time and store them.

Modak recipe may look really intimidating to make but is really not. Here is a full-proof recipe with all the tips and tricks so let's see how to make fried modak at home.

Recipe Ingredients

Fried Modak Ingredients laid out in bowls on a white marble surface.

For the stuffing - you will need shredded coconut (fresh or frozen or desiccated), I've used frozen shredded coconut. You will also need jaggery, cardamom powder, cashews, and saffron (optional).

For the Covering - Flour (all-purpose, wheat flour, or both), salt, ghee, and oil (for frying). I prefer using a combination of all-purpose flour and wheat flour.

Please refer to the recipe card for exact measurements of ingredients. 

Step by Step Method

Make the stuffing

Steps for roasting the coconut, mixing jaggery, cardamom, cashews to make the filling

1 - Heat a  pan on medium flame and dry roast the coconut for 5 mins to dry out the moisture if any. I've used frozen, thawed coconut. Fresh coconut can be used too.

2 - Add the grated jaggery, mix till it's melted and well combined with the coconut.

3- Stir in the cardamom powder, saffron, and cashew pieces (optional). 

4 - Keep stirring continuously (approximately 2 mins) until the mixture is almost dry. Turn off the heat and keep it aside. Don't overcook the jaggery coconut filling else it will turn hard. 

Allow this coconut jaggery mixture (also known as saran) to cool completely before filling. 

Make the dough

Steps for adding hot ghee to flour, mixing it to make a crumbly texture

5 - Take the wheat flour, all-purpose flour, and salt into a bowl. Give it a quick mix.

6 to 8 - Add hot ghee to it and mix well with a spoon. The mixture will be crumbly and soft.

Steps for kneading the dough and making balls.

9 - Using water as required (used approximately ¼ cup or less) knead into a smooth but tight dough. A soft dough will absorb more oil while frying.

10 - Sprinkle some oil and knead the dough. Coat it with little oil and cover it with a cloth or plastic wrap. Let it rest for 15 mins.

11 and 12 - Once the dough has rested, knead it one more time and divide it into equal portions. I divided the dough into 22 balls. Keep the dough balls covered with a wet cloth to prevent them from drying.

Usually, 11 or 21 modaks and 1 karanji are recommended as Prasad to Lord Ganesha so I made 21 small (bite-size) modaks and 1 karanji.

Bowl full of coconut, jaggery filling  and plate with round shaped dough balls.

Make Fried modak

steps for rolling the flour dough ball and fill it with stuffing.

13 - Divide the filling into 22 portions roughly.

14 - Grease the rolling pin with oil and roll the dough ball into a paper-thin circle (thinner the better). Approximately 3-inch circle.

15 - Take 1 portion of the filling and place it in the center of the circle. Apply very little water around the edges.

16 - Using a pinch action, pinch the dough edges from 5-7 or more sides as shown.

Closing the modak and making one karanji

17 and 18 - Pull all the pinched edges together into a peak.  Take off the excess dough and seal firmly.

If not sealed properly, the modak will split open while frying and cause the filling to spill out in oil.

Line a dish or tray with parchment paper and keep this modak on it to prevent the bottom of the modak from sticking.  Keep them covered with a wet cloth at all times to prevent them from drying. 

Continue making the remaining modak in a similar manner.

19 and 20 - Optional - Make a karanji out of the last ball. Roll into a circle, add the filling, and close to make a semi-circle. Seal the edges either using a fork or using the pinch and tuck method.

Here is a video on how to shape fried Modak

Plate full of stuffed and shaped modaks ready to fry

Deep Fry Modak

You can also bake or air fry modak. Please see the recipe card below for instructions.

Deep frying the modak until golden brown, drain and then store after cooling.

21 and 22 - Once you are done making all the Modak, heat oil in a wok on medium-high heat for deep frying. 

Once the oil is hot, turn the heat down to medium. Test by dropping a small dough ball into the oil. It should slowly sizzle back to the top and turn golden which means our oil is ready.

Add the 4-5 modak to the oil (or as many as your pan can hold without overcrowding). Keep stirring gently intermittently to help them brown evenly.

23 - Once they turn golden remove and drain on absorbent paper. Keep frying all the remaining modaks.

24 - Cool them completely and store them in an airtight container. Consume within 3-4 days.

Offer Fried Modak as a Prasad to Lord Ganesha first and then enjoy it with your meal as dessert or snack.

Modak placed in tower with lamp light on side

Recipe Tips

For the outer covering: Use all-purpose flour, wheat flour, or a combination of both to make modak covering. I find a 1:2 ratio of whole wheat to all-purpose flour yields the best results.

Whole wheat flour covering: covering made with Whole wheat flour will be denser and darker when fried compared to all-purpose flour.

For Crispy flaky outer crust: Add hot ghee to the flour while mixing, it makes the covering nice, flaky, and crispy.

Knead a stiff dough: stiff dough prevents the modaks from absorbing too much oil while frying.

Roll dough thin: since a thick dough will result in a denser and hard crust.

Avoid overcooking the stuffing: overcooking the jaggery coconut filling will make it hard. 

Stuffing color: Depending on the color of jaggery, the color of the saran (filling) will vary. Dark jaggery will result in a darker saran.

Nuts are optional: adding nuts to the filling is optional but highly recommend as it adds a nice crunch.

Seal the modaks well: Even a small opening in the modak can drain the filling while frying and making the oil messy.

Cooking methods: You can also bake or air fry this fried modak if you are conscious of deep-frying them.

Frequently asked question

How to store fried modak?

Fried modak can be stored in an airtight container at room temperature for 3-4 days. Allow them to cool completely before storing.

Can I make fried modak using dry coconut?

Yes, the filling can be made using desiccated coconut. Just add a tablespoon or two of water to bring in some moisture.

Why did my fried modak covering didn't come out crispy?

A soft dough will result in a soft outer cover. For crispy covering, knead the dough tight or stiff and add hot ghee to the dough while kneading.

Why did the filling turn hard?

Overcooking the filling will make it hard. Cook it just till the mixture is dry with still a little moisture left to prevent it from turning hard.

Fried Modak tower in focus with Lord Ganesha and light in background

Sweet Recipes for Ganesh Chaturthi

  • Shrikhand
    Shrikhand
  • Coconut Ladoo Recipe
  • Puran Poli
    Puran Poli
  • Rava sheera served in two black bowls on a wooden chopping board
    Rava Sheera - Sooji Halwa

Savory Recipes for Ganesh Chaturthi

  • 3 poori with bowl on shrikhand on silver plate
    Poori recipe | Puri recipe
  • Batata Bhaji
    Batata Bhaji
  • Bowl of Varan, rice, bhaji, pickle, salad and ghee on side
    Varan Bhaat | Varan Recipe
  • Alu Wadi - Patra Recipe
    Alu Wadi
Fried modaks arranged in a tower with one cut in half showing the filling

Hope you enjoy this Fried Modak Recipe!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen\

Tried this recipe?Please rate the recipe by clicking the stars below
Fried Modak's arranged in tower on a plate, one placed on side with lamp light

Fried Modak Recipe

Shweta Arora
Fried Modak or Talniche Modak are sweet dumplings made during the Ganesh Chaturthi festival in India. These crunchy sweets are made with all-purpose and whole wheat flour with a delicious filling of jaggery and coconut. These can be deep-fried, air-fried, or even baked.
5 from 1 vote
Print Recipe Pin Recipe Save RecipeSaved!
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert, Snack
Cuisine Indian
Servings 22 small modak
Calories 91 kcal
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Ingredients
  

For the Filling:

  • 1 cup grated coconut fresh or frozen or desiccated, I've used frozen
  • 1 cup grated jaggery gur or ½-3/4 cup of sugar
  • ½ teaspoon cardamom powder
  • pinch saffron optional
  • 10-12 cashews coarsely chopped, optional

For the covering (dough)

  • ½ cup all-purpose flour maida
  • ¼ cup wheat flour atta
  • 1 tablespoon ghee clarified butter - hot
  • ¼ teaspoon salt
  • 1 teaspoon oil plus more for deep frying
  • water as required to make dough

Instructions
 

Make Stuffing:

  • Heat a pan on medium flame and dry roast the coconut for 5 mins to dry out the moisture if any. I've used frozen, thawed coconut. Fresh coconut can be used too.
  • Add the grated jaggery, mix till it's melted and well combined with the coconut.
  • Stir in the cardamom powder, saffron and cashew pieces (optional).
  • Keep stirring continuously (approximately 2 mins) until the mixture is almost dry. Don't overcook the jaggery coconut filling else it will turn hard. Turn off the heat and keep aside.
  • Allow this coconut jaggery mixture (also known as saran) to cool completely before filling.

Make Covering:

  • Take the wheat flour, all-purpose flour, and salt into a bowl. Mix well. To this add hot ghee and mix well with a spoon. The mixture will be crumbly and soft.
  • Using water as required (used approximately ¼ cup) knead into a smooth but tight dough. A soft dough will absorb more oil while frying.
  • Sprinkle some oil and knead the dough again. Coat it with little oil and cover with a cloth or plastic wrap and allow to rest for 15 mins.

To make Fried Modak:

  • Once the dough has rested, knead it one more time and divide it into equal portions. I divided the dough into 22 balls for making 21 small (bite-size) modaks and 1 karanji.
    Keep the dough balls covered with a wet cloth to prevent them from drying.
  • Similarly, divide the filling into 22 same portions.
  • Grease the rolling pin and roll it into a thin circle. Approximately 3-inch circle.
  • Take 1 portion of the filling and place it in the center of the circle. Apply very little water around the edges.
  • Pull all the pinched edges together into a peak. Pinch off the excess dough and seal firmly.
  • Line a dish or tray with parchment paper and keep the prepared modak on it. Parchment paper prevents the modak from sticking. 
  • Keep modak covered with a wet cloth at all times to prevent them from drying. Continue making the remaining modak in a similar manner.
  • Optional - Make a karanji out of the last ball. Roll into a circle, add the filling, and close to make a semi-circle. Seal the edges either using a fork or using the pinch and tuck method.
  • Traditionally these modak are deep fried. But you can bake or even air fry these.

To Deep Fry Modak:

  • Once you are done making all the Modak, heat oil on medium-high heat for deep frying.
  • When the oil hot, turn the heat down to medium. Test by dropping a small dough ball into the oil. It should sizzle back to the top and turn golden which means our oil is ready.
  • Add the 4-5 modak to the oil (or as many as your pan can hold without overcrowding). Keep stirring gently to help them brown evenly.
  • Once they turn golden remove and drain on absorbent paper. Continue frying all the remaining modaks.
  • Delicious Fried Modak are ready!! Offer them as Prasad to Lord Ganesha and then enjoy them with your meal as dessert or snack.

To Bake Modak :

  • Preheat the oven to 350F. Line a baking tray with parchment paper. Spray some cooking oil onto the modak and line them in a single layer.
  • Bake for 20-30 mins or until golden brown. For that perfectly golden modak, crank up the oven to 425 after 20 mins and bake the modak till golden about 5-7 mins.

To Air Fry Modak :

  • Spray some cooking oil onto the modak and line them in a single layer without overcrowding.
  • Bake at 370°F for 10-12mins or unit golden brown. May vary as per the air fryer model.

Notes

For the outer covering: Use all-purpose flour, wheat flour, or a combination of both to make modak covering. I find a 1:2 ratio of whole wheat to all-purpose flour yields the best results.
Whole wheat flour covering: covering made with Whole wheat flour will be denser and darker when fried compared to all-purpose flour.
For Crispy flaky outer crust: Add hot ghee to the flour while mixing, it makes the covering nice, flaky, and crispy.
Knead a stiff dough: stiff dough prevents the modaks from absorbing too much oil while frying.
Roll dough thin: since a thick dough will result in a denser and hard crust.
Avoid overcooking the stuffing: overcooking the jaggery coconut filling will make it hard. 
Stuffing color: Depending on the color of jaggery, the color of the saran (filling) will vary. Dark jaggery will result in a darker saran.
Nuts are optional: adding nuts to the filling is optional but highly recommend as it adds a nice crunch.
Seal the modaks well: Even a small opening in the modak can drain the filling while frying making the oil
Cooking methods: You can also bake or air fry this fried modak if you are conscious of deep-frying them.
Storing Fried Modak: Allow the modaks to cool completely and then store in an airtight container at room temperature. Consume hint 3-5 days.

Nutrition

Calories: 91kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 28mg | Potassium: 31mg | Fiber: 1g | Sugar: 10g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Tried this recipe?Mention @shwetainthekitchen or tag #shwetainthekitchen!
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Reader Interactions

Comments

  1. Sharans Samayalarai

    September 28, 2012 at 2:28 am

    Delicious Madaks.. well explained... you can link this to my on-going event

    Inviting you to join my on-going events :-

    Onam Sadhya Grand Feast

    Vinayagar Chathurthi Event

    Cheers,
    Sharanya
    Sharans Samayalarai

    Reply
  2. Shweta in the Kitchen

    September 23, 2012 at 8:52 pm

    Thanks you all 🙂

    Reply
  3. divya

    September 22, 2012 at 11:47 pm

    Wow yummy yum!! Loved the preparation :)u have wonderful blog..love to follow u..

    Reply
  4. Kathleen Richardson

    September 22, 2012 at 9:31 pm

    Shweta, I won't vote since I've never had either, but they sure do sound yummy.

    Reply
  5. Richa

    September 21, 2012 at 10:59 pm

    Happy Ganesh Chaturthi to you too.. those are very beautifully made modaks.

    Reply
  6. Swathi Iyer

    September 21, 2012 at 8:06 pm

    Delicious fried modak Shewata.

    Reply
  7. zareena

    September 21, 2012 at 2:21 pm

    mmmm.... mouth wateringly delicious. Perfect clicks.

    Reply
  8. Divya Pramil

    September 21, 2012 at 6:23 am

    Beautifully made dear.. I can see your perfection here 🙂
    Today's Recipe ~ Watermelon Juice
    You Too Can Cook Indian Food Recipes

    Reply
  9. Priti S

    September 21, 2012 at 11:05 am

    Modak looks so yum ....nicely done ...and thanks for sending over to the event

    Reply
  10. Anu

    September 21, 2012 at 8:01 am

    Modaks looks just amazing..loved them..

    Reply
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