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 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
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
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
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.
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.
Make Fried modak
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.
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
Deep Fry Modak
You can also bake or air fry modak. Please see the recipe card below for instructions.
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.
Recipe Tips
For the outer covering: Use all-purpose flour, wheat flour, or a combination of both to make a modak covering.
Whole wheat flour covering: covering made with only 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 the 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 recommended 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
Fried modak can be stored in an airtight container at room temperature for 3-4 days. Allow them to cool completely before storing.
Yes, the filling can be made using desiccated coconut. Just add a tablespoon or two of water to bring in some moisture.
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.
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.
Sweet Recipes for Ganesh Chaturthi
Savory Recipes for Ganesh Chaturthi
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\
Recipe Card
Fried Modak Recipe
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)
- 1 cup flour (120 grams wheat flour /maida or mix of both) see notes
- 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.
Cute & delicious snack!!
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http://hyderabadicuisinerecipes-angel.blogspot.com
wow so lovely modak...
VIRUNTHU UNNA VAANGA
Tempting and delicious modaks..
Divya's Culinary Journey
Very crisp and delicious modak.
wow..tht looks really crispy & tasty!!!
Delicious modaks..nice one..
Shabbu's Tasty Kitchen
yummy and delicious modak.
Mystyle of Recipes
i liked fried one 🙂
these modak's looks great
super modak
yummy Modak.. nice presentation
Great-secret-of-life.blogspot.com
Super cute and beautiful looking fried modaks, simply drooling here.
Really looking awesome Shweta... Presentaion is mindblowing.
Delicious modak.....Happy vinayagar chaturti....