Modak is a delicacy made during festivals in India. There are many types and varieties of modak. The variations are in the different types of filling, the shape, and the way it is cooked. They can be steamed, shallow fried, or deep-fried. Today's recipe is a deep-fried version of modak made with all-purpose flour and semolina. The filling for the modak is made using jaggery, coconut, and cardamom powder.
We first begin with the preparation of the sweet filling. After it is ready and as it cools, the dough for the covering is prepared. The dough is then rolled into small balls and small rounds and filled with the coconut jaggery mixture. They are then neatly folded into place and joined together at the top as shown in pictures below. A little milk is used to bind the folds. It takes a little practice to get a neat little dumpling. It is quite fun making it as well. There are also moulds available these days in the store or online if you have trouble getting the shape right. Please read on for the full recipe and details with steps and pictures. Hope you enjoy making them as much as I did!
A delicacy which is deep fried and sweet dumplings made out of all purpose flour , coconut and jaggery
- 2 cup coconut shredded
- 1 cup jaggery
- ½ tsp cardamom powder
- 1 cup All-purpose flour(Maida)
- ½ cup Semolina(Rava)
- 2 tbsp oil
- 8 tbsp milk
- 1 pinch salt
- 5 cups oil for deep frying
Heat a pan and add coconut and jaggery to it.
Keep stirring gently. As it gets heated, jaggery will melt. Cook for about 7 to 8 minutes .
Add cardamom powder and continue stirring .The stuffing should be just about dry or semi-dry , not too wet or too dry as it can get hard.
Transfer into a bowl and let it cool.
Take the all purpose flour and semolina in a bowl .
Add the oil and mix well.
Next add the milk and knead well.
Cover with a damp cloth and let it rest for about 10 minutes.
Divide the dough into small portions to make small balls and roll into small circles about the size of your palm.
Wet the circumference of the circle with a little milk.
Holding the rolled circle on your palm , place about a tablespoon of filling in the center of the circle .
Make neat little pleats by pinching the sides which will stick together as they are wet.
Join all the pleats at the center and glue them together by pressing them all together.
Keep all the modaks filled and ready to be deep fried.
Heat oil with a medium flame .When hot enough fry the modaks till they are golden brown in color. Drain the modak out into a container lined with paper towel .
Modak is ready to be served.