If you're craving a treat that's both crunchy and sweet, this Fried Modak recipe is just what you need. A popular delicacy enjoyed during festivals like Ganesh Chaturthi, this deep-fried version of the traditional modak features a crisp, flaky outer layer and a flavorful filling made with jaggery and coconut. With every bite, you'll love the perfect blend of textures and flavors that will leave you coming back for more!

Modak made with Fried modak recipe on a green and white plate.

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Why you'll love this Fried Modak Sweet dumpling?
Ingredients needed
How to make the Modak?
Related Recipes
Fried Modak Recipe

Why you'll love this Fried Modak Sweet dumpling?

The modak has an outer savory, crispy, and flaky covering of all-purpose flour and semolina and a delicious sweet coconut filling. One bite into this, and all flavors exude out.
The effort in making this is worth the joy of having it and sharing it with others.
Loved by kids and adults alike. Great for get-togethers and picnics.
You can store it in an air-tight container for about 3- 4 days and in a refrigerator for a longer time.

Ingredients needed

Grated coconut, fresh or frozen, thawed
Jaggery is preferred, or you can use sugar as a sweetener.
cardamom powder
All-purpose flour (Maida)
Semolina (Rava)
Kitchen staples - oil, milk, salt

There are many types and varieties of modak. The variations are in the different types of filling, the shape, and how you cook it. You can either steam, deep-fry, or shallow-fry these delicacies. In today's recipe, we deep-fry the modak made with all-purpose flour and semolina. To make the filling, we use jaggery, coconut, and cardamom powder.

If you plan to serve this for festivals and are looking for savory snacks to go along with it, do try the murukku, chana dal vada, and deep-fried sabudana vada

How to make the Modak?

We first begin with the preparation of the sweet filling, which is similar to the filling for Ela Ada. After it is ready and as it cools, we make the dough for the outer covering. Roll the dough into small balls and small rounds and fill with the coconut jaggery mixture.

Neatly fold the dough into place and join together at the top as shown in the pictures below. Use a little milk 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 molds available these days in the store or online if you have trouble getting the shape right.

Step 1: Combine AP flour, semolina, oil, and milk and knead into a tight dough.

Step 2: Rest the dough for some time.

Modak stuffing made with coconut and jaggery and stirred with wooden spoon.

Step 3: Heat the grated coconut, jaggery, and add cardamom powder to form the filling.

modak dough rolled and stuffing placed in center on a wooden board.

Step 4: Take a small scoop of the dough and roll it into a nice round shape. Place the filling in the center.

Step 5: Pinch the idea and join them together.

Step 6: The modak will look like the above once it's finally shaped.

Modak shaped ready to be fried on a white plate.

Step 7: Keep the modaks ready for frying.

Step 8: Deep fry the modaks in oil and transfer them to a serving bowl when done.

Modak made with Fried modak recipe on a green plate in front of an idol.

Hope you enjoy making them as much as I did! You may also enjoy the Mawa Gujiya(how to make mawa gujiya) and Karanji, which are also similar deep-fried sweets like the Modak.

Modak made with Fried modak recipe cut in center.

If you tried this Fried Modak Recipe or any other recipe on my blog, please leave a 🌟 star rating and a 📝 comment below. I love hearing from you!