Fried modak / Talniche modak

AUTHENTIC FRIED MODAK / TALNICHE MODAK RECIPE

BY SONALI N GHOLAPModak can be made in various ways. You can make flavorful Steamed wheat flour Modak on any festive or special occasion. Modak is a special delicacy from Maharashtra you can make it anytime. Offer it as a bhog/ Prasad to Lord Ganesha.Modak is the favourite food of Lord Ganesha. They are especially prepared during Ganesh Chaturthi (Vinayaka Chaturthi) and Sankashti Chaturthi. Modaks are usually prepared with Wheat flour OR Rice flour for the cover. The filling for both these types of Modaks is same. Here for this  modak recipe , we are using wheat flour. These are a bit easier compared to the ones prepared with Rice flour, those are popularly known as ukdiche modak

INGREDIENTS FOR COVERING

• Maida – 1 cup
• Fine sooji – 1 cup
• Wheat flout – 1 cup
• Salt a pinch
• Hot melted ghee for moyan [shortening ] – 2 tbsp
• Oil / Ghee for deep frying the modaks

INGREDIENTS FOR FILLING

• Freshly grated coconut  – 1 cup
• Mava / khava – ¼ cup
• Grated Jaggery -1/2 cup or ¾ cup
• Poppy seeds / khus khus – 1 tsp roasted
• Cashew – 5 finely chopped
• Almond – 5 finely chopped
• Charoli – 1 tsp
• Sugar – 1
• Elaichi pwdr – 1 tsp
• Ghee 1 tbsp

METHOD FOR MAKING THE DOUGH FOR THE COVERING

Take maida + wheat flour sooji + salt in a big plate .

Add hot melted ghee all over the flour .

Start mixing the flour with clean hands .

Add water little by little and start kneading the dough .

Knead it into a soft dough .

Rub little oil all over the dough .

Cover and keep aside for 30 mins or more .

METHOD FOR MAKING THE FILLING

Taka a pan and dry roast the poppy seeds

Remove and keep aside .

In the same pan add mava + 1 tsp sugar ,stir fry for 2 mins on low flame till golden.

Remove and keep aside .

Heat ghee in a pan ,add the grated coconut and  fry for 3 to 4 mins on medium flame.

Add jaggery and mix well .

Stir fry till dry

Off  the flame .

Add mava and mix well .

Add chopped dry fruit + elaichi pwdr  mix

Filling is ready for use.

**Filling should not be very dry else ,it will become difficult to stuff .

METHOD FOR MAKING MODAKS

Knead the dough once again .

Take a big portion .

And roll it into a big circle by dusting flour .

Now take a glass or round cookie cutter and make small pooris as shown in pic .

Arrange all the pooris on a paper .

Now  take a small portion of the filling [ 1 or 2 tsp ] and place it in the centre of the poori .

Now take one in hand and start pleating .

Make pleats little nearer so that you get many pleats and they look good .

Now start gathering the pleats delicately using thumb and little finger as shown in video .

Don’t press hard ,do it gently.

Pinch on the top and remove excess dough .

***Seal it properly , so that the pleats don’t open .

Repeat the process with remaining.

Heat oil /ghee for deep fry .

Slide in few modaks at a time .

Fry on medium low flame till golden.

Remove on absorbent paper.

Fried modaks are ready to serve .

NOTES

1. We can make these only of maida or wheat flour with sooji  .[any one of the flour ]
2. Sooji gives crisp texture .
3. Khoya /mava is optional ,it gives a rich taste to the modak.
4. If the filling becomes loose ,then refrigerate for some time.
5. Don’t over fill the stuffing else the modaks may break .

STEAMED MODAK RECIPE –https://www.youtube.com/watch?v=byoO69N_lFs&t=2s

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