This version of Fried Modak; these sweetened coconut filled dumplings are made using a mold and then air fried. Delectable and easy to make!
Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase.
The festival of Ganesha is fast approaching. To celebrate this we make modaks. Cone shaped sweets that are often filled with various sweet fillings; modaks can be steamed, fried or neither.
I totally love making modaks and I have shared several recipes already. Today I am sharing a traditional recipe with a slight variation.
Fried Modaks are always the STAR of the celebration. Flour covering filled with sweetened jaggery coconut filling; these are delicious and addictive.
Every time I attend Ganesha Puja at our friends' place, I look forward to having some fried modaks. This year I made my own; just that I air fried them instead of frying.
What you need to make these coconut modaks
The out covering of these modaks is made with wheat flour. A mix of all purpose and wheat flour can be used too. Just adjust the water to make a stiff dough.
Meanwhile the filling is made with jaggery and coconut. The coconut used can be fresh, frozen or desiccated. I have used the desiccated one.
Use grated jaggery in the filling. Powdered jaggery does not necessarily yield the best texture. I use traditional Kolhapuri Jaggery in the recipe.
Adding nuts cardamom and nutmeg to the filling gives it a lot of flavor and taste. However these can be modified based on preference. Adding poppy seeds, raisins or other nuts can be done too.
Air Frying the Modaks
The traditional recipe is to fry these wheat flour dumplings. However, this version is air fried. But we totally LOVE the taste and how they turn out.
The same recipe can be used to fry the modaks too. They can be deep fried or shallow fried.
The other alternate is to bake them. The resultant modaks will be equally delicious!
Using a mold to shape the modak
Those who have tried fried modaks know how intricate the folds are. It is truly a task of skill and patience. I have made them that way before but today I am sharing an easy version using a modak mold.
I used a medium size mold that would hold about 1.5 teaspoon of filling. Choose the size of the mold as you like.
Tips to get the recipe right each time
Make sure the modak edges are sealed well. This version is air fried so the probability of filling leaking is minimum. But if these are fried, they need to be sealed completely.
Add the right amount of filling to avoid them from exploding in hot oil. Adding too little filling will make the modaks wilt while air frying.
At every stage make sure the dough and the prepared modaks are covered. They will dry out and crack if left open.
I like to coat mine with oil or ghee before air frying. It gives the modaks an even color and texture. This is optional.
The same recipe can be used to make modaks without a mold too. The dough needs to be pleated well and closed completely before air frying. Plus, the recipe works well for a fried version too.
Love modaks? Try these recipes for Ganesha Chaturthi this year:
Steps
In a bowl add the wheat flour. To that add salt and ghee and mix well.
Then add water and form a stiff dough. I used ⅓ cup water but you can add more if required. Do not make the dough too soft.
Knead the dough well and let it rest covered in shrink wrap for 20-30 minutes.
In a pan roast the coconut for a couple of minutes on low flame. Do not let it change color.
Add the grated jaggery, nuts, cardamom and nutmeg powder. Mix well and turn down the flame.
Let the mixture cool.
Divide the dough into equal parts. Leave out two parts and make round balls with the remaining.
Using a medium size mold, press in one dough ball. Spread the dough evenly to coat the mold.
Add 1 ½ teaspoon filling and press it down. Take a small part of dough from the remaining dough and cover the filling.
Press and open the mold. Remove the modak. Set aside and cover.
Repeat with all the remaining dough. I was able to get 10 modaks.
Set the air fryer to 370 F and preheat. Spray some oil or apply ghee on the modaks.
Arrange in a single layer and cook for 12 minutes. Move them around at about 6 minutes.
Remove from fryer and serve.
Ingredients
For the outer cover
Whole Wheat Flour 1 cup
Saffron a pinch
Hot ghee/ clarified butter 2 tbsp
Cold Water ⅓ cup (more if required)
Salt ¼ tsp
Oil or ghee to coat 1 tbsp
For the filling
Desiccated or fresh coconut ½ cup
Grated Jaggery ½ cup
Nutmeg powder a pinch
Cardamom Powder ¼ tsp
Almonds, Cashews, Pistachios slivered 2 tsp
Method
To make the covering
In a bowl add the wheat flour. To that add salt and ghee and mix well.
Then add water and form a stiff dough. I used ⅓ cup water but you can add more if required. Do not make the dough too soft.
Knead the dough well and let it rest covered in shrink wrap for 20-30 minutes.
To make the filling
In a pan roast the coconut for a couple of minutes on low flame. Do not let it change color.
Add the grated jaggery, nuts, cardamom and nutmeg powder. Mix well and turn down the flame.
Let the mixture cool.
To make the modak
Divide the dough into equal parts. Leave out two parts and make round balls with the remaining.
Using a medium size mold, press in one dough ball. Spread the dough evenly to coat the mold.
Add 1 ½ teaspoon filling and press it down. Take a small part of dough from the remaining dough and cover the filling.
Press and open the mold. Remove the modak. Set aside and cover.
Repeat with all the remaining dough. I was able to get 10 modaks.
To air fry the modak
Set the air fryer to 370 F and preheat. Spray some oil or apply ghee on the modaks.
Arrange in a single layer and cook for 12 minutes. Move them around at about 6 minutes.
Remove from fryer and serve. These can be kept in an airtight container for 1-2 days or up to a week in the refrigerator.
DISCLOSURE: WE ARE A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES.
Leave a Reply