Air Fried Modak with Coconut Jaggery filling
Air Fried Modak is a low oil version of the popular Fried Modak. Crisp dumplings made with flour, these are filled with sweetened coconut and perfect for any Indian festival.
Servings: 10
Calories: 159kcal
Ingredients
For the Outer Covering
- 1 cup Whole Wheat Flour
- 1 pinch Saffron
- 2 tablespoon Ghee (hot)
- ⅓ cup Water (cold; more if required)
- ¼ teaspoon Salt
- 1 tablespoon Ghee (to coat)
For the Filling
- ½ cup Desiccated Coconut
- ½ cup Grated Jaggery
- ⅛ teaspoon Nutmeg powder
- ¼ teaspoon Cardamom Powder
- 4-5 Almonds (slivered)
- 4-5 Cashews (slivered)
- 4-5 Pistachios (slivered)
Instructions
To make the covering
- In a bowl add the wheat flour. To that add salt, saffron and ghee and mix well.1 cup Whole Wheat Flour, 2 tablespoon Ghee, ¼ teaspoon Salt, 1 pinch Saffron
- 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.⅓ cup Water
- 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.½ cup Desiccated Coconut
- Add the grated jaggery, nuts, cardamom and nutmeg powder. Mix well and turn down the flame.½ cup Grated Jaggery, ¼ teaspoon Cardamom Powder, 4-5 Almonds, 4-5 Cashews, 4-5 Pistachios, ⅛ teaspoon Nutmeg powder
- 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.1 tablespoon Ghee
- 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.
Notes
- Seal the modak edges well. This version is air-fried so the probability of filling leaking is minimum; yet they look nice when sealed well.
- Do not overfill the modaks to avoid them from exploding. However, adding too little filling will make the modaks wilt while air frying. It has ti be just right.
- At every stage cover the dough and the modaks. 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. However, 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.
- Skip nuts for a nut-free version and swap the ghee for oil for a Vegan recipe.
Nutrition
Serving: 1modak | Calories: 159kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 61mg | Potassium: 78mg | Fiber: 2g | Sugar: 11g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 1mg