Imagine biting into a crispy, golden-brown dumpling that reveals a luscious, sweet coconut and jaggery filling - welcome to the world of Fried Modak! These traditional Indian delicacies are not just a dessert; they're a celebration of flavor, culture, and culinary artistry. Beloved during festivals like Ganesh Chaturthi and cherished in homes across India, these divine sweet dumplings are about to transform your dessert game forever. Get ready to embark on a mouthwatering journey that will transport your taste buds straight to the heart of Indian cuisine!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Indian
Serves: 12 servings
Ingredients
- 1 cup rice flour
- 1/2 cup water
- 1 cup grated coconut
- 1/2 cup jaggery, grated
- 1/4 teaspoon cardamom powder
- Oil for frying
Instructions
- In a mixing bowl, combine rice flour with warm water gradually, kneading into a smooth, soft dough. Cover and let rest for 15 minutes.
- Prepare the sweet filling by mixing grated coconut, grated jaggery, and cardamom powder in a separate bowl. Cook this mixture on low heat for 5-7 minutes until it becomes slightly sticky and well combined.
- Divide the rice flour dough into small, equal-sized portions. Roll each portion into a thin, circular disc about 3-4 inches in diameter.
- Place a spoonful of the coconut-jaggery filling in the center of each disc. Carefully fold and pleat the edges to create a modak shape, ensuring the filling is completely sealed.
- Heat oil in a deep frying pan to medium-high temperature (around 350°F/175°C). Test the oil temperature by dropping a small piece of dough - it should rise immediately.
- Gently slide the prepared modaks into the hot oil, frying them in batches. Fry until they turn golden brown and crispy, turning occasionally for even cooking.
- Remove the fried modaks using a slotted spoon, allowing excess oil to drain. Place on absorbent paper towels to remove additional oil.
- Let the modaks cool for a few minutes before serving. They can be enjoyed warm as a sweet snack or dessert.
Tips
- Dough Consistency is Key: Ensure your rice flour dough is smooth and pliable. Too dry, and it will crack; too wet, and it won't hold the shape.
- Temperature Control: Maintain a consistent oil temperature around 350°F/175°C. Use a thermometer if possible to avoid burning or undercooking.
- Sealing Technique: When folding modaks, press edges firmly to prevent filling from leaking during frying.
- Batch Frying: Don't overcrowd the pan. Fry modaks in small batches to ensure even cooking and crispy texture.
- Oil Drainage: Always place fried modaks on absorbent paper towels to remove excess oil and maintain a light, crispy exterior.
- Filling Balance: Cook the coconut-jaggery mixture until it's slightly sticky but not too dry, ensuring a moist and flavorful center.Pro tip: These modaks are best enjoyed fresh and warm, so serve immediately after cooling for the ultimate taste experience!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
