Fried Modak Recipe

fried modak recipe talniche modak maida modak

WEBAug 30, 2019 · deep fry in medium hot oil. allow it to fry on low flame stirring occasionally. fry until modak turns golden and crisp, takes …

1. firstly, in a large mixing bowl take 1½ cup maida, 2 tbsp rava and ½ tsp salt.
2. firstly, in a large kadai heat 1 tsp ghee and add 1 cup coconut, ½ cup jaggery.
3. knead the dough slightly and pinch a small ball and flatten.

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Fried Modak Recipe Fried Modak Recipe for Ganesh …

WEBAug 3, 2022 · Using only wheat flour will yield slightly hard crust. 2. Add water as needed and a pinch of salt. Mix to make a stiff or tight dough. …

1. Add ghee to the flour and rub the flour very well for 2 to 4 minutes to incorporate the ghee.
2. Pour water and salt as needed. Make a stiff dough. Cover and set aside for 10 mins.
3. Meanwhile make the stuffing ready by heating coconut, water, cardamom and jaggery/ sugar. When the mixture turns sticky, switch off and add the cashews. Cool this mixture and make 11 equal sized balls.
4. Divide the dough to 4 equal balls. Grease the rolling area and roll the ball to a roti that is neither too thick nor too thin.

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Fried Modak Recipe Ministry of Curry

WEBAug 26, 2022 · Here is how to make fried Modak in 4 simple steps. Please refer to the recipe card for full details: Step 1: Knead the dough and …

1. Take whole wheat flour in a mixing bowl. Add saffron, salt and hot ghee. Mix well. If you press the dough in hand and it should form balls at this stage. Slowly, add a little bit of water at a time, make firm yet pliable dough. For the wheat flour I use, ⅓ cup of water works well. You may need to adjust the water by 1 to 2 tablespoons, more or less. Keep the dough covered in a bowl and allow it to rest for 20 minutes. Knead the dough once again and make 12 equal sized balls.
2. Take one ball at a time, press it in the palm of your hands and roll into a 4-inch circle. Place 2 teaspoons of filling in the center and pinch the sides of the rolled dough making 12-13 pleats all around. Then bring the pleats together in the center and press them together to seal the modak. Feel free to apply a little bit water to the rim to help the modak pleats stick together well on th top so they do not open when frying. Repeat this for the remaining dough balls.
3. Heat oil in a small frying pan. Once the oil is hot, reduce the heat to medium. Carefully add 2 to 3 modaks at a time to the hot oil and fry them for 3 to 4 minutes, turning them in the oil so all the sides get fried evenly. Take the modak out and place them on a paper towel lined dish so that the excess oil gets absorbed. Fry the remaining modak.
4. Note: If any of the modak open up during frying, carefully strain the oil and discard any filling that may have spilled and then continue to fry again. Remember to seal the tops of the raw modak firmly to make sure they are sealed well before frying.

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