About the Dish
Fried Modak, also known as Tale Modak in Maharashtra, is a crunchy and delicious variation of the traditional Modak, where the outer shell is deep-fried to a golden brown instead of being steamed. This version has a crispy, flaky texture on the outside, with a sweet and aromatic coconut-jaggery filling inside, making it an irresistible treat, especially during Ganesh Chaturthi celebrations.
Unlike Ukadiche Modak, which has a soft rice flour shell, Fried Modak is made using wheat flour, all-purpose flour (maida), or semolina (rava/sooji) mixed with ghee to form a dough similar to that of samosas or gujiyas. The filling typically consists of grated coconut, jaggery, cardamom, and sometimes poppy seeds or dry fruits, giving it a rich and nutty flavor.
Once shaped, the Modaks are deep-fried until golden and crispy, adding a delightful crunch that contrasts beautifully with the soft and sweet filling. Since they have a longer shelf life than steamed Modaks, they are often made in large batches and enjoyed over several days.
Fried Modak is loved for its buttery, crunchy texture and its ability to retain its shape and taste for longer. It is a popular prasad (offering) for Lord Ganesha and a festive favorite among those who prefer a crispier twist to the traditional Modak.
Recipe
Ingredients
Directions to make
For the Outer Shell
- 1 cup (125g) all-purpose flour (maida) or wheat flour
- 2 tbsp fine semolina (rava/sooji) – for extra crispiness
- 2 tbsp ghee (clarified butter)
- A pinch of salt
- ¼ cup water (adjust as needed)
- Oil for deep frying
- 1 cup grated coconut (fresh or desiccated)
- ½ cup jaggery (grated or powdered)
- ½ tsp cardamom powder
- 1 tbsp poppy seeds (optional, for crunch)
- 1 tbsp chopped nuts (cashews, almonds, or pistachios, optional)
- 1 tbsp ghee
Step 1 : Prepare the Dough
- n a bowl, mix flour, semolina, and salt.
- Add ghee and rub it into the flour until it resembles breadcrumbs.
- Gradually add water and knead into a stiff yet smooth dough. Cover and let it rest for 15-20 minutes.
- Heat ghee in a pan over medium heat.
- Add poppy seeds (if using) and sauté for a few seconds.
- Add grated coconut and stir for 2-3 minutes until it releases its aroma.
- Mix in jaggery and cook for another 2-3 minutes until it melts and combines with the coconut.
- Add cardamom powder and nuts, then mix well.
- Turn off the heat and let the filling cool completely.
- Divide the dough into small balls (about lemon-sized).
- Roll each ball into a small 4-inch circle, keeping the edges thinner than the center.
- Place a spoonful of filling in the center.
- Gather the edges and pinch them together to form the Modak shape. Seal properly to avoid breaking while frying.
- Heat oil in a deep pan over medium-low heat.
- Once the oil is hot, carefully add 2-3 Modaks at a time.
- Fry until they turn golden brown and crispy, flipping occasionally. This should take about 3-4 minutes per batch.
- Remove and drain excess oil on a paper towel.
Let the Modaks cool slightly before serving. Enjoy them warm with a drizzle of ghee or store them in an airtight container for up to 3-4 days.
