Plot No.3B, Hoskote KIADB Industrial Area, Pillagumpa, Hoskote Taluk 562114 Bengaluru IN
Plot No.3B, Hoskote KIADB Industrial Area, Pillagumpa, Hoskote Taluk Bengaluru, IN
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Now indulge in Ganesha’s favourite Fried Modaks, made the Organic way!

  • By Meghna Kar
  • •  Aug 31, 2022

The festive times of 2022 are finally here & we are kick-starting them with Ganesh Chaturthi. What’s the first thing we think of when we hear the word Ganesh Chaturthi & food? Modaks, isn’t it? Modaks are known to be Ganesha’s favourite food & a Maharashtrian sweet made during Ganesha festival to offer Shri Ganapati. Ever wondered what it is like to indulge in as many Modaks as you want without feeling guilty of it affecting our health the next day onwards? Here’s a simple recipe of how to make Fried Modaks using 100% Certified Organic ingredients for your guilt-free indulgence! Fried modak are also called talniche modak in Marathi language.

Dough preparation:

1: In a bowl, sieve 2 cups of Pro Nature Organic Maida with ½ teaspoon salt or as per taste. Mix well. Then heat 2 tablespoons of Pro Nature Organic cold-pressed Oil until warm or lightly hot in a small bowl or small pan and add this warm oil to the sifted flour.

If you prefer, you can use 1 cup of Pro Nature Organic Whole Wheat Flour and 1 cup of all-purpose flour (maida). Instead of oil you can also use Pro Nature Classic Ghee too.

2: Add water as required in parts and knead the dough till it becomes smooth but also has a firm texture. Do not make the dough soft like a roti or chapati dough. It should be firm and stiff dough. A soft dough will make the crust soft and not crispy or crunchy. Once ready, keep it covered & aside for 20-30 mins.

Sweet stuffing preparation:

In a thick bottomed kadhai, add & mix: 1.5 cups of desiccated coconut, Organic jaggery powder, 1 spoon of Organic sesame seeds, Organic cardamom powder & nutmeg powder. Add ½ cup water & cook in low heat until the water dries up and all the jaggery melts. Keep aside to cool.

Modak Preparation:

Pinch a small sized ball from the dough and roll it in your palms to form a smooth & neat ball. Place it on a board and dust lightly with some flour on top. With a rolling pin gently make a thin round dusting the surface or the dough ball with some dry flour. Roll to about 3 to 4.5 inches diameter. Please remember to roll the dough thin or medium-thin but not thick.

While rolling the center can be a little thick but the edges have to be thin as when you bring together the edges the thickness increases and on frying it becomes pretty dense and hard. Take the rolled dough circle on your palm add 2 to 3 tablespoons of the sweet stuffing in the center of the thin round. Now start folding and pinching the edges of the dough one by one. This comes from practice. Ensure that the modak are sealed well and there is no opening or gap. Otherwise, the filling will come out while frying. Some of it will get stuck on the crust and get caramelized or browned while the remaining will get burnt in the oil.

Heat oil as needed in a kadai or wok. Carefully, place the prepared wheat modak in medium hot oil.

When the outer crust has become light golden, turn over gently with a slotted spoon and continue to fry. This way turn over each wheat modak as needed a few times and fry them till they look crispy and golden. Serve hot!

Modak Variations:

In addition to the fresh coconut filling, here are 3 other fillings that taste heavenly in this fried Modak recipe:

  1. Dry coconut filling (dry desiccated coconut with Organic Brown sugar),
  2. Sweet sesame filling (Organic sesame seeds with Organic jaggery),
  3. Lentil & jaggery filling is also known as Puran.


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