Fried Modak is a traditional recipe from the NKGSB cuisine of Karwar. In Karwar, in the olden days, the celebrations of Ganesh Chaturthi were on a very large scale, more than on Diwali. Lighting of firecrackers was done during the Ganesh Chaturthi festival rather than on Diwali.
Well, the food of the NKGSB Karwaris consists of mainly rice, coconuts, jaggery, corriander seeds, and sometimes a few more simple spices. The sweet dishes made in this cuisine are always using coconuts or coconut milk rather than plain milk and jaggery. One such dish is Fried Modak which were always made on Ganesh Chaturthi in every home. These Modak are made using whole wheat flour rather than the rice flour used to prepare Ukdiche Modak (Steamed Modak).
I have made a slight change here by adding some fresh mango pulp to it to give it a slight mango flavour. In case the mango pulp is unavailable, then do increase the jaggery by a little quantity.
For some more traditional sweet dishes, do take a look at the following recipes too….
Here’s the recipe for the delicious Fried Mango Modak….
Prep Time : 35 min
Cooking Time : 2 min
Serves : 5 (11 Modak)
For The Outer Covering :
- 1 cup Whole Wheat Flour
- 1 tbs Semolina
- 1 tsp Oil
- 1/4 tsp Salt
For The Stuffing :
- 1 cup Fresh Grated Coconut
- 1/4 cup Jaggery (Gud/Gool)
- 1/2 cup + 2 tbs Fresh Mango Pulp
- 1 tsp Cardamom Powder
- 1 tsp Homemade Ghee
- 1 pinch Salt
Oil For Frying The Modaks As Required :
- To make Fried Mango Modak, first knead a dough using the whole wheat flour, semolina, oil and the salt, using water as required to get a slightly stiff dough.
- Smear some oil over this dough and cover with a lid. Set it aside till further use.
- Next, heat a pan to prepare the coconut stuffing.
- Add a teaspoon of homemade ghee and heat it.
- Next, add the grated fresh coconut, mango pulp and jaggery. Stri to mix well on high heat for a minute.
- Lower the heat to medium and add the salt and cardamom powder and stir till the jaggery melts and all ingredients come together.
- Switch off the flame and set it aside to cool.
- To prepare the outer covering, there are two ways. First divide the dough into 11 equal parts.
- Now, either roll out a medium thick round disc out of the dough using the rolling pin.
- Or, using your fingers, create a bowl type hollow with the dough into which we can stuff the coconut mixture.
- Hold one of the dough disc or bowl in one palm and keep a portion of the stuffing right in the middle. Press it down a little.
- Next, start pinching the edges of the dough at small intervals and then bring them all together towards the middle using your fingers very lightly.
- Close them towards the top to seal well, like a small mountain peak.
- Repeat these steps for all the dough discs.
- Next, heat a kadhai and add oil to it for frying the Modak.
- When it heats up, lower the flame and add one modak at a time and fry it, all the while splashing some oil over it with the slotted spoon.
- When the bottom side is slightly browned, flip it slightly towards the side to fry well it’s top portion too.
- When the modak is golden brown on all sides, drain onto an absorbent paper.
- Serve these delicious Fried Mango Modak during Ganesh Chaturthi or any other festivals!
The mango pulp can be increased a bit more if desired and the jaggery in general needs to be adjusted as per the sweetness of the mango pulp used!
Pictures depicting the process:
8. Some are rolled ones, some made with fingers into bowl shape…