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modak, Deep fried modak, Indian dumpling with grated coconut and jaggery
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5 from 2 votes

Deep Fried Modak (Indian Dumplings With Grated Coconut And Jaggery)

Course Desserts, Sweets, Snacks
Cuisine Goan, Indian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 11 Modak
Author Raksha Kamat


For outer coating:

  • 1 cup whole wheat flour / Atta
  • 2 teaspoon oil
  • As required water for kneading the flour
  • 1/4 tespoon Salt

For filling:

  • 1 cup coconut freshly grated
  • 2 tablespoon jaggery grated
  • 2 tablespoon sesame seeds roasted
  • 5 cashewnuts crushed into very small pieces
  • 4 cardamom peeled and crushed
  • 1 teaspoon home-made ghee
  • A pinch Salt

For deep-frying:

  • 2 cups oil


Let’s make the dough:

  • First make the dough ready by mixing the whole wheat flour with water, oil and salt. Remember that while adding water, add little at a time and keep on mixing with your fingers till dough of semi-soft consistency is reached.
  • Cover and keep the dough aside for 30 minutes. When the dough is resting, make the stuffing ready.

Let us make the stuffing ready:

  • Heat a kadai. Add grated coconut, grated jaggery, roasted sesame seeds, crushed cashewnuts, crushed cardamom, ghee and salt. Mix all the ingredients properly on low flame.
  • Let it cool.

Let’s make the modaks or dumplings:

  • Make small balls out of dough.
  • Flatten them into thin circles of diameter 4 inches.
  • Keep the flattened dough circles on your palm and add 1 teaspoon of filling.
  • Pinch and make folds on the edges.
  • Bring all the folds together and join all folds at the center and seal properly. Else the stuffing will come out while frying.
  • Heat oil in a kadai. After oil gets heated, deep-fry all the stuffed modaks in batches of 2 or 4 until they turn brownish.


If you can't shape modak by hand, then you can order this modak mould from Amazon and fill the stuffing in it. I did not try using the mould as I prefer doing it by my hands.