Deep Fried Modak (Indian Dumplings with Grated Coconut and Jaggery)
Modak is an Indian dumpling which can either be deep fried or steamed. Today’s recipe is deep fried modak which has freshly grated coconut, jaggery, sesame seeds, cashewnuts, cardamom powder and little ghee or clarified butter as filling.
Servings 11 Modak
Ingredients
Ingredients — Outer Coating:
- 1 cup whole wheat flour atta
- 2 teaspoons oil
- Water as needed, for kneading
- ¼ teaspoon salt
Ingredients — Filling:
- 1 cup fresh grated coconut
- 2 tablespoons grated jaggery
- 2 tablespoons roasted sesame seeds
- 5 cashews crushed into small pieces
- 4 cardamom pods peeled and crushed
- 1 teaspoon ghee
- A pinch of salt
For frying:
- 2 cups oil
Instructions
- Mix whole wheat flour with water, oil, and salt to a semi-soft dough. Cover and rest for 30 minutes.
- Heat a kadai. Add grated coconut, jaggery, sesame seeds, cashews, cardamom, ghee, and salt. Mix on low flame, then cool.
- Make small dough balls and flatten each into a 4-inch circle.
- Place a circle in your palm, add filling, and pinch the edges into folds.
- Bring all folds together at the center and seal firmly.
- Heat oil in a kadai and deep-fry modaks in batches of 2–4 until golden brown.
Video
Notes
If shaping by hand feels tricky, a modak mould can help fill and shape the dough consistently.