Today I present Talniche Modak | Fried Modak as my entry for the 106th Foodie Monday Blog Hop with the theme Ganesh Chaturthi recipes.
Ganesh Chaturthi (called Pillayar Chavithi in Tamil Nadu and Vinayaka Chaviti in Andhra Pradesh) is one of my favourite festivals and perhaps, the biggest festival in Maharashtra. Modak (or Kozhukattai) is a must for Vinayaka Chaviti | Ganesh Chaturthi pooja as it is among Ganapati’s favourite food.
I usually make the traditional Steamed Modak| Ukdiche Modak for naivedyam. In Maharashtra, they also make Talniche Modak or Fried Modak. I have been meaning to try this recipe for a while now and the Blog Hop theme presented me with the perfect opportunity.
What I like about this modak is the contrast of textures and tastes; the soft sweet coconut poornam inside and the slightly savoury crunchy exterior. Also, the Talniche Modak last a wee bit longer than Ukdiche Modak and so if you can make them in advance.
Do also see my post on Recipes for Ganesh Chaturthi.
I will post the step-by-step recipe with pictures of every stage later. Today I was rushed off my feet as I had a birthday lunch to attend and then a concert in the evening. I gave up my Sunday afternoon siesta to create this post. 😀
How to Make Talniche Modak | Fried Modak
Talniche Modak | Fried Modak is a naivedyam made for Ganesh Chaturthi in Maharashtra. It uses a wheat flour covering and is deep fried unlike the traditional Modak which is steamed.
- 3/4 Cup Wheat Flour
- 1 tbsp Ghee
- 2 Large Pinches Salt
- Water as Required
- 2/3 Cup Fresh Grated Coconut
- 1/2 Cup Sugar
- 1/2 tsp Cardamom Powder
- Oil for Deep Frying
Melt the ghee.
Add the ghee to the wheat flour.
Mix the ghee into the wheat flour with your fingers till you have a crumbly texture.
Gradually add water and knead into a firm but malleable dough.
Cover and set aside.
In a heavy bottomed vessel, mix the grated coconut, sugar, and cardamom powder.
Using a low to medium heat, cook the mix while stirring till the sugar melts and the mix comes together as a ball.
Turn off the heat and remove the poornam into a plate.
Divide the dough for covering into 11 portions.
Divide the poornam/filling into 11 portions.
Using a floured surface, roll the covering dough into 4" circle.
Place one portion of the filling in the centre of the circle.
Gather up the edges of the covering to form a potli or a small parcel. You can also make small pleats by pinching the covering as I have done.
Repeat till all modaks are formed.
Heat oil till it is medium hot. If you drop a pinch of the covering dough, it should first sink and the surface slowly.
Carefully place the modaks in the oil.
Fry over low-medium heat to get a crisp golden covering.
Remove with a slotted spoon to ensure excess oil drains.
Leave on a plate for 5 minutes to cool.
Transfer to an air-tight container for storage.
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