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.
Talniche Modak
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.
Fried Modak | Talniche Modak
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
Ingredients
- 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
Instructions
- 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.
Fried Modak
Looks beautiful & delicious !
These Talniche Modaks look very tempting. It’s good that they have a longer shelf life than the Ukdiche Modaks. Personally love the steamed ones with some ghee drizzled on top.
Me too…. Ukdiche Modak and ghee, my idea of bliss!
I make talniche modak every month for Sankashti Chaturthi …apt share for the occasion Aruna ..feeling like grabbing one now ?
Absolutely delicious looking modaks and yes we can store these like karanji, ryt Aruna ?
This is super delish & one of my fav varieties of modaks & i dont care abt the calories coz its so so good… Afternoon well spent I must say .. Lovely creation!
These Modaks are super tempting, will make on Ganesh Chaturthi
U know what, I am going to make these modak on this festival…Thank you for lovely recipe 🙂
Never tasted fried modak. These are looking so inviting. Bookmarking it. Superb share.
My mouth was watering as I was reading through the recipe. Love coconut. A delicious recipe. When I first saw all the pandals in Mumbai 10 years ago for the first time, I was truly amazed. The whole city from the airplane, shone with blinking lights from the numerous pandals.
These Modaks are definitely different and as I was reading through the recipe my mouth was watering. Love coconut. Ganesh Chaturthi is definitely very festive in Mumbai. 10 years ago I witnessed the festival for the first time in Mumbai. From the airplane, the whole city shone with the decorative lights from the numerous pandals.
Yes, Mayuri. In Mumbai, Ganesh Chaturthi is so special. I love the festive atmosphere. 🙂 I will be making these Modaks again on Friday.
Wow…Fried Modaks…looks yummy, nice and crisp.
That they are. It also explains why some of us Bhaktas are roly-poly like Ganesha. 😀 😀
Wow! Very interesting!
I never saw fried Modaks and I have bookmarked this recipe to give it a try!
Fried Modak looks so tempting!!
Thank you!
Delicious and Bappa’s favorite! Love!
Nice recipe 🙂