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Talniche Modak | Fried Modak
Aruna
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.
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Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course
Dessert
Cuisine
Indian, Maharashtrian
Servings
11
Modaks
Ingredients
1x
2x
3x
For the Covering
3/4
Cup
Wheat Flour
1
tbsp
Ghee
2
Large Pinches
Salt
Water as Required
For the Filling/Poornam
2/3
Cup
Fresh Grated Coconut
1/2
Cup
Sugar
1/2
tsp
Cardamom Powder
Other Ingredients
Oil for Deep Frying
Instructions
Making the Covering
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.
Making the Filling/Poornam
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.
To Make the Talniche Modak
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.
Keyword
Fried Modak, Modak Recipe, Talniche Modak
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