Fried Modak

Time 45 min

Ingredients

For stuffing

Grated fresh coconut 1 cup

Jaggery 1/2 cup or more as per the taste

Pedha / Khava/ Khoya 1 tbsp

Cardamom / Velchi powder 1/2 tsp

Pinch of Salt

Dough

Wheat flour/Maida 1 cup

Semolina 2 tsp

Ghee 3 tsp

Water 1/2 cup

Salt to taste

Method

For dough

First prepare dough. Heat ghee in kadai, then pour it in maida, salt, semolina mixture. Allow it to cool for 3-4 min, then knead the dough. It should be not hard nor soft. Keep it aside atleast for 15 min. 

For stuffing preparation

Grate the fresh coconut. Take only white portion and avoid black skin. Now take grated coconut in thick bottom pan, add jaggery and velchi powder, little salt. Switch on the flame. As soon as pan gets heated the coconut will start leaving water. Stir continuously for 5 min to avoid burning. Now add khoya to the mixture. Again stir for about 5 min. till little moisture remains in the pan. Switch off the flame. The mixture should be moist and should not be dry. 

Actual Stuffing

Divide dough into round balls of 1 inch in size. Roll with rolling pin to make small chapati of 4-5 inch in size, add 1 spoon of saran / stuffing at the center. Now fold the sides of chapati at the center to make nice shape. Make remaining modaks accordingly.

Keep modak in idli stand and steam for about 10 min. Fry these modaks in deep kadai till golden in colour, use olive oil for frying, it consumes less oil.