Fried Modak


These modaks are offered to Lord Ganesha during Ganesh Chathurthi. It is His favorite.
Modaks are juicy inside with all the flavors nicely blended. The freshly coconut gives it a nice taste. The aroma of nutmeg and cardamom enhances their taste. Fresh coconut nicely roasted alongwith the jaggery and dryfruits makes it more tempting.

Fried Modak

Fried Modak

A popular sweet made to offer Lord Ganesha. It has a outer crisp covering made from flour and the inside filling is made from fresh shredded coconut and jaggery. It is crisp from outside and juicy from inside.
Course Dessert
Cuisine Indian
Keyword coconut, Festival, kids, Sweet
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 50 pieces
Calories 116kcal


  • Mix both the flours. Add salt to it and then mix well.
  • Add nicely heated ghee to it (also known as moan) . When we pour the ghee to the mixture the sizzling noise should come. It should be that hot. By adding heated ghee the outer layer of the modak becomes nice and crispy.
  • Now knead a nice tight dough by adding lukewarm water to it. Cover the dough and keep aside for 10- 15 mins.
  • switch on the gas. Add ghee in the nice flat pan or a non stick pan. Let it heat. Add the coconut mixture to it. Add the fresh cream. I like to add it to get more juicy and nice mixture. it is optional.
  • Then add jaggery to it. Mix the mixture well till jaggery melts and the coconut is nicely roasted and starts becoming dry . This process should be done on a medium flame stirring continuously. Now add the powdered or chopped mixed dryfruits to it and add the cardamom and nutmeg powder. Mix them well and cook till mixture becomes dry. This will take about 5-7 min.
  • Remove the mixture in a plate and let it cool.
  • Now make small puris from the kneaded dough.The puris should be thin.By this time the coconut filling is cooled. Make small balls out of it. i made them a small lemon size. make them as per your choice. small balls will make more modak.
  • Now place a ball in the puri.
  • try to bring the edges of puri together by making nice near pleats. Try to make pleats as close as possible to get nicely shaped modak. It will come with practice.
  • now bring all edges of pleats together and it will form a pointed tail. Remove the excess dough from it and press it nicely so that the edges will not open when the modak are fried. If your puri becomes dry apply little water on the edges while filling modak.
  • prepare all the modaks this way.
  • Meanwhile heat the oil for frying. When it is heated put the modaks inside on a high flame and then fry on low flame till golden and crispy. remove on the kitchen paper napkin.
  • And modaks are ready to be served for the prasad.
  • Fried Modak


There are 3 ways to make the outer cover
  1. Total wheat flour :  If using total wheat flour add a  little more ghee while kneading to get more crispy cover and add 2 tbsp of fine semolina to it.
  2.  Equal amount of wheat flour and all purpose flours.
  3. Total All purpose flour  : in my home we generally try to avoid all purpose flour .
These modaks should be consumed by 2 -3 days as they are made of fresh coconut. Keep them refrigerated. Modaks are nice crispy outside. and nice juicy and blended well with all the rich tastes of coconut, dryfruits, jaggery, nutmeg and cardamon inside. so enjoy making modak and serving them...Ganpati Bappa Mourya


Calories: 116kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 41mg | Potassium: 80mg | Fiber: 2g | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 0.7mg

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