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✨ Crispy Fried Modak Recipe | Ganesh Chaturthi Special | Tips for Perfect Modak ✨

Fried Modak is a delicious and crispy twist to the traditional steamed modak, loved especially during Ganesh Chaturthi. In this video, I am sharing step-by-step instructions on how to make golden, crunchy fried modak along with expert tips to prevent modak from breaking or disintegrating while frying.

These deep-fried modaks have a crunchy outer layer and a sweet, nutty filling of jaggery and coconut that stays intact, giving you the perfect festive treat.

👉 In this video, you’ll learn:

How to prepare the dough for fried modak

How to make the sweet coconut-jaggery filling

Pro tips to keep modak from breaking while frying

Frying techniques for crispy, evenly cooked modak

गणेशोत्सव विशेष तळणीचे मोदक करण्यासाठी लागणारे साहित्य
• १ १/२ कप / ३०० ग्रॅम मैदा
• १/२ कप / ७५ ग्रॅम बारीक रवा
• चवीनुसार मीठ
• १/४ कप / ४० मिली गरम साजूक तूप
• १/२ कप / ४० मिली कोमट पाणी
• १ मोठा चमचा खसखस
• १२५ ग्रॅम खवा
• २ मोठे चमचे सुक्यामेव्याचे तुकडे
• १ १/२ कप / २५० ग्रॅम खोवलेलं ओलं खोबरं
• १ कप / १०० ग्रॅम साखर
• वेलची पूड
• चिमूटभर मीठ (ऐच्छिक)
• तळण्यासाठी तेल

Whether you’re celebrating Ganeshotsav, festive faral, or simply craving a sweet snack, this Fried Modak recipe is easy, foolproof, and super tasty!

00:00-Introduction
00:30-Kneading dough
02:37-Stuffing
05:06-Making modak
06:56-Frying modak
08:17-Serving

💡 Pro Tip: Seal the modak edges tightly and fry on medium heat for perfect golden results.
#FriedModak #GaneshChaturthiSpecial #ModakRecipe #GanpatiBappaMorya #FestivalSpecial #IndianSweets #GaneshotsavRecipes #faralrecipes

Ingredients:
• 1 1/2 cup 300 gm Maida
• 1/2 cup/ 75 gm fine Rava
• Salt to taste
• 1/4 cup / 40 ml hot Ghee
• 1/2 cup / 40 ml warm Water
• 1 tbsp Poppy seeds
• 125 gm Khoya / Khava
• 2 tbsp chopped dry Nuts
• 1 1/2 cup / 250 gm grated fresh Coconut
• 1 cup / 100 gm Sugar
• Cardamom powder
• A pinch of Salt (Optional)
• Oil for frying

Method:
• Sieve maida into a bowl and add rava, salt and hot ghee.
• Mix well with spoon first and rub it well with the rava-maida mixture until it turns crumbly.
• Add warm water and knead it into stiff dough.
• Cover and rest the dough for at least 30 minutes.
• For making stuffing, dry roast poppy seeds on medium heat and take them out into a dish.
• Dry roast khava on medium heat until it begins to change the color and take it out into a dish.
• The leftover ghee in the khava is enough. In the same pan add dry nuts and fry well until they get
light golden color and add fresh coconut.
• Fry it well together for about 4-5 minutes and add sugar.
• Mix well and cook it well together until sugar dissolves.
• When sugar begins to dissolves, add the khava and mix well.
• Continue cooking together until sugar dissolves completely and turn the gas off.
• Add poppy seeds, cardamom powder and salt and mix everything well together. Stuffing is ready.
• Adding salt is optional. You can skip it if you don’t want. Let it cool down completely.
• Knead the dough well once and take out small portion from it.
• Make it smooth and even and roll out as thin puri as possible from it.
• Spread a little water along the edge of the puri and fill in the stuffing.
• Pinch the edges to make kalya or paklya.
• Again spread a little water on the kalya and bring them together.
• Close the modak up and seal it well. remove excess dough if any.
• Heat up oil in a pan on high heat and when the oil is hot enough, turn the gas off.
• Wait for 5 minutes and turn on the gas on low heat.
• Drop modak upside down into the hot oil and prick the base of the modak once so that the vapor
will escape from it and modak won’t open up.
• When lower side is fried well, flip the modak over and fry well from other side too.
• When modak is fried well from both sides, take it out, drain excess oil and transfer it on a wire
rack. Talaniche modak are ready.
• You can make 30 modak from the ingredients used. They have shelf life of about 8-10 days.

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