Chefstoppe || Fried Modak

Prep Time

15 mins
Cook Time

26 mins
Serving
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Ingredients

Grocery List

1 cup grated coconut

1/2 cup sugar

2 1/2 tbsp grated mawa (khoya)

1 tbsp chopped cashew nut (kaju)

1 tbsp chopped pistachios

1 tbsp almonds (badam) slivers

1/2 tsp cardamom (elaichi) powder

1 cup whole wheat flour (gehun ka atta)

1 tbsp semolina (rava / sooji)

2 tbsp ghee

a pinch of salt

oil for deep frying

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Source : tarladalal

Direction

How To Prepare?

1. Combine the coconut
sugar and mava in a broad non-stick pan
mix well and cook on a medium flame for 2 to 3 minute or till it turns light brown in colour
while stirring occasionally.
2. Add the nuts and cardamom powder
mix well and cook on a medium flame for 1 minute
while stirring continuously.
3. Divide the mixture into 11 equal portions. Keep aside to cool completely.
4. Combine the whole wheat flour and semolina in a deep bowl and mix well.
5. Heat the ghee in a small non-stick pan on a medium flame for 2 minutes or till it is smoky hot.
6. Add it to the flour mixture
add the salt and mix well using a spoon and knead it into a semi-stiff dough using enough water. Divide the dough into 11 equal portions.
7. Roll a portion of a dough into 75 mm. (3) diameter circle
put a portion of the prepared stuffing in the center
pinch it all over the circumference at regular intervals
and bring all the pinched sides together in the center and seal it.
8. Repeat step 6 to make 10 more modaks.
9. Heat the oil in a deep non–stick pan
deep fry few modaks at a time
till they are golden brown in colour from all the sides. Drain on an absorbent paper.
10. Serve immediately.