Talaniche Modak /Fried Modak – Maharashtrian Recipe

talaniche modak

Ingredients

For cover

  • 1 cup of all purpose flour / maida
  • ½ cup of sooji / rava
  • ¼ tsp of salt
  • Oil – 1 tbsp
  • Milk as needed (to knead the dough)

For stuffing

  • Scraped coconut – 2 cups
  • Sajuk tup / clarified butter – 2 tsp
  • Jaggery – 1 cup (or as per your taste)
  • ¼ cup of milk
  • Some almonds and cashew nuts
  • Cardamom and nutmeg powder mixture – 1 tsp

Watch how to make modak on YouTube;

 

How to make a dough?

  • Heat approximately 1 tbsp of oil.
  • Once it is warm enough, add into the flour.
  • Mix it well with the help of spoon.
  • Then remove all the lumps so that it gets even texture.
  • Add little milk at a time and knead the dough very well.
  • Consistency of the dough should be little stiff than a regular chapati dough.
  • Cover and let it rest for at least half hour.

How to make stuffing for a modak?

  • Scrape the coconut. (*One fresh coconut yields 2 cups of scraped coconut approximately.)
  • Break jaggery into small pieces. (1 cup or adjust to your taste)
  • In a heated pan, add 2 tsp of clarified butter.
  • Add scraped coconut and cook on a low heat for 2-3 minutes, stirring constantly.
  • Add ¼ cup of milk and 1 cup of jaggery.
  • Mix well and cook on low heat until jaggery melts and mixture dries out completely, stirring occasionally.
  • Grind some almonds and cashew nuts coarsely.
  • Add 1 tsp of cardamom and nutmeg powder, almonds and cashew nuts.
  • Mix well and stuffing is ready. Allow it to cool down completely.

How to shape a modak?

  • Knead the dough again a little bit.
  • Make small sized balls out of the dough and roll them thin.
  • Place a spoonful of the stuffing and start folding the edges.
  • Gather all the edges at the center and seal it properly. (Watch my video tutorial to see how to make pleats properly.)
  • Similar way, make rest of the modaks.
  • Heat oil in a kadai for frying.
  • Fry the modaks until they get nice golden brown color.
  • Take them out on a tissue paper.
  • Allow them to cool down before you serve them. You can store them in a air tight container for couple of days.