Fried Modaks

• INGREDIENTS
• ½ cup all-purpose flour (maida)
• ½ cup semolina (rawa)
• Salt to taste
• 1 cup freshly grated coconut
• ½ cup grated or powdered jaggery
• 2 tablespoons raisins and cashew pieces
• ½ teaspoon cardamom powder
• 1 pinch nutmeg powder
• Milk to knead the dough
• 2 tablespoons ghee
• Oil for frying

METHOD

• In a bowl, take the all-purpose flour, semolina and salt. Heat 1 tablespoon of ghee and add it to the mixture. Mix well. Knead the dough with milk.
• Cover the dough with a wet muslin cloth and let it rest for at least an hour.
• In a kadhai, add 1 tablespoon of ghee and when it is hot, add the grated coconut and sauté it.
• Now add the jaggery and cook the mixture on a low flame till everything comes together and the coconut is well cooked.
• Add the dry fruits, cardamom powder and nutmeg powder. Mix well and let the mixture cool down.
• Knead the rested dough well and make small balls out of it.
• Roll each ball into a small thin roti.
• Take a roti in one hand and fill it with a tablespoon of the stuffing. Bring the roti together in pleats to make the shape of a modak. Make sure to close the pleats well or the stuffing will fall out while frying.
• Prepare all the modaks.
• Heat oil in a kadhai and fry the modaks one after another on a low to medium flame.

Note: While the coastal and western parts of Maharashtra make steamed modaks, the central and eastern parts of Maharashtra make these fried modaks. You can add some lightly roasted mawa or khoya to the stuffing too.