Last Updated : 22 Jun 2016
Modak is one of the famous sweets prepared during Ganesha festival time in Maharastra, Gujrat, Karnataka, Kerala, Tamil Nadu and most part of India.
- Sugar - 1 1/2 cup (or according to taste)
- Jaggery (optional) - 1 tbsp
- Deciccated / Fresh grated coconut - 3 cup
- Sesame (Till) seeds - 2 tbsp
- Cardamom powder - 3/4 tsp
- For Binding: Maida (Plain flour) - 3 cup
- Salt - a big pinch
- Ghee - 1 1/2 tsp
- Water - 1 cup approx
- Combine Maida (Plain flour), salt and ghee in a mixing bowl. Mix it nicely using your hands for 3 - 4 minutes. Add water little by little and prepare a smooth, non sticky dough.
- Cover it and keep aside for 15 - 20 minutes
- Take a heavy bottom pan. Add shredded coconut, sugar, jaggery (optional),1/4 cup water and bring to boil.
- In the meanwhile, dry roast the sesame seeds on low flame till golden brown and keep aside.
- Keep stirring the coconut mixture occasionally. Once all the water content is dried out, add the roasted sesame seeds and cardamom powder and switch off the flame
- Divide the binding dough into small portions of equal size and give them the ball shape. Take the balls one by one, dust with some dry flour and roll them into small, very thin circles
- Roll them as thin as possible
- Pour a tablespoon full of coconut mixture in the middle of the circle. Combine all the edges of the circle
- Pinch them and give it the Modak shape.
- Deep fry the prepared Modakas in hot oil on medium flame till golden brown
- Tips: Both fresh grated coconut as well as desiccated coconut will hold good for this recipe. You can make use of either of these.
- Jaggery can be substituted with sugar for this recipe. Modak tastes even better when jaggery is used
- To ensure even color, keep stirring the Modakas while deep frying