Fried Modak

Ingredients list for Fried Modak

• Stiff dough made with 1/2 cup whole wheat flour + 1/2 cup refi
• 1 tablespoon Ghee
• 1 tablespoon Poppy seeds (khuskhus) scraped
• 1 1/2 cups Fresh cocontu scraped
• 10-12 strands Saffron
• 3/4 cup Sugar
• 1/4 teaspoon Green cardamom powder
• to deep-fry Oil

Method

1. Heat ghee in a non-stick pan, add poppy seeds and sauté for 30 seconds. Add coconut, saffron, mix well and sauté for 2 minutes.
2. Add sugar, green cardamom powder, mix well and cook for 5-6 minutes on low heat or till sugar dissolves completely dissolves and the mixture becomes almost dry. Make sure the sugar doesn’t caramelize. Transfer in a bowl and allow to cool.
3. Divide the dough into equal portions and roll into balls. Make dent in the centre of each ball. Place a portion of the stuffing in the dent, pleat the edges and gather them together to form a modak. Pinch to seal the edges at the top.
4. Heat sufficient oil in a kadai. Gently slide in the modaks, a few at a time, and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper and allow to cool down to room temperature.
5. Arrange on a serving platter and serve or store in an airtight container.
6. Drain on absorbent paper and serve.