How to make Fried Modak -

Coconut stuffing filled in whole wheat flour dough, shaped into modak and deep fried

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Stiff dough, Ghee (घी)

Cuisine : Indian, Maharashtrian

Course : Mithais

You can also find more Mithais recipes like Flax Seed Laddoo Jalebi Mawa Gujiya Tart Badam Puri

Fried Modak

Fried Modak Recipe Card


Mithais are desserts that are unique to India. Mostly made with rich ingredients like milk, dried fruit, sugar and clarified butter each region in India has its own unique range of colourful decadent sweets that never fail to impress. A slight hint of green cardamom powder gives most of these a beautiful aroma and taste that has always been associated with mithais.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Fried Modak Recipe

  • Stiff dough made with 1/2 cup whole wheat flour + 1/2 cup refi

  • Ghee 1 tablespoon

  • Poppy seeds (khuskhus) scraped 1 tablespoon

  • Fresh cocontu scraped 1 1/2 cups

  • Saffron 10-12 strands

  • Sugar 3/4 cup

  • Green cardamom powder 1/4 teaspoon

  • Oil to deep-fry


Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Arrange on a serving platter and serve or store in an airtight container.

Step 6

Drain on absorbent paper and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.