Fried Modak- Step by Step

  • Yield : 22
  • Servings : 3-4
  • Prep Time : 30m
  • Cook Time : 25m
  • Ready In : 60m

Ganpati Bappa Morya! Mangal Murti Morya!

It is indeed bliss when this most beloved and cutest of all gods, the beautiful Ganpati or Ganesha as he is known, comes to grace our homes.

Sukhkartaa and dukhahartaa as he is described, his very presence dispels all sorrows and worries and brings hope to the heart. And it is on this hope that comes happiness, riding on its coattails.

So my dear reader, on this occasion of Ganesh Chaturthi, I bring to you a step-by-step recipe of fried modak- modak that is so dear to Ganpati’s heart.

May this Ganpati festival bring loads of happiness and joys to you and your family.

Ingredients for the Modak covering

Whole wheat flour- 1 cup

Salt- 1 pinch

Sugar- 1 tsp

Water- 1/2 cup ( approx)

Oil- 2 tbsp

Ingredients for the stuffing


Fresh grated coconut- 2 cups

Sugar- 1 cup

Poppy seeds- 2 tsp

Ghee- 1 tsp

Method for the stuffing

1. If you can lay hands on a fresh coconut- good. If you can lay hands on something to scape the coconut flesh the traditional way- excellent.


But if you can’t, don’t fret- there is always the frozen coconut at hand. Substitute that.

Or like me, if you have a fresh coconut, but only the knife at hand, go ahead and use it. Make chips and grate it  in the mixie, till it resembles grated coconut.


2. Measure it. The thumb rule is using half the amount of sugar to the coconut. So if you have 2 cups coconut, take 1 cup sugar.


3. Dry roast the poppy seeds. If you don’t have any, don’t worry. It is still ok. Will probably make you feel less sleepy.

4. Now, put the coconut, sugar,  poppy seeds and ghee into a pan and cook on low heat till the sugar melts.20130909-P1050104

Don’t cook on high heat or for too long, else you will have the mixture solidifying and threatening to turn into coconut barfi, in which case, you just pour it out into a greased pan, let cool and later cut out into diamond discs and serve. Just say you made barfi, no one need know !

If you have been vigilant, then you are good to go for the next step- that’s making the modak.

5. Divide the stuffing into at least 21 portions.

Method for the stuffing

  1. Mix together the wholewheat flour ( atta), salt, sugar and oil. Keep adding water little by little until you get a smooth dough. Knead well and keep aside. Do not make too soft a dough, or it will be harder to shape the modaks.
  2. Cover and keep aside till ready to roll, so I’d say at least 20 minutes. It is a good idea to first knead the dough and then get on with the preparation of the stuffing.
  3. Now make small balls out of the dough. You do need about 21 of these for the naivedya, so that is precisely how many I made. 20130909-P1050117
  4. Roll the out into small discs like you would for a puri. They should be evenly rolled out, avoid making them too thin, or they could crack open while frying and ruin all the oil.

20130909-P1050118   20130909-P1050119

5. Roll out about 5-6 of the balls and then stuff them one by one.

Hold the disc in the cup of your palm, and spoon in one portion of the stuffing. Then pinch the sides tightly, in an anti clockwise manner and make a complete circle.

20130909-P1050120  20130909-P1050121

When you have finished pinching the roti, try to bring the modak together with your left hand itself by slowly compressing just above the filling and just under the pinches, so that it starts coming together. Now with your right hand, get all the pinches together and give them a little twist at the top, so that they stay together.


6. Heat oil in a kadhai ( wok) and when really hot, put in the modaks from the side, taking care not to splash any hot oil on yourself. Fry in batches. My little kadhai took about 6 at a time.


7. Reduce the fame to medium hot, and turn the modaks over, so that they are cooked throughout.


8. Drain them with a slotted spoon , when golden brown and drain the excess oil on absorbent kitchen towels. 20130909-P1050127

Modaks are either steamed or fried. The steamed version tends to have this coconut mixture and the fried version tends to have the stuffing made out of dal, exactly like in the puranpoli.

In this recipe I have interchanged the two. I know the Lord won’t mind, it is truly delicious.


And then when you have done your pooja, sung the aarti and offered the Lord the most delicious of naivedyas, go on and indulge.

Wish all of you a very happy Ganesh festival.

Recipe Type: Ingredients: , If you like this recipe, please share, or leave a comment below. It only takes a click!