Fried modak (talniche modak)
Crisp wheat-flour dumplings with a sweet coconut and jaggery filling — Ganesha’s favourite sweet.
Preparation30 min
Cooking30 min
Servings15
Fasting (vrat) suitability
No saltNo onion or garlicContains grains or pulses, so it is usually made as festival prasad rather than eaten during a strict fast.
Fasting and offering customs differ between families, regions and sampradayas — some avoid all salt, milk, sugar or certain vegetables. Follow your own tradition and your elders’ guidance.
Offered on
Ganesha — Ganesh Chaturthi, Vinayaka and Sankashti Chaturthi
Ingredients
For 15 servings. 1 cup = 240 ml.
- 1 cup wheat flour (atta) or maida
- 2 tbsp semolina (sooji)
- 2 tbsp hot ghee (for the dough) plus ghee or oil for frying
- 1½ cups freshly grated coconut
- ¾ cup grated jaggery
- ½ tsp cardamom powder
- 1 tbsp chopped cashews and raisins
- Water to knead
Method
- Mix the flour and semolina, rub in the hot ghee, and knead a firm dough with a little water. Cover and rest it for 20 minutes.
- For the filling, warm the coconut and jaggery in a pan on low heat, stirring until the jaggery melts and the mixture thickens (6–8 minutes). Add cardamom and nuts and let it cool.
- Roll a small ball of dough into a thin 3-inch circle. Pleat the edges, place a spoonful of filling in the centre, and bring the pleats together to a point. Seal well.
- Heat ghee or oil on medium-low heat and fry a few modaks at a time until golden and crisp.
- Drain, cool a little, and offer 21 modaks (or as many as your custom) to Ganesha before sharing.
Keep the heat low while frying, or the modaks brown outside and stay raw inside. The number offered (often 21) follows family custom.
Also offered on these festivals
Recipes written by our editorial team from common household practice. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.