FRIED MODAK / HOW TO MAKE TALNICHE MODAK / DEEP FRIED MODAK RECIPE STEP BY STEP WITH PICTURES


 FRIED MODAK / HOW TO MAKE TALNICHE MODAK / DEEP FRIED MODAK RECIPE  STEP BY STEP WITH PICTURES

Click hear to read this recipe in Hindi language 👉fried-modak-recipe-how-to-make-fried-modak-talniche-modak-hi-13/
Hindi recipe

 Modak is one of the religious dishes of India.

 MODAK IS A CUSTOMARY SWEET PREPARATION THAT IS PREPARED FOR LORD GANESHA AS AN OFFERING DURING 10-DAY FESTIVALS GANESHOUTSV 21 OR 101 MODAKS.  TRADITIONALLY THERE ARE TWO VARIATIONS OF MAKING THE MODAK, ONE – THE STEAMING METHOD & THE OTHER FRIED METHOD.  THE STEAMED VERSION IS EATEN HOT WITH GHEE, WHEREAS THE FRIED MODAK IS EATEN JUST LIKE A SNACK.

TODAY WE WILL LEARN HOW TO MAKE FRIED MODAK (TALNICHE MODAK) FOR GANESH CHATURTHI FESTIVAL. WHICH IS MADE UP OF OUTER CRISPY ALL PURPOSE FLOUR (MAIDA) CRUST & TASTY SWEET STUFFING OF MAWA, COCONUT, SUGAR, CARDAMOM & DRY FRUITS. THIS YEAR GANESH CHATURTHI IS STARTING ON 31 AUGUST 2022.

 Our first revered, gentle and charming deity Shri Ganesha, with whose arrival there is radiance, thrill and light everywhere on the earth. Modak is most dear to our Gajanan in the form of prasad. His modak love is clearly visible in his photographs and statues. Therefore, during GNESH-CHATURTHI, 21 or 101 modaks are usually offered as prasad (Naivedhyam) to Lord Ganesh ji. This year Ganesh Chaturthi is starting on 31 August 2022.

 By the way, modaks are made in different types.  In which mainly Steamed Modak (Ukdiche Modak) and Fried Modak (Talneche Modak) are made, the taste of both of them is completely different, yet children like Fried Modak more.

Today we will make Fried Modak. Fried modak are also called Talniche Modak in Marathi language. Its outer layer is very crispy, which is made by kneading the dough by adding moyan in maida and semolina, then filling it with khoya, dried coconut snatch, sugar and dry fruit and giving it the shape of modak.  Prepared by sealing and deep frying, Store the fried modak in air-tight container for 4 to5 days to maintain their crispness.

Table of Contents
SUMMARY OF THE RECIPE :- 2
EQUIPMENTS USED :- 3
NECESSARY INGREDIENTS FOR FRIED MODAK :- 3
INGREDIENTS FOR OUTER COVERING (To knead the dough) :- 3 STUFFING INGREDIENTS :- 4
INSTRUCTIONS (Method to make Fried Modak) :- 5
1.INSTRUCTIONS FOR OUTER COVERING (KNEADING THE DOUGH) / Method of Kneading Outer Layer (Dough) :- 5
2.  INSTRUCTIONS FOR STUFFING (Method of making stuffing) :- 6
3.  INSTRUCTIONS FOR SHAPING MODAK (Method to make Modak) :- 7
4.  INSTRUCTIONS FOR FRYING MODAK (Method of Frying Modak) :- 9
HOW TO MAKE FRIED MODAK (TALNICHE MODAK) – STEP BY STEP WITH PICTURES. 10
1.INSTRUCTIONS FOR OUTER COVERING (KNEADING THE DOUGH) / Method of Kneading Outer Layer (Dough) :- 10
2.  INSTRUCTIONS FOR STUFFING (Method of making stuffing) :- 11
3.  INSTRUCTIONS FOR SHAPING MODAK (Method to make Modak) :- 12
4.  INSTRUCTIONS FOR FRYING MODAK (Method of Frying Modak) :- 14
Suggestion :- 15
★★ If you like this recipe, you can also try other recipes such as :- 16    
Table of Contents

SUMMARY OF THE RECIPE :- 

●CUISINE :- MAHARASHTRA
● COURSE :- SWEET, PRASAD
● MEAL TYPE :- VEG
● KEYWORD :-FRIED MODAK, TALNICHE MODAK 
● PREPARATION TIME :- 10 TO 15 MINUTES
● COOK TIME :- 15 TO 20 MINUTES
● MODAK BINDING TIME :- 15 TO 20 MINUTES
● TOTAL TIME :- ABOUT 1 HOUR
● SERVINGS :- 21 MODAK🍴
● STORAGE TEMPERATURE :-  ROOM TEMPERATURE 
● TASTE :- SWEET
● RECIPE YIELD :- 4 TO 5 DAYS  
SUMMARY

 EQUIPMENTS USED :-

● DOUGH MAKING PLATTER / AATA PARAT  
● HARD ANOODIZED KADAI / NON STICK PAN  
● LADLE/BIG SPOON  
● KNIFE  
● ROLLING PIN & ROLLING BOARD  
EQUIPMENTS

 NECESSARY INGREDIENTS FOR FRIED MODAK :-

 INGREDIENTS FOR OUTER COVERING (To knead the dough) :-

 1) Maida :- 1 cup (200 grams)

 2) Semolina / Rava :- 2 tbsp

 3) Ghee/oil :- 2 tbsps (for moyan)

 4) Salt :- 1 pinch

 5) Water :- 1/4 cup (for kneading the dough)

 6) Powdered sugar :- 1 tsp

 SWEET STUFFING INGREDIENTS :-

 1) Ghee :- 1 tsp

 2) Snatch of dried coconut :- 1 cup

 3) Khoya (Mawa) :- 1/2 cup (100 grams)

 4) Cashew :- 2 tbsp

 5) Almond :- , 2 tbsp

 6) Raisins :- 2 tbsp

 7) Cardamom Powder :- 1 tsp

 8) Poppy seeds :- 2 tsp

 9) Powdered sugar :- 1/2 cup

★Oil – for frying the modaks

INSTRUCTIONS (Method to make Fried Modak) :-

 1.INSTRUCTIONS FOR OUTER COVERING (KNEADING THE DOUGH) / Method of Kneading Outer Layer (Dough) :-

 1) First of all heat the ghee for moyan and keep it melted.

 2) For kneading the dough, sieve the maida in a big vessel or a pan. Now add semolina, pinch of salt and 1 tsp of powdered sugar to this flour.

 3) Add the melted ghee and mix it, then mash this mixture with the help of your fingers for 3 to 4 minutes and mix the ghee well with the flour.

 4) Now take some flour from this mixture and press it in your palm and make a fist, it will come in the form of shape and not broken means the quantity of ghee is equal.

 5) Knead a soft dough by adding little water.  (The dough should neither be too soft nor too hard.)

 6) Cover the dough and keep it to set for 10 to 15 minutes.

 2.  INSTRUCTIONS FOR STUFFING (Method of making stuffing) :-

 1) To make Modak stuffing, first cut cashews and almonds and collect all the stuffing ingredients.

 2) Put 1 tsp of ghee in a pan or kadai and keep it on the gas for heating, when the ghee is hot, reduce the flame to low, then add mawa to it, fry it till it becomes light golden.

 3) Now add cardamom and coconut to it, and fry for 1 minute.

 4) Then add powdered sugar to it and cook for 2 minutes while stirring continuously, so that the mixture does not stick to the bottom of the pan.  After 2 minutes, turn off the flame of the gas.

 5) Now add cashews, almonds, raisins and poppy seeds and mix them well.

 6) The stuffing for the modak is ready, keep it to cool down.

 3.  INSTRUCTIONS FOR SHAPING MODAK (Method to make Modak) :-

 1) After 15 minutes the dough is set and ready, apply some ghee on your hand and mash the dough to make it smooth.

 2) Make small round balls out of the dough.

 3) Now take a daugh ball, wrap it in dry flour, roll it like a round puri by rolling it from the edges in a diameter of 3 inches.

 4) Roll the poori neither too thick nor too thin.

 5) Now place 1 teaspoon of prepared stuffing in the center of the poori, and moisten the edges of the poori with a watery finger or a brush.

 6) Make flat pleats by pressing all the four sides of the modak.

 7) Now make other pleats one by one in the middle of these prepared pleats.

 8) Make as many pleats as possible in the remaining space between the pleats.

 9) All these pleats and mix them together and take all the pleats upwards, then seal it well.

 10) Pinch them from above and make them pointed like a peak.

★★ You can also give Modak of the shape by placing on your palm, for this you keep the puri on your palm. Now place 1 teaspoon of prepared stuffing in the center of the poori, and moisten the edges of the poori with a watery finger or a brush. then with the help of the finger and thumb of your other hand, make about 8 to 9 pleats on the sides of the poori, then join all the pleats together and seal it giving the shape of the top side.

 11) Prepare the rest of the modaks by following steps 3 to 8.

 4.  INSTRUCTIONS FOR FRYING MODAK (Method of Frying Modak) :-

 1) For deep frying the modaks, keep the oil in a pan on medium flame for heating.

 2) After 2 to 3 minutes when the oil becomes medium hot, then first put a modak in the hot oil and see if light bubbles appear in the oil after adding the modak, that means the oil is hot for frying the modak.

 3) Put as many modaks in the pan at once.  (leave some space in the pan so that it is easy to flip the modak)

 4) After 2 to 3 minutes, carefully flip the modak to the other side, while turning and fry it till it turns light golden brown from all the sides.  (It takes 8 to 10 minutes to fry the modaks at once.)

 5) Transfer the fried modaks on a tissue paper to drain off the excess oil.

 6) Prepare the rest of the modaks by frying them in the same way, cool them at room temperature and store them in an air tight container, you can use them for 4 to 5 days.

 7) Modak is ready to offer Ganpati Bappa.

HOW TO MAKE FRIED MODAK (TALNICHE MODAK) – STEP BY STEP WITH PICTURES

1.INSTRUCTIONS FOR OUTER COVERING (KNEADING THE DOUGH) / Method of Kneading Outer Layer (Dough) :-

 1) First of all heat the ghee for moyan and keep it melted.

 2) For kneading the dough, sieve the maida in a big vessel or a pan. Now add semolina, pinch of salt and 1 tsp of powdered sugar to this flour.

 TO KNEAD THE DOUGH, ADD SEMOLINA, PINCH OF SALT, 1 TEASPOON GROUND SUGAR & MELTED GHEE IN THE FLOUR (MAIDA)

 3) Add the melted ghee and mix it, then mash this mixture with the help of your fingers for 3 to 4 minutes and mix the ghee well with the flour.

fried-modak-recipe-step-1(3)
TO KNEAD THE DOUGH, ADD SEMOLINA, PINCH OF SALT, 1 TEASPOON GROUND SUGAR & MELTED GHEE IN THE FLOUR (MAIDA)

 4) Now take some flour from this mixture and press it in your palm and make a fist, it will come in the form of shape and not broken means the quantity of ghee is equal.

fried-modak-recipe-step-1(4)
WHEN PRESS THE FLOUR & GHEE MIXTURE IN YOUR PALM, YOU SHOULD GET A FLOUR LUMP LIKE SHOWN IN THE PICTURE

 5) Knead a soft dough by adding little water.  (The dough should neither be too soft nor too hard.)

fried-modak-recipe-step-1(5)
KNEAD A SOFT DOUGH

 6) Cover the dough and keep it to set for 10 to 15 minutes.

 2.  INSTRUCTIONS FOR STUFFING (Method of making stuffing) :-

 1) To make Modak stuffing, first cut cashews and almonds and collect all the stuffing ingredients.

fried-modak-recipe-step-2(1)
ENGREDIENTS FOR STUFFING

 2) Put 1 tsp of ghee in a pan or kadai and keep it on the gas for heating, when the ghee is hot, reduce the flame to low, then add mawa to it, fry it till it becomes light golden.

fried-modak-recipe-step-2(2)
COOK THE MAWA TILL BECOMES LIGHT GOLDEN

 3) Now add cardamom and coconut to it, and fry for 1 minute.

fried-modak-recipe-step-2(3)
SAUTE THE COCONUT UNTILL TURNS AROMATIC

 4) Then add powdered sugar to it and cook for 2 minutes while stirring continuously, so that the mixture does not stick to the bottom of the pan.  After 2 minutes, turn off the flame of the gas.

fried-modak-recipe-step-2(4)
ADD GROUND SUGAR & CONTINUE TO COOK UNTILL THE MIXTURE THICKNESS

 5) Now add cashews, almonds, raisins and poppy seeds and mix them well.

fried-modak-recipe-step-2(5)
FINALLY, ADD CASHEWS, ALMONDS, RAISINS & POPPY SEEDS & MIX WELL

 6) The stuffing for the modak is ready, keep it to cool down.

fried-modak-recipe-step-2(6)
KEEP IT TO COOL DOWN

 3.  INSTRUCTIONS FOR SHAPING MODAK (Method to make Modak) :-

 1) After 15 minutes the dough is set and ready, apply some ghee on your hand and mash the dough to make it smooth.

2) Make small round balls out of the dough.

fried-modak-recipe-step-3(2)
MAKE SMALL ROUND BALLS OUT OF THE DOUGH

 3) Now take a daugh ball, wrap it in dry flour, roll it like a round puri by rolling it from the edges in a diameter of 3 inches.

fried-modak-recipe-step-3(3)
 ROLL OUT FROM THE EDGES, LIKE A ROUND POORI

 4) Roll the poori neither too thick nor too thin.

fried-modak-recipe-step-3(4)
POORI IS NEITHER TOO THIN NOR TOO THICK

 5) Now place 1 teaspoon of prepared stuffing in the center of the poori, and moisten the edges of the poori with a watery finger or a brush.

fried-modak-recipe-step-3(5)
PLACE THE SPOONFULS OF THE STUFFING IN THE CENTER OF THE POORI & APPLY WATER ON THE CIRCULAR EDGE WITH A BRUSH OR YOUR FINGER TIP

 6) Make flat pleats by pressing all the four sides of the modak.

fried-modak-recipe-step-3(6)
PRESS FLAT ALL THE EDGES & MAKE FLAT PLEATS

 7) Now make other pleats one by one in the middle of these prepared pleats.

fried-modak-recipe-step-3(7)
NOW MAKE PLEATS ONE BY ONE BETWEEN THIS PLEATS

 8) Make as many pleats as possible in the remaining space between the pleats.

fried-modak-recipe-step-3(8)
MAKE THE PLEATS

 9) All these pleats and mix them together and take all the pleats upwards, then seal it well.

fried-modak-recipe-step-3(9)
TAKE ALL THE PLEATS UPWARDS, THEN SEAL THEM WELL

 10) Pinch them from above and make them pointed like a peak.

fried-modak-recipe-step-3(10)
PINCH ON THE TOP

★★ You can also give Modak of the shape by placing on your palm, for this you keep the puri on your palm. Now place 1 teaspoon of prepared stuffing in the center of the poori, and moisten the edges of the poori with a watery finger or a brush. then with the help of the finger and thumb of your other hand, make about 8 to 9 pleats on the sides of the poori, then join all the pleats together and seal it giving the shape of the top side.

fried-modak-recipe-step-★★
KEEP THE POORI ON YOUR PALM, PLACE STUFFING IN THE CENTER & MOISTEN THE EDGES OF THE POORI WITH A WATERY FINGER OR A BRUSH, THEN START PLEATING THE EDGES & GATHER EVERYTHING & SEAL THE TOP GIVING THE SHAPE OF THE MODAK

 11) Prepare the rest of the modaks by following steps 3 to 8.

fried-modak-recipe-step-3(11)
 MAKE ALL THE RAW MODAK IN THE SAME WAY

 4.  INSTRUCTIONS FOR FRYING MODAK (Method of Frying Modak) :-

 1) For deep frying the modaks, keep the oil in a pan on medium flame for heating.

 2) After 2 to 3 minutes when the oil becomes medium hot, then first put a modak in the hot oil and see if light bubbles appear in the oil after adding the modak, that means the oil is hot for frying the modak.

fried-modak-recipe-step-4(2)
TO CHECK THE TEMPERATURE OF OIL BY DROPPING ONE MODAK IN THE HOT OIL

 3) Put as many modaks in the pan at once.  (leave some space in the pan so that it is easy to flip the modak)

fried-modak-recipe-step-4(3)
FRY THE MODAK ON A MEDIUM TO LAW FLAME

 4) After 2 to 3 minutes, carefully flip the modak to the other side and now fry it till it turns light golden brown from all the sides.  (It takes 8 to 10 minutes to fry the modaks at once.)

fried-modak-recipe-step-4(4)
TURN THE MODAK CAREFULLY OTHER SIDE, FRY TILL IT TURNS LIGHT GOLDEN BROWN FROM ALL SIDES

 5) Transfer the fried modaks on a tissue paper to drain off the excess oil.

fried-modak-recipe-step-4(5)
TRANSFER THE FRIED MODAK ON TISSUE PAPER

 6) Prepare the rest of the modaks by frying them in the same way, cool them at room temperature and store them in an air tight container, you can use them for 4 to 5 days.

 7) Modak is ready to offer Ganpati Bappa.

fried-modak-recipe-step-4(6)
MODAK FOR GANESHOTSAV

 Suggestion :-

 ★ While rolling the poori, take special care that it is neither too thin nor too thick.  If it is thin then it may break while frying, and if it is too thick then the modak will not be able to become crunchy.

 ★ Do not stuff the modak too much, it can burst the modak.  Due to which the stuffing will disintegrate in the oil.

 ★ Seal the edges well while making the shape of the modak, otherwise the modak will open while frying and the stuffing will get scattered in the oil.

 ★ After keeping the stuffing on the poori, make sure to moisten the edges with your finger, so that the pleats stick together easily.

 ★★★ In this way you also make fried modak with your own hands and offer it to Ganpati Bappa and you yourself should also take fried modak as prasad, each bite of which has sweetness, fragrant taste and crispness.

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★★ If you like this recipe, you can also try other recipes such as :-

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 Matar Paneer is one of the main vegetables of North India. It can be made in different ways, mainly it is made with onion, garlic and tomato gravy. Apart from this, Melon seeds / Cream / Cashew / Yogurt.  Gravy is made by adding tomato puree with any one thing.

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★ Sambar masala powder

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