Thursday, October 18, 2012

Fried Modak

Time 45 min
For stuffing
Grated fresh coconut 1 cup
Jaggery 1/2 cup or more as per the taste
Pedha / Khava/ Khoya 1 tbsp
Cardamom / Velchi powder 1/2 tsp
Pinch of Salt
Wheat flour/Maida 1 cup
Semolina 2 tsp
Ghee 3 tsp
Water 1/2 cup
Salt to taste

For dough
First prepare dough. Heat ghee in kadai, then pour it in maida, salt, semolina mixture. Allow it to cool for 3-4 min, then knead the dough. It should be not hard nor soft. Keep it aside atleast for 15 min. 
For stuffing preparation
Grate the fresh coconut. Take only white portion and avoid black skin. Now take grated coconut in thick bottom pan, add jaggery and velchi powder, little salt. Switch on the flame. As soon as pan gets heated the coconut will start leaving water. Stir continuously for 5 min to avoid burning. Now add khoya to the mixture. Again stir for about 5 min. till little moisture remains in the pan. Switch off the flame. The mixture should be moist and should not be dry. 

Actual Stuffing
Divide dough into round balls of 1 inch in size. Roll with rolling pin to make small chapati of 4-5 inch in size, add 1 spoon of saran / stuffing at the center. Now fold the sides of chapati at the center to make nice shape. Make remaining modaks accordingly.
Keep modak in idli stand and steam for about 10 min. Fry these modaks in deep kadai till golden in colour, use olive oil for frying, it consumes less oil.

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