Wheat Modak (Coconut Pastries)
Wheat modak are small fried dumplings filled with coconut and jaggery, made for the Ganesha Festival in August as an offering to Lord Ganesha, who is said to love them. The dough here uses wheat flour and semolina, which fry up crisp, unlike the rice-flour version common in coastal Maharashtra. Cardamom scents the dark, almost dry filling, and the crimped peak on top is the traditional shape.
Instructions
Mix the wheat flour, semolina, salt, turmeric and warm water into a dough. It should feel dry but slightly sticky.
Rub a little oil over the dough, cover it, and leave it to rest for 1 hour.
Melt the jaggery with 4 tablespoons of water in a non-stick skillet until it turns liquid. Stir in the grated coconut and cook for 15 to 20 minutes, until the mixture is very thick and nearly dry.
Stir in the cardamom and take the pan off the heat. Spread the filling on a metal tray and let it cool and firm up.
Pinch off a tablespoon-sized ball of dough and roll it into a disc about 4 inches across, dusting with flour if it sticks.
Place a tablespoon of filling in the center and wet the edge of the disc with a finger. Fold the sides up and crimp them together into a peak at the top, so the filling is fully sealed in.
Deep fry the modak in oil until golden brown.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
