TALLELE (FRIED ) CRISPY MODAK |Fried dumplings with coconut jaggery filling

 Presenting another variation of modak -TALLELE CRISPY MODAK  / FRIED MODAK (FRIED DUMPLINGS WITH COCONUT & SUGAR FILLING) (GANESH CHATURTHI SPECIAL)

This variety is my personal favourite .

A modak (Devnagari:मोदक) is a sweet dumpling popular in Western an.d South India. It is called "modak" in Marathi and Konkani, "modhaka" in Kannada, "modhaka" or "kozhakkattai" in Tamil, and "kudumu" in Telugu. The sweet filling is made of fresh coconut and jaggery while the shell is of rice flour. The dumpling can be fried or steamed. . Modak has a special importance in the worship of the Hindu elephant god, Ganesh. Modak is believed to be his favorite food and hence is also known as modakapriya. Ganesh worship ceremony (puja) sometimes concludes with an offering of modaks to the deity.

INGREDIENTS

COVER

2 cup wheat flour (Kanik)

1/2 cup semolina (rava /sooji)

salt pinch

FILLING

2 cup desicated coconut

1-2 tsp roasted poppy seeds khas khas

1 1/2 cup powdered sugar

1 tsp elaichi (cardamom ) powder

1 tbsp  roasted dryfruits  (almond,cashew,pista)

1 tsp ghee

METHOD

1. Soak semolina in equal quantity of water for 15 minutes.Mix soaked semolina with wheat flour add salt & knead to a medium consistency dough (neither too hard not too soft). Keep covered under damp cloth for 15-20 minutes.
2. Mix coconut & powdered sugar in a bowl & add 1 tsp of milk & keep aside for 10 minutes.Add 1 tsp ghee in a kadhai  add roasted poppy seeds .Next add desicated coconut & sugar mixture & stir on a low flame till the mixture turns golden brown
3. Modak making is an art and needs lots of patience and practice.
4. Divide the dough into equal sized balls.
5. Simply roll out the ball into a 3 inch diameter thin circle with help of a rolling pin.
6. Spoon some stuffing at the center of the bowl.
7. Make small pinches side by side all along the outer surface of the bowl.
8. Gather the periphery at the top and join to form a peak. The pleated shape looks like a whole garlic.
9. 
10. Remove excess part of the peak & make it pointed as shown in above picture.
11. Heat oil in a frying pan & fry the modak in batches till golden brown on a medium flame.

Tip

1. While frying the modaks in oil place the tip of modak pointing downwards & base should be on top. once the tip turns golden brown flip the modak  so that the base goes in downward directionThis will allow the tip of modak to get cooked .

2.You can even use maida instead of wheat flour for cover