Tirangi modak |tricolour fried (tallele) crisp modak for ganesh chaturthi |panchkhadya modak

Presenting another variation of fried modak ----> TIRANGI CRISPY MODAK  or TRICOLOUR  FRIED MODAK (FRIED DUMPLINGS WITH COCONUT & SUGAR FILLING)

I have used red and green food colour & used maida to make these modaks instead of wheat flour.I have used maharashtrian prasad khirapat or panchkhadya as a filling or stuffing in this modak ,for panch khadya recipe pls click here

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 all purpose flour (Maida)

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
4-5 powdered dry dates (kharik)
pinch saffron
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 maida  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 three equal sized portions.now mix green food colour with one part & pink colour with other part.See Tip 4
keep them covered under damp cloth.now make small equal number of balls from white pink & green dough.

 
5. now take   white pink & green  coloured balls & place adjacent to each other .now press them with your palms to ensure that no space remains in between three balls & the result will look like a three petal flower as shown below.
 Simply roll out the tricolour ball into a 2-3 inch diameter thin circle with help of a rolling pin. the diameter of circle will depend on the size of the individual ball




 
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.

10.Remove excess part of the peak & make it pointed as shown in below  picture.



 

11.Heat oil in a frying pan & fry the modak in batches till golden brown on a medium flame.






12 serve 21 modaks as a neivadyam to lord ganesha
 

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 fried uniformly.

2.You can even use wheatflour instead of maida for cover

3 can use wet coconut jaggery stuffing as we make for ukadiche modak

4 For uniform  mixing of green /red colour with maida add colour to respective maida dough & then just pulse it once or twice in mixer .