Modak are very common during the Ganapati Festival in India. But they can be enjoyed at any time of the year as a yummy, sweet snack. Try adding some natural or artificial food color to make colorful, attractive Modak.
- Semolina (Rawa/ Sooji) - 1/2 cup
- Milk - As needed
- All purpose flour (Maida) - 1/2 cup
- Salt - A pinch
- Oil - 2 tbsp for dough and more for frying
- Coconut - 1 & 1/2 cup Grated
- Sugar - 1 cup
- Rice flour - 1 tbsp
- Cardamom powder - As per liking
- Raisins (optional) - 10-12
For the cover :
- Add just enough milk to 1/2 cup semolina to wet all the grains. Let soak for 30 minutes.
- Add 1/2 cup all purpose flour, a pinch of salt, 2 & 1/2 tbsp hot oil, and use milk to knead into a dough that is not too soft (just like the poori dough). You may need to add some more all purpose flour, to get the correct softness.
- Keep aside, covered for 15 minutes.
For the filling :
- Mix the coconut with sugar and keep on a low-medium flame to cook. Stir every now and then.
- First the sugar will melt and then the coconut will cook in the melted sugar. As the coconut changes color, and the liquid part at the bottom of the pot disappears (this takes about 4-5 minutes to happen), add 1 tsp rice flour, cardamom powder to taste, and the raisins.
- Mix and then turn off the gas.
- Allow the filling to cool completely.
- Divide the dough into 1/2-1" big equal parts.
- Roll each part between your palms to make a ball and then press to flatten. Repeat with all the dough parts.
- Take one part at a time and roll into a thin circle.
- Make creases all along the edge with your fingers just as shown in the video for Ukadiche Modak.
- Place about 1 tbsp of the filling in the center and bring together all the creases gently towards the top, and close the opening firmly.
- Repeat for all the dough parts.
- Heat oil in a pan for frying and deep fry all the Modak in batches, to a light pinkish or golden color.
- Remove on a paper towel and let cool completely.
- Store in an air tight container.