Check out the fried modak to commemorate Ganesh Utsav. The delicious coconut filling on the within and the crisp outside, will impress one and all.

FRIED MODAK

Components

Stiff dough made with 1/2 cup entire wheat flour and 1/2 cup improved flour
1 tablespoon ghee
1 tablespoon poppy seeds
1 1/2 cups scraped coconut
10-12 saffron hairs
3/4 cup sugar
1/4 tsp green cardamom powder

Method

1. Heat ghee in a nonstick pan. Add poppy seeds and sauté for 30 seconds. Include coconut, saffron and auté for 2 minutes.
2. Sugarcoat and green cardamom powder, mix and cook for 5-6 minutes on low heat or till sugar changes colour. Make sure the sugar does not caramelize. Transfer in a bowl and enable to cool.
3. Divide the dough into equal portions and roll each part into a ball. Make a cavity in the centre of each ball and things it with a portion of the stuffing. Pleat the edges of the dough and collect them together to form a package. Pinch to seal the edges at the top.
4. Heat sufficient oil in a kadai. Deep fry the ready modaks on medium heat and stir continually till they turn golden brown and crisp. Drain on absorbent paper.
5. Arrange the fried modaks on a serving plate and serve.

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