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Crispy Fried Modak

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine Indian
Servings 7


  • 1 cup whole wheat flour (kaneek)
  • 2 teaspoons semolina
  • 1 pinch salt
  • 1 teaspoon oil
  • about 1/4 cup warm water
  • 1 teaspoon poppy seeds
  • 5 cashew nuts
  • 5 almonds
  • 1 cup fresh or frozen shredded coconut (defrosted)
  • 1/2 cup jaggery powder
  • 1 small pinch salt
  • 1/4 teaspoon ground green cardamom seeds
  • oil for frying


  • Combine the wheat flour, semolina, salt and the oil with your fingertips. Add the warm water a little at a time, until it forms a ball. Knead the dough for a couple of minutes. Cover and set aside.
  • Meanwhile, prepare the filling. In a pan, roast the poppy seeds for a few seconds, until fragrant. Remove from heat.
    Toast the cashew nuts and almonds. Powder when cool.
  • In the pan, add the coconut and roast for a minute to dry any excess moisture. Add the jaggery powder and mix well. Add the pinch of salt and stir to cook for about 2 minutes.
  • Add the poppy seeds, powdered nuts, and the cardamom powder and cook for another 2 minutes. Remove from heat and let cool.
  • Divide the dough into 7 parts. Roll out discs about 1/8 inch thick. Divide the filling into 7 parts. Add 1 part in center of the disc and form pleats along the edges. Pinch pleats together to form the modak. (Check the video)
  • Make the other 6 modak. Heat the oil. Lower the heat and fry the modak on low to medium heat so the cover is cooked through and crispy and golden brown!
  • Enjoy!
Keyword fried modak, Ganesh Chaturthi, Marathi cuisine, Modak, sweet