Talniche Modak
Veg
Fried modak — the same coconut-jaggery filled dumpling as the steamed ukdiche modak but encased in a maida or wheat-flour wrapper and deep-fried until golden and crisp. Popular at temple prasad counters and sweet shops during Ganesh Chaturthi as a crispier, longer-lasting alternative to the delicate steamed version.
Cuisines
Malvani
Vidarbha
Saraswat
Kolhapuri
Goan
Maharashtrian
Best for
Dessert
Snacks
Recipe
Prep: 30 min
Cook: 30 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | rice flour |
| 1 cup | jaggery |
| 1 cup | fresh grated coconut |
| 1 tablespoon | ghee |
| 1/2 teaspoon | cardamom powder |
| — | salt to taste |
| 1 cup | water |
Instructions
- 1 In a pan, heat ghee and add grated coconut and jaggery. Cook until the jaggery melts and mixes well with the coconut.
- 2 Add cardamom powder to the mixture and cook for another 2-3 minutes. Set aside to cool.
- 3 In another pan, bring water to a boil with a pinch of salt. Gradually add rice flour, stirring continuously to avoid lumps.
- 4 Cook the rice flour mixture on low heat until it forms a dough-like consistency. Remove from heat and let it cool slightly.
- 5 Knead the rice flour dough while it's still warm until smooth and pliable.
- 6 Divide the dough into small balls. Flatten each ball into a disc and place a spoonful of the coconut-jaggery filling in the center.
- 7 Carefully bring the edges of the disc together to form a modak shape, pinching the top to seal.
- 8 Steam the modaks in a steamer for 10-15 minutes until they are cooked through.
- 9 Serve warm with a drizzle of ghee if desired.
Tips
Ensure the dough is smooth and pliable to prevent cracks while shaping the modaks.