Modaks / Modakams, as you know, are the sweet dumplings offered as 'Neivedyam' for Lord Ganesha.(err.. hope I din't sound too formal) *cough *cough..
Well, now I can hear your asking, it's not the time to make it, no Ganesh festivals around the corner and why this recipe here?
The reason is nothing else other than that I wanted badly to click and blog 'a sweet' with my new cam, first, and hide those guilty feelings pinging me for not blogging 'something sweet and nice' for the past week festivals. I simply watched and let go lazily the Telugu, Tamil and the Malayalam New year passing by the consecutive days celebrated with much pomp around my town and the blogosphere :)
I have already posted the step by step recipe for Steamed Modakams prepared for the 'Chathurthi'.
This, as you see is the fried version which has longer shelf life and I feel a bit easier to make than the other one.
Fried Modakam (yields around 25)
For the dough:
Maida / All purpose flour - 1/4 kg or 2 cups
Soda bicarb. - 2 pinches (optional)
Water- enough to knead into a soft dough
Ghee- 1 tbsp
For the filling:
Freshly grated shavings from a medium sized coconut (measure)
Crushed jaggery - half the quantity of the grated coconut, loosely packed in your measuring cup.
Cardamom powder - to flavour
Ghee - Atbsp
Ghee / Oil - to deep fry
Knead flour and water with soda bicarb to make a soft dough as for pooris. Addition of soda bicarb is optional. It lightens n crispens the shell with tiny bubbles once fried. You don't have to let the dough standRoll out into small balls and spread into thin (as thin as possible) pooris.Cut them into perfect rounds with the mouth of a katori. Let not the size of the poori overflow once placed on the bed of your palm.....just for an idea :)
Heat half the tbsp of ghee in a non stick kadai.Add the grated coconut and the crushed jaggery together.Sauté for a few minutes to melt down the jaggery pieces and steam off the water content. Mix in Cardamom powder.
Final assembly and deep frying:
Spoon a little of the filling in the centre or the poori and bring the edges on top by gentle gathers. Press and twist the top a little in order to stick the tip / secure the filling while deep frying. The Modakam should not be larger than a big gooseberry :)
Prepare the Modaks and spread a thin white wet cloth to prevent them from drying up. Heat ghee or oil in a kadai and fry few at a time till golden brown.