Talniche Modak / Maharashtrian Fried Modak Recipe

To make 21-23 modak

Ingredients

For Cover

All purpose flour / Maida - 1/2 cup

Semolina / Sooji - 1/4 cup

Milk - 1/4 cup

Oil - 2 tsp

Salt to taste

For Filling

Dry grated coconut - 1 cup (Use fresh shredded coconut if available)

Grated jaggery - 1/3 cup

Almonds - 10 (Sliced)

Green cardamom - 6

Milk - 4 tsp

Pinch of salt

Procedure

• Mix all purpose flour and semolina together. Add salt to taste. 
• Heat 2 tsp of oil in a pan. Oil should be little warm. Add into flour and mix well. Remove all the lumps.
• Now start kneading the dough by adding little milk at a time. Dough should be stiff than regular chapati dough. Cover the dough with plastic wrap. Let it rest for 20-25 minutes. Meanwhile, make the filling for modak.

• Take coconut in a mixing bowl. Add grated jaggery and mix well. Microwave this mixture for a minute. Give it a quick stir.
• Add 4 tsp of milk and mix well. Again microwave this mixture for a minute.
• Finally add sliced almonds, pinch of salt and cardamom powder. Now the filling is ready.

• Take a blueberry sized ball and roll it like a thin puri. Roll it as thin as possible. If the cover is thin, modak will become more crispy.
• Place a big spoonful of filling on it. Fold the edges as shown in picture and gather them at the center. Make sure you seal it nicely. 

• Follow the same steps to make rest of the modaks. 

• Keep them covered with kitchen towel.

• Deep fry them nicely till they get brown color. 

• Transfer them onto paper towel.

• Let them cool down completely before you serve them. Store them into  a air tight container or zip lock bag.