Fried Modak is one of the many varieties of traditional sweet dumplings, usually made during Ganesh Chaturthi festival. The fried modak differs slightly from its more famous cousin - the classic steamed variant - as it does not have that stickiness on the cover, and the inner part has a soft, flavourful feel. Fried modaks are the favourite of those who indulge in something rich and sweet. Using a fried modak recipe, a dough is prepared from refined flour or maida, then filled with a mixture of grated coconut, jaggery, and cardamom; however, some variations may add dry fruits or poppy seeds. Modak dough is formed into dumpling-like small shapes and fried in hot oil until golden and crispy. The result is an excellent mix of sweetness, crunch, and aromatic spices that satisfy someone who craves the sweet stuff. Knead the dough for Modak until it becomes smooth. For the filling, cook coconut and jaggery in a pan on low heat until the mixture thickens like chutney. Fry the assembled modaks by taking proper care that they do not burn. Fried modaks are indeed an auspicious celebration sweet, besides being a standalone snack that harmoniously juxtaposes the old elements of Indian flavours with rich texture. Whether Ganesh Chaturthi or any other occasion, fried modak is always a people-pleaser.

• 2 cup whole wheat flour
• 1/2 tsp salt
• 2 tbsp oil
• 1.5 cup jaggery powder
• 1.5 cup unsweetened desiccated coconut
• 1-2 tbsp white sesame seeds
• 1-1.5 tsp cardamom powder
• 1-2 pinch grated nutmeg

• Fried Modak is the ultimate Ganesh Chaturthi treat—crispy on the outside, sweet, aromatic, and soft on the inside.
• Start with the recipe of fried modak.
• Take two cups of whole wheat flour (around 240 grams) and mix it with half a teaspoon of salt.
• Add two tablespoons of warm oil to the flour, which helps create a soft, pliable dough.
• Gradually add water, a little at a time, and knead until smooth and firm.
• Cover the dough with a damp cloth and let it rest while preparing the filling.
• For the filling, measure out 1.5 cups of jaggery and melt it in a pan with half a cup of water over low to medium heat, stirring continuously until dissolved and slightly thickened.
• Add 1.5 cups of grated coconut and mix well.
• For extra flavour, throw in 1-2 tablespoons of white sesame seeds, 1.5 teaspoons of cardamom powder, and a pinch of nutmeg.
• Cook the mixture until it thickens and becomes sticky, then set it aside to cool.
• Divide the dough into small portions and roll each into smooth balls.
• Flatten the balls into discs about three inches in diameter.
• Place a spoonful of the cooled filling in the center, carefully folding the edges over and pinching the top to seal.
• Shape the fried modaks into the classic conical or pleated shape.
• Heat oil in a deep frying pan over medium heat, ensuring it's hot but not smoking.
• Gently slide the fried modak into the oil and fry in batches until golden brown and crispy.
• Drain on paper towels to remove excess oil.
• Serve warm, and enjoy the crispy shell paired with the gooey, spiced filling—a perfect festive snack that's a total crowd-pleaser.