Deep fried dumplings stuffed with sweet coconut and jaggery filling traditionally offered to god during Ganapati festival
Oil for deep frying
tea spn cardamom powder
tea spn sesame seeds
Heat 2 tbl spns of oil and add it to maida.
Mix it very well till all the maida gets the oil.
Add salt and water to make it a very stiff dough.
Keep aside the dough for around 1/2 an hour.
Roast the sesame seeds.
Heat jaggery and coconut together till jaggery melts and forms a uniform mixture with coconut. Mix sesame seeds well.
Remove from heat and add cardamom powder. Mix well.
Take small balls of the dough, roll it into small puris (if the puri becomes too thick, the modaks get a rubbery texture).
Keep a round ball of stuffing on the puri and cover with the dough to give modak shape.
Heat oil and deep fry the modaks.
Some people also use rice flour to make modaks. I have not tried that version any time.