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Deep fried dumplings stuffed with sweet coconut and jaggery filling traditionally offered to god during Ganapati festival
5 from 1 vote
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Servings 8 -10 modaks


  • Outer Covering:
  • 1 cup maida
  • Salt
  • Oil for deep frying
  • Stuffing:
  • 3/4 cup coconut
  • 1/2 cup jaggery
  • 1/2 tea spn cardamom powder
  • 1 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.