Fried Modak

Fried Modak Recipe

Updated: May 20, 2024, By Swasthi, Comments, Jump to Recipe

These Fried Modak are crisp fried festive dumplings with a coconut, jaggery and cashew filling. The outer coating or the crust is made with wheat flour and it is somewhat similar to a samosa crust. These modaks are a fun to make during Ganesh Chaturthi, a Hindu festival that tributes the elephant-headed god.

Fried Modak

During the 9 day festival, different kinds of dumplings known as modak are made and offered to the Deity with great devotion. While the steamed version are a traditional food, this fried modak is just a variation that you can make with any kind of filling.

Though my recipe is with sweetened coconut filling, you can make variations using any other filling like peanut or sesame mixture that I showed in this kozhukattai recipe. Other ideas are to use a chocolate, semolina or mawa filling that is used for karanji or gujiya.

The fried modaks stay good for 2 to 3 days, so these are a great option if you want to make it ahead and save for a gathering or pot luck. For the crust I have used the same tried and tested quantities from my samosa recipe, except to use wheat flour here instead of all-purpose flour.

Though the wheat flour crust turns out good it still has a earthy and nutty aroma from the bran. If you want the same perfect crust like the samosa, use all purpose flour.

For more Ganesh chaturthi recipes, check
Steamed modak
Rava Modak
Sesame seeds modak
Chocolate modak
Dry fruits modak

How to make Fried Modak (Stepwise Photos)

Make the dough

1. Mix together1 cup flour and a generous pinch of salt in a mixing bowl. Pour 2 tablespoons hot ghee and mix well with a spoon first. Rub it in between your palms for 2 to 4 minutes to incorporate the oil well. If you want flaky fried modak, then use all-purpose flour. I have used organic whole wheat pastry flour but they can be made with atta or maida or a mix of both. Using only wheat flour will yield slightly hard crust.

add ghee to flour

2. Pour warm water little by little to form a stiff or tight dough. The dough should not be sticky else it will absorb lot of oil while frying.

pour water to make dough

3. Cover and set this aside for 10 minutes. Do not knead the dough a lot.

resting dough to make fried modak

Make stuffing

4. Meanwhile make the stuffing. Mix together coconut, cardamom powder and jaggery. Since I used desiccated coconut I used 2 tbsp of water to bring in some moisture. If using fresh coconut, just skip the water. If your jaggery has debris and is not clean, then melt the jaggery with 2 to 3 tbsp water, filter and then cook with coconut until it thickens.

stuffing for fried modak recipe

5. When the mixture turns sticky and blends well, add chopped cashews.

addition of cashews

6. Cool the mixture completely and divide the dough to 11 equal parts. Roll them to balls.

Cool the mixture

Shape the dumplings

7. Divide the dough to 4 equal parts. Keep them covered.

Divide the dough

8. Grease the rolling board, flatten a ball.

Grease the rolling board

9. Roll to a chapathi that is neither thin or thick. If you make them too thin the covering may break while frying, if it is very thick they won’t be crisp. With the help of a lid or a cookie cutter, cut to roundels or puris.

puris for fried modak recipe

10. Place balls in the center of the puri.

stuffed puri

11. Begin to make pleats from one side like you see in the picture.

pleating to make fried modak

12. Bring them together.

13. Join them and pinch off the excess dough. Shaping these modaks well comes by practice. If you fail to shape them well, you can even gently remove the ball and redo the puri. But make sure your dough is non sticky and the coconut ball is dry (not moist).

ready to fry

14. The above mentioned recipe of fried modak will yield 11 medium sized ones.

modaks ready to fry

15. Heat oil in a pan. When it is medium hot, switch the flame to medium. Gently slide them in the oil. Do not disturb for a while. Later stir and fry them until evenly golden & crisp.

deep frying

16. It is important to let them fry on a medium heat. Avoid using high heat here as the dough can remain undercooked. You will know they are done, when the bubbles reduce. Remove to a cooling rack.

crisp modaks

Serve hot or warm as desired. Cool fried modak and store in a air tight steel or glass jar. These keep good for 2 to 4 days.

Fried Modak Recipe

Related Recipes

Recipe Card

Fried Modak Recipe

Fried Modak Recipe

5 from 12 votes
These Fried modaks have a sweet coconut jaggery filling. The crust is crisp and the filling is delicious.
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For best results follow the step-by-step photos above the recipe card

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes

Ingredients (US cup = 240ml )

For the covering

  • 1 cups flour (wheat/ maida or a mix of both)
  • 2 tbsp ghee hot
  • 1 pinch salt (optional)
  • water warm, as needed
  • Oil for deep frying

For the stuffing

  • 1 cup coconut (100 grams)
  • ½ cup jaggery (75 grams)
  • 6 to 8 cashews chopped
  • ¼ tsp cardamom powder


  • Stir together flour and salt in a mixing bowl. Add ghee and rub very well for 2 to 4 minutes to incorporate the ghee.
  • Pour warm water little by little and make a stiff dough. Cover and set aside for 10 mins.
  • Meanwhile add coconut, water, cardamom and jaggery/ sugar to a pan. Cook until the mixture turns sticky, switch off and add the cashews. Cool this mixture and divide to 11 equal sized portions. Roll to balls.
  • Divide the dough to 4 equal balls. Grease the rolling area and roll the ball to a roti that is neither too thick nor too thin.
  • Cut them to roundels of 4 inch using the lid of a jar or any round cookie cutter.

How to make Fried Modak

  • Place a ball in the center and begin to make pleats from one side. Bring together all the pleats and stick them up. Remove excess dough on top. Finish making all the modak.
  • Knead all the left over dough and make a roti. Repeat the round cuts and finish to make totally 11 modak. Keep them covered with a cloth.
  • Heat oil in a deep pan. When the oil is medium hot, put on the flame to medium. Gently slide the modaks. Do not disturb them for a while until they become firm. Then keep stirring gently and consistently to fry them evenly until golden and crisp.
  • Remove them to a cooling rack. Fried modak are ready to serve. Cool them completely and store in a air tight steel or glass jar. To reheat, preheat the oven to 440 F or 220 C and bake for 5 to 6 mins.


  • Do not fry them on a high heat, fry them on a medium heat slowly for the perfect crust.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Fried Modak Recipe
Amount Per Serving
Calories 155 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 6mg2%
Sodium 2mg0%
Potassium 49mg1%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 9g10%
Protein 2g4%
Vitamin C 0.2mg0%
Calcium 7mg1%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Fried Modak Recipe

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
Thank you so much for this recipe