- Wheat flour/ atta – 1/2 cup
- Water – as needed
- Salt – as needed
- Grated coconut – 1/2 cup
- Jaggery powder – 1/4 cup
- Cardamom powder – a small pinch.
- In a kadai, heat coconut, jaggery powder, cardamom powder with a tbsp of water.
- Cook over medium flame until the jaggery melts and again becomes thick. It will start leaving the sides. Set aside for cooling.
- Make a smooth dough out of flour, water, and salt, in a mixing bowl. Let the dough be stiff, not too loose. If you add more water, then outer layer won’t turn crisp.
- Make big chapathis. Cut out smaller discs using a lid. Repeat to finish the dough and arrange in a broad plate. You can roll again the dough we cut out from the chapathi.
- Make equal sides balls with the coconut pooranam . Grease your hands with ghee every time. Keep one ball of stuffing in the middle of the small disc.
- Fleet it on the top and pinch to seal it. Repeat to finish all, in the same way.
- Heat enough oil in kadai, once hot, put the flame to medium.
- Drop few modaks at a time. Cook in medium or low flame until golden turning now and then to avoid browning at spots.
- Drain on paper towels.
- Make sure pooranam is not watery. If watery, it may lead to opening up while frying due too much steam inside.
- If you mix the stuffing in high flame or for more time than needed, then it may turn hard or brittle.
- Make the dough stiff so that the covering turns crisp as you deep fry.
- To get an even cooked crispy modaks, cook in low flame for a long time. At no point, the ghee or oil should smoke while cooking.
- If you find more dough on the top while making modak shapes, pinch out little dough on the top after making the shape.
- Keep turning while the modak gets fried. otherwise, it won’t get evenly golden.