Panchkhadya Modak Recipe | Fried Panchkhadya Modak

Panchkhadya Modak Recipe | Fried Panchkhadya Modak is a delicious sweet prasad recipe that is widely prepared in almost all maharshtrian houses during 10 days of Ganesh Chaturthi festival.

Modak’s are the sweet and very delicious sweet dumplings and are the favourite food of Ganpati Bappa.Here we are preparing he fried modak’s and the name itself implies that it is a variation for the steamed modak.

The outer crust of fried modak’s is preapared from the mix of rava (semolina) and maida (all purpose flour).It is filled with the mixture of Panchkhadya which is a type of khirapat that has 5 basic ingredients whose names starts with marathi letter ‘Kh’ they are Kharik(dry dates),Khobra(dry coconut),Khadisakhar(rock sugar),Khus-Khus(poppy seeds) and Khawa(khoya or mawa or milk solids).

All the ingredients are dry roasted and then grinded to a crumbly texture or coarse texture which is easily chewable.

The procedure of making this is very simple if all ingredients are ready in your kitchen.

Fried modak’s are comparatively more easy and simple to prepare as compared to the traditional steamed modak’s.Fried modak’s are also popular as Talniche Modak in marathi language.Due to deep frying these modak’s have more shelf life.

The very important things while preparing this modak’s is that you have to deep fry them on medium low flame so that the come out crisp.While shaping and locking the modak’s,ensure that they are tightly locked and no gaps are remained in between or else there are chances of the inner filling coming out.

For this Ganesh festival,if you are wondering what to make,then I would request you to check the Ganesh Chaturthi Special Recipes mentioned below;

Panchkhadya recipe
Khirapat recipe
Fried Modak/Talniche Modak/Khirapatiche Modak
Chana usal
Shrikhand
Gulab jamun
Aamrakhand
Panchmeva paag
Coconut kheer
Boondi ladoo
Instant milk powder modak
Peda recipe
Mawa modak

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Panchkhadya Modak Recipe | Fried Panchkhadya Modak

course : sweet

cuisine : maharastrian

prep : 10 minutes

cook : 30 minutes

total : 40 minutes

servings : makes 21 small sized modak’s

author : suchita pradeep satpute

(1 CUP = 200 ML)

INGREDIENTS :

For preparing Panchkhadya

1 cup Grated Dry Coconut/किसलेले सुकं खोबरं
¼ Cup Khoya/Mawa/खवा
6-7 Dry Dates/सुकी खारिक
3-4 Tsp Rock Sugar/खडीसाखर
2 Tbsp Poppy-Seeds/खस खस
Dry Fruits as per choice/सुका मेवा
1 tsp Cardomon/विलायची पूड

For preparing the Outer crust of Modak

1 ½ cup Maida(all purpose flour)
½ cup Rava (semolina)
½-1 cup or as required Milk
¼ cup luke warm Oil or desi ghee
Pinch of Salt

METHOD :

For preparing Panchkhadya

Heat the pan first.
Now dry roast the grated dry coconut on low flame till the coconut turns crisp.
Next dry roast poppy seeds.
Now roast the khoya on low flame till the khoya changes the colour.(just take care that the khoya doesn’t burns.)
Remove the khoya in the plate and let it cool down.
Now take the dry dates and remove the seeds from it.
In a mixer grinder first grind the roasted poppy seeds to a fine powder.
Now add the dry dates(remove the seeds from dates).
Add the rock sugar to it.
Make a nice powder of it.
In a bowl take the dry roasted grated coconut.
Crush it slightly with your fingers.
Now add roasted khoya.
Add the grinded mixture of poppy seeds,dry dates and rock sugar.
Add elaichi powder.
Add dry fruits of your choice.
Mix everything well.
For better result mix everything with your hand so that all ingredients gets mix evenly altogether.
Your Panchkhadya is ready.

For preparing the Outer crust of Modak

In a bowl or plate add the maida.
Next add the rawa.
Mix them well.
Now rough the ghee to the flour mix with the helps of your palm so that the it gets evenly mixed.
Mix the dry flour and ghee with your hand in such a way that when you take the flour in your hand you should be able to hold the flour.
Now add milk in batches.
Kneed a stiff and soft dough.
Cover the dough with the damp cloth and keep aside for 10-15 minutes.
Your dough for preparing the outer crust of modak is ready.

Preparation of Modak’s

Now take a ball sized dough.
Roll it in thin round shape evenly.
Don’t roll it too thick or medium thick,it should be thin.
Now cut it in small round shaped circle’s with the help of cutter.
Now fill these round circle’s with the panchkhadya stuffing.
For this take a rolled round circles in your palm and add 2-3 tsp of panchkhadya stuffing in the centre of the round.
Now start gathering the ends of the round circle together.
Fold and pinch the ends of the circle together.
This comes perfect from practice.
Now join the ends with the tips of your fingers.
Ensure that the tip of modak is sealed well and there is no opening or gap left,or else there are chances of the stuffing coming out while frying.
After stuffing and shaping the modak’s cover them with a cloth so that the outer crust does not dry out.
Heat the oil in a kadhai or pan.
Once the oil heats up lower the flame.
Carefully place the modaks in medium hot oil.
Deep fry these modak’s on low to medium flame.
Once the outer crust turns golden brown turn over gently and continue frying from all sides.
See that you don’t fry them on very low hot oil as they may absorb more oil.Also very hot oil keeps the centre crust undercooked.
The temperature of oil should be medium hot.
Once done remove the modak’s into a palte.
Your Panchkhadya Modak’s are ready.
Serve this Bappa’s favourite sweet on coming Ganesh Chaturthi.

RECIPE NOTES :

Dry roast all ingredients on low flame or they will lose their original taste.
See that you remove the seeds out from the dry dates.
Dry fruits are totally optional.Their additions makes the panchkhadya more rich and delicious.
Try mixing the panchkhadya mix with your hands for better result.
The very important things while preparing this modak’s is that you have to deep fry them on medium low flame so that the come out crisp.
While shaping and locking the modak’s,ensure that they are tightly locked and no gaps are remained in between or else there are chances of the inner filling coming out.
See that you don’t fry them on very low hot oil as they may absorb more oil.Also very hot oil keeps the centre crust undercooked.
The temperature of oil should be medium hot.

**Step by step method of preparing Panchkhadya Modak Recipe | Fried Panchkhadya Modak :**

For preparing Panchkhadya

Heat the pan first.
Now dry roast the grated dry coconut on low flame till the coconut turns crisp.

Next dry roast poppy seeds.

Now roast the khoya on low flame till the khoya changes the colour.(just take care that the khoya doesn’t burns.)
Remove the khoya in the plate and let it cool down.

Now take the dry dates and remove the seeds from it.
In a mixer grinder first grind the roasted poppy seeds to a fine powder.
Add the rock sugar to it.
Make a nice powder of it.

In a bowl take the dry roasted grated coconut.
Crush it slightly with your fingers.
Now add roasted khoya.
Add the grinded mixture of poppy seeds,dry dates and rock sugar.
Add elaichi powder.
Add dry fruits of your choice.

Mix everything well.
For better result mix everything with your hand so that all ingredients gets mix evenly altogether.

Your Panchkhadya is ready.

For preparing the Outer crust of Modak

In a bowl or plate add the maida.
Next add the rawa.
Add a pinch of salt.
Mix them well.

Now rough the ghee to the flour mix with the helps of your palm so that the it gets evenly mixed.
Mix the dry flour and ghee with your hand in such a way that when you take the flour in your hand you should be able to hold the flour.

Now add milk in batches.
Kneed a stiff and soft dough.

Cover the dough with the damp cloth and keep aside for 10-15 minutes.

Your dough for preparing the outer crust of modak is ready.

Preparation of Modak’s

Now take a ball sized dough.
Roll it in thin round shape evenly.
Don’t roll it too thick or medium thick,it should be thin.

Now cut it in small round shaped circle’s with the help of cutter.

Now fill these round circle’s with the panchkhadya stuffing.
For this take a rolled round circles in your palm and add 2-3 tsp of panchkhadya stuffing in the centre of the round.
Now start gathering the ends of the round circle together.
Fold and pinch the ends of the circle together.
This comes perfect from practice.
Now join the ends with the tips of your fingers.

Ensure that the tip of modak is sealed well and there is no opening or gap left,or else there are chances of the stuffing coming out while frying.

After stuffing and shaping the modak’s cover them with a cloth so that the outer crust does not dry out.

Heat the oil in a kadhai or pan.
Once the oil heats up lower the flame.
Carefully place the modaks in medium hot oil.
Deep fry these modak’s on low to medium flame.

Once the outer crust turns golden brown turn over gently and continue frying from all sides.
See that you don’t fry them on very low hot oil as they may absorb more oil.Also very hot oil keeps the centre crust undercooked.