Khirapat Modak | Fried Khirapat Modak | Talniche Modak

Khirapat Modak | Fried Khirapat Modak | Talniche 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 Khirapat which is a type of sweet that has 4 basic ingredients Khobra(dry coconut),Powdered sugar,dry fruits of your choice and elaichi powder for flavouring. 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;

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Khirapat Modak | Fried Khirapat Modak | Talniche 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 Khirapat

2 cups Dry Grated Coconut
¾ cup Powdered Sugar
Chopped Dry fruits of your choice
Cardamom/Elaichi powder for flavouring

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 Khirapat

First grate the dry coconut.
Next take a bowl.
Into the bowl add grated dry coconut.

Then add powdered sugar.

Add chopped dry fruits of your choice.

Add elaichi powder for flavouring.

Mix everything well.

Your Khirapat is ready.

For preparing the Outer crust of Modak

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

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 Khirapat Modak

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 khirapat stuffing.
For this take a rolled round circles in your palm and add 2-3 tsp of khirapat 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 Khirapat Modak’s or Talniche 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 khirapat more rich and delicious.
Try mixing the Khirapat 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.