Fried modakam | fried mothagam recipe

Fried modakam | fried mothagam recipe | Enna kozhakattai – fried mothak recipe with step-by-step pictures.

Fried modakam | fried modhagam we generally do for Chaturthis which comes every month called “Sankatahara Chaturthi or Sankashti”. We also make this during Ganapathi homam at the house and also during house warming ceremony,seemanthan(baby shower) and other auspicious homams we make at home. This fried modakam is made along with nei appam on the previous day night. This will stay perfect for 1-2 days even if we keep at room temperature. After I got married, in the nearby ganesha temple to our house, on monthly chaturthis the priest would come and give prasadam . Inside the pack, there will be 4 fried modakams, coconut, betel leaves, and flowers  Those modaks will be very small and look cute too. So whenever I make it at home I make miniature modakams only.

This deep-fried modakam is addictive and will be crispy too. Check out our full collection of Ganesh Chaturthi recipes 

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Fried modakam recipe | fried modagam

Deep fried sweet poornam modakam recipe

Course Sweet, Traditional sweet

Cuisine Indian

Keyword Festival recipes, Ganesh chaturthi recipes, kozhukattai

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 12 mini modakams

Author Jeyashri suresh

Ingredients

• ¼ cup maida | all purpose flour
• A pinch salt
• Water to knead the dough
• Oil for deep frying

For the poornam

• ½ cup coconut
• ¼ cup jaggery
• ¼ tsp ghee
• a pinch cardamom powder

Instructions

• In a bowl put maida and add salt. Knead it into a smooth dough and grease this with ghee keep it covered aside.
• Make the poornam as we do for the normal Thengai poornam kozhukattai.
• Combine the jaggery coconut and cardamom powder. Saute this till it comes into a whole mass. Put off the flame.
• When it is cool, make this into a small equal equal-sized ball.
• Do not make it too thin, or the poornam will come out while frying.
• Cut this into small roundels using a sharp lid.
• Place the poornam into this and seal this carefully and make it as a modak shape.
• Repeat the same for the rest of the dough and poornam.
• Heat oil for deep frying, When it is hot, bring the flame to low.
• Deep fry the modakams till the outer cover turns a golden brown colour.
• Do not fry in high heat, as it tends to burn very fast. And even it will not turn crispy too.
• Drain them in a kitchen towel.

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Notes

1. I have tried it with whole wheat flour too, but it was not too crispy.

2. Seal the modakams carefully, or else they will open up while frying and mess up the oil.

3. Fried Modakam stays good at room temperature for 2 days.

METHOD:

• In a bowl put maida and add salt. Knead it into a smooth dough and grease this with ghee keep it covered aside.

• Make the poornam as we do for the normal Thengai poornam kozhukattai.
• Combine the jaggery coconut and cardamom powder. Saute this till it comes into a whole mass. Put off the flame.
• When it is cool, make this into a small equal equal-sized ball.
• Do not make it too thin, or the poornam will come out while frying.
• Cut this into small roundels using a sharp lid.

• Place the poornam into this and seal this carefully and make it as a modak shape.

• Repeat the same for the rest of the dough and poornam.

• Heat oil for deep frying, When it is hot, bring the flame to low.
• Deep fry the modakams till the outer cover turns a golden brown colour.
• Do not fry in high heat, as it tends to burn very fast. And even it will not turn crispy too.

• Drain them in a kitchen towel.

NOTE:

1. I have tried it with whole wheat flour too, but it was not too crispy.
2. Seal the modakams carefully, or else they will open up while frying and mess up the oil.