Fried modakam recipe | fried modagam
Deep fried sweet poornam modakam recipe
Servings: 12 mini modakams
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.
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.