Fried Modak
Time breakdown
Ingredients
- Fresh grated coconut
- Cardamom and poppy seeds
How to Make Fried Modak
- 1
Cook the coconut with the Anveshan Jaggery Powder and cardamom into a dry filling; cool.
- 2
Rub a little Anveshan Ghee into the flour and knead a firm dough; rest.
- 3
Roll small discs, fill, and pleat or fold into modak shapes, sealing well.
Tips for the Best Fried Modak
- ✓Keep the filling dry so the modak fry crisp and don't leak.
- ✓Fry on low-medium so the shell cooks through before it browns.
Frequently Asked Questions
More about Anveshan Cold-Pressed Khapli Atta
Duration: Best consumed within 6 months of milling.
Storage: Store airtight in a cool, dry place.
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