Talniche Modak or Fried Modak

Talniche Modak or Fried Modak - Namitha Tickare
Recipe:For the outer layer
2 cup Wheat flour (ghehun ka atta)
1 cup Water
½ tsp Salt

Extra flour for dusting
For the Stuffing:-
1 ½ cups Freshly grated coconut¾ cup Jaggery, grated
1 tsp Cardamom (Elaichi) powder
1 tbsp Sesame seeds (til roasted)
1 tbsp Poppy seeds (khus khus)
Oil for deep frying

Procedure.. 

1 Take the wheat flour in a mixing bowl and knead it with a pinch of salt and water as required. Knead the dough as you knead a chapatti dough.2 Cover it with a wet cloth and keep it aside.

Stuffing.. 

3 In a kadhai take the freshly scrapped coconut and the grated jaggery. Heat the mixture till the jaggery dissolves while stirring continuously so as not to burn the coconut.4 When the jaggery dissolves add the cardamom powder, Sesame seeds, poppy seeds and keep aside to cool.

Next 

5 Make even size small balls of the dough (2 inch in diameter). Then roll each of them into a round shape, 3½” in diameter with the help of a rolling pin/ belan6 Make 8 to 10 folds in rolled dough with 1 cm. distance in between. To make a fold pinch the outer line of rolled dough a little bit ahead making 1-2 mm thick fold.
7 Add a spoonful of the filling into the dough.
8 Bring all the ends together and press to seal.
9 Prepare all using the same procedure and keep in a plate for frying.
10 In a kadhai/ deep pan keep oil for deep frying the modak’s.
11 When the oil is hot enough keep the flame on medium and slowly add the modak’s one by one in the oil.
12 Add as many modak’s as the oil. Fry them till golden while stirring occasionally.
13Once they are golden brown remove on absorbent paper to remove extra oil.
14Your modak’s are ready.

Note:- These modak’s stay for 2-3 days. Keep them in an air tight container.