Ganesh Chaturthi Modak Fried Crispy Talele

Method

1. 1

   Make the coconut-jaggery filling: Heat 1 tsp ghee in a pan. Add fresh grated coconut and grated jaggery. Cook on medium-low heat stirring continuously for 8 to 10 minutes until the jaggery is fully absorbed and the mixture is dry and fragrant. Add cardamom and nutmeg. Cool. Divide into 16 portions.

2. 2

   Make the outer dough: Combine maida, oil and salt. Add water gradually to form a stiff, smooth dough. Knead 4 minutes. Divide into 16 small balls. Rest 10 minutes.

3. 3

   Roll each ball: Roll each ball into a thin round about 7 to 8 cm wide — thinner than a puri.

4. 4

   Place filling in centre: Place one portion of coconut filling in the centre.

5. 5

   Shape into a modak: Bring the edges of the dough round upward, pleating as you gather — 10 to 12 small pleats around the circumference. Pinch all pleats together at the top to form the characteristic pointed modak shape. Press the seal firmly.

6. 6

   Repeat for all 16 modak.

7. 7

   Heat oil for frying: Heat oil on medium. Test: a small piece of dough rises in 2 seconds.

8. 8

   Fry in batches: Add 4 to 5 modak at a time. Fry on medium heat for 2 to 3 minutes, turning gently, until golden all over.

9. 9

   Drain: Remove and drain on paper towels.

10. 10

    Offer and serve: Offer the fried modak to Lord Ganesha as prasad, then serve warm.

11. 11

    Note: The fried modak (talele modak — talele means fried in Marathi) is the crispier, thicker counterpart to the ukdiche modak (steamed) that is offered to Lord Ganesha at Chaturthi. In Maharashtra, modak are specifically Ganesha's favourite sweet — 21 modak are traditionally offered at puja. The fried version is particularly popular with children. Ganesh Chaturthi is the most significant festival of Maharashtra — marked by the largest outdoor installations and processions in Mumbai and Pune.