Getting the Dough Ready

1. Make a smooth, stiff, and rigid dough using the ingredients listed under “for the outer crust.” The dough should not be as soft as roti or bread dough.
2. Cover the dough and set it aside for 20 to 30 minutes.

Making Fried Modak Stuffing

1. To make the stuffing, combine all the ingredients specified under “for the sweet stuffing.”
2. Cook, constantly stirring, over low to medium heat until the mixture is soft, cooked, and moist. The filling mixture should not contain any water.
3. If you’re using fresh coconut, don’t add any water.
4. Allow the filling ingredients to cool before using.

Putting It All Together And Shaping It

1. Take a tiny piece of dough and roll it into a tidy ball in your palms.
2. Dust lightly with flour and roll into a 3 to 4.5-inch-diameter thin or medium-thin circle.
3. Take this rolled dough circle in your palm or gently set it on the rolling board.
4. In the centre, place 2 to 3 tablespoons of the sweet filling.
5. Using a brush, wet the edges.
6. One by one, join and squeeze the edges.
7. Please bring all pinched folds together in the centre and firmly connect them.
8. Keep in mind that the modak must be firmly sealed. Any minor opening will allow the filling to escape into the oil during frying.
9. In a Kadai or pan, heat the oil until medium hot. When the oil is hot, add the prepared wheat modak slowly and gently.
10. When they’ve turned a light golden colour, turn them over carefully with a slotted spoon and cook for another minute.
11. In this manner, fry them until the crust becomes brown and crisp, rotating a few times as needed.
12. Depending on your preference, you can shallow or deep-fried them.
13. When the fried wheat modak is done, remove it with a slotted spoon and drain as much oil as possible from the pan or Kadai. Then, to absorb any excess oil put them on kitchen paper towels.
14. In this manner, batch-fry the remaining wheat modak.
15. During the puja, make an offering to Bhagwan Ganesha. They’re also suitable as a sweet snack.