Saranache modak(fried modak)

For past year or two I have quite regularly made modak for sankashti chaturthi. I generally carry it to dashabhuja temple situated in kothrud. I have been visting this temple for years now and feel blessed .

I have 100s of experiences and stories to share which encourages me to  prepare modaks(preferable different everytime)  for each sankashti .

This time I had very less time for preparation as it was a weekday. So I went for “saranache/bakhurache” tallele modak.


They are very quick to make if you have ready made desiccated coconut  available at home


  • All purpose flour: 2 cups
  • Dry coconut powder: 1 cup
  • Semolina: 1/2 cup
  • Khuskhus: 2 tbsp
  • Icing Sugar: 2 cups
  • Cardmanon and nutmeg powder: 1/4 tbsp
  • Milk:2 cups
  • Salt: as per taste
  • Oil/vanaspati: 2cups
  • Dry fruits: raisins, almonds, cashew nuts, pistachios and charole.

How to:

For the outer cover:

  • In a big plate take 2 cups of all purpose flour.
  • Heat the ghee and add that to the flour. Mix it so that it looks like bread crums.
  • Add milk and knead tightly. Set it aside while you prepare the filling.


For Saran:

  • Heat a pan, add coconut to it. Sauté it continuously to avoid burning.
  • Add semolina and keep sautéing.
  • Once it is cooked, add icing sugar and khuskhus. Keep sautéing 
  • Add cardamon, nutmeg powder and dry fruits.


Making modak is an art!!! Practice will make you perfect and thus an artist.

  • Finally take the dough prepared and roll into small balls.
  • Make small puri from the ball


  • Hold the puri in hand as shown and add 1 tbsp of Saran in it


  • Now fold the edges of puri as shown below 


  • Join the edges and sharpen it as shown


Heat the pan and add oil/vanaspati. Allow it to heat and fry the modaks on medium heat by rolling them constantly



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