I had made these Baklava inspired fried modaks way back in 2011 or 2012 for Nashikcity for their ganapati special recipe series. While the blog doesn’t exist anymore, you can still find my old images on some other pages on the internet , about which I was totally unaware 🙂
I was reminded yesterday of these when another publication wanted me to share modak recipes for the upcoming festival. I could not find the old photos so made a quick batch in the wee hours today. 
The stuffing is made with walnuts , pistachios, cinnamon, hint of cloves and brown sugar. The cover is good old maida and ghee (instead of filo pastry). Made a syrup of honey,rose water and lemon juice and drizzled it over the modaks. Fresh rose petals from the garden and pistachio slivers just add oomph (read show off) to these already sinful treats 🤗 It is a quick and simple recipe. The only skill necessary is to shape the modak and seal it well.Everyone at home including the fussy diva loved them. This is also a good option if you are looking to make something different or something without fresh coconut if you don’t have it on hand or want to save the prep time.
| Servings | Prep Time |
| 12 | 30 minutes |
| Cook Time | Passive Time |
| 40 minutes | 20 minutes |
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Baklava inspired, deep fried modak stuffed with cinnamon flavoured walnut and pistachio stuffing and then drizzled with a rose water lemon syrup
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- For the cover:
- 3/4 - 1 cup maida
- 1 tablespoon ghee
- pinch of salt
- Oil or ghee for deep frying
- 1/4 cup shelled walnuts
- 1/4 cup shelled pistachios
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon clove powder
- 10-12 raisins (optional)
- 4-5 tablespoons powdered brown sugar
- 1/4 cup sugar
- 1/4 cup water
- 2 tablespoons honey
- 1 tablespoon rose water
- 2 teaspoons lemon juice
- Rose petals (fresh or dried) and pistachio slivers for garnish
- For the cover:
- Pulse together maida, salt, ghee in the bowl of a food processor till the ghee is properly incorporated into the flour.
- Gradually add water and make a firm, pliable dough.
- Cover and keep for about 25-30 mins.
- For the stuffing:
- Pulse together walnuts, pistachios, sugar, cinnamon, clover powder in the bowl of the food processor to make a coarse mixture. Do not grind it to a fine powder. Add the raisins and give it a stir.
- For the syrup:
- Place sugar and water in a small pan and boil to make a thick syrup. Take pan off heat and add honey, rose water and lemon juice. Stir and allow it to cool.
- To make the modak:
- Pinch off very small balls from the dough and roll it out to make a small disk (not too thin). Place some filling (about 1 teaspoon) in the centre of the disc. Pinch the edge of the disc and bring it together in the centre to make the typical modak. Seal the filling properly.
- Repeat this with the rest of the dough.
- Heat oil or ghee in a pan and deep fry the modaks till the turn golden brown.
- Place on a paper towel.
- Before serving drizzle the syrup over modaks and garnish with rose petals and pistachio slivers.
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