In the previous post, we saw how to make modak, here let’s see how to make a fried variation of the popular modakam sweet dish. While the steamed modak is made with rice as the base variant, we use maida for the fried modak. Fried modak is called sukhiyan in Kerala. Ofcourse, each region might have their own slight variations to the dish, what I am dishing out here is how we make it at our home.
Ingredients to make fried modak or Sukhiyan:
- Maida – 150 gm
- Jaggery – 1 1/4 cup (shredded)
- Chana dal – 200 gm
- Dry ginger powder (for flavour)
- Cardamom – 5 or 6
How to make the filling for fried modak
The filling for the fried modak is very similar to what we make for modak.
Step 1: Soak the chana dal for 30 minutes
Step 2: Pressure cook the soaked channa dal and drain the excess water if any.
Step 3: Shred the jaggery.
Step 5: In a pan mix both the cooked channa dal and jaggery and heat it medium flame.Add dry ginger powder, elachi (cardamon).
The jaggery would melt and the contents thicken.
Step 6: Remove the thick filling from the stove. At this consistency, it would be easy to make dumplings
Step 7: Made round balls out of the filling as show in pic below. Keep the filling balls aside and now lets made the outer covering for the modak.
Making of fried modak (Sukiyan)
Step 8: Take maida in a pan
Step 9: Add water to maida and make a batter, dilute enough to dip the filling and fry it. If it is too diluted, it might not coat the filling ball properly.
Step 10: Add the filling balls into the batter.
Step 11: Deep fry in oil
And delicious fried modak or sukhiyan is ready to be served!