Maharashtra

Fried modak

The modak that skipped the steamer and found its crunch.

80 minTime

4 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

363kcal

4 gprotein

3 gfibre

80minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Maida (all-purpose flour, plain flour)1¼ cups

Rava (semolina)3 tbsp, fine

Ghee2 tbsp, divided

Salta pinch

Waterabout 1/4 cup

Fresh grated coconut1½ cups, fresh

Jaggery½ cup, grated

Cardamom½ tsp

Poppy seeds (white poppy seeds)1 tsp, roasted

Cooking oil (vegetable oil)for deep frying (about 3 tbsp absorbed)

5 steps

1Rub 1 1/2 tbsp ghee into the maida, rava and salt until it holds when pressed. Add water a little at a time to make a stiff dough. Cover and rest 20 minutes.
2Cook the coconut and jaggery with the remaining ghee on medium, stirring, until thick and sticky, 8 to 10 minutes. Add cardamom and poppy seeds and cool.
3Roll the dough into 12 thin puris of 8 cm. Fill each with a spoon of filling and make 10 small pleats around the edge, gathering them to a point.
4Heat the oil to 160°C. Fry 4 at a time on low medium heat for 5 to 6 minutes, turning gently, until golden. Slide them in carefully, away from you.
5Drain on a rack and cool before storing.

Serve it like this

Arrange on a brass plate with a few flowers, the way they go to the puja.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.