Skip to main content

Talniche Modak


     Fried modak (Talniche Modak)

 


              
               Talniche modak is stuffed, fried sweet dumplings. This is special in Maharashtra because they offer modak to Ganpati bappa. This is must during Ganpati Utsav. Every year me and my Sister in law makes more than 100 modak. It really takes time and patients to make hundreds of modak.

               The preparation of fried modak is very easy with outer cover is made of all purpose flour and stuffing is mixer of dry coconut, sugar, cardamom powder, dry fruits and some like to add roasted semolina (rawa or suji). Some fry it in ghee (clarified butter) or any cooking oil. They are called Talniche modak.

              If you get a chance to eat fried modak ever in restaurants out of India do try it. Or if you are planning to visit India put this in your must eat list. otherwise if you have a friend who belongs to Maharashtra, India then don't hesitate to ask him/her about modak. He/she will be very surprise and happy to make modaks for you.


               Happy eating foodies!!! 😊
Labels:

Comments

Post a Comment

Popular posts from this blog

Varan Fal

papad               This lockdown blessed me a long stay at my hometown. Beautiful childhood memories, simple homemade food and long chat with neighbours who are family now! My neighbour Aunt cooks amazing food. When I was child I used to play knowingly in front of her house every evening hoping she would call me inside and feed me that aromatic, mouthwatering dish whatever she has made for dinner. And this trick worked always.. 😉                Varan fal is one of the comfort dish I always adore. This is something special because every house has it's own version of Varan fal. Today my Aunt made varan fal for me, so how can I forgot this dish to share with you!              Basic preparations are same in each recipe, just spices or the way of making is varies. My Aunt makes it with mix lentils like toor dal (pigeon pea), chana dal ( Split chickpea), moong dal ( yellow split mung) Urad dal ( Split black gram) are pressure cooked together with turmeric and salt calld var
18 comments
Read more

Crispy Millet bhakri with brinjal curry.

             Summer is round the corner and this menu poped up in my mind. This is one of the special menu for me. Dharwadi bhakri, kala masla vangi bhaji, kairichi chatni. My neighbour auntie introduced this lip smacking crunchy flatbread to me. This flatbread is called Dharwadi bhakri, means crunchi millet flatbread which belongs to Bidar. Maharashtra and Karnataka border is called Bidar.                    Millet flatbreads are popular accross India. But this dharwadi bhakri is little different as it can be stored for months. Usually me & my daughter like this with special peanut chutney made in mortar and pestle with perticular type of peanuts called Solapuri peanut.                   Vangyachi bhaji is brinjal curry made with special spices paste which is dark in colour that's why it is called kala masala. Kala means black. Dry coconut, dried red chilli, garlic, onion, poopy seeds, sesame seeds are roasted on a flame, then kanda lasun masala with roasted spices
Post a Comment
Read more