Name: Kele Mulik - Konkani Style Banana Modak - Ganesh Chaturthi
Prep time: 10 min
Cook time: 30 min
Total time: 25 min
Yield: 30 servings
Cuisine: Indian
Ingredients: 1 cup semolina / sooji; 2 bananas; 0.5 cup powdered jaggery; 0.25 cup desiccated coconut; 1 tsp cardamom powder; 2 tbsp wheat flour; 1 serving oil

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Kele Mulik - Konkani Style Banana Modak - Ganesh Chaturthi Recipe — Recipes Zone

Method

11 steps · 25 min

01
Mash Bananas
Peel the 2 bananas, then mash them thoroughly in a bowl until smooth.
02
Combine Banana and Jaggery
In a mixing bowl, combine the mashed banana and 1/2 cup powdered jaggery. Stir them together until the jaggery is fully incorporated into the banana.
03
Add Dry Ingredients
Stir in the 1/4 cup desiccated coconut, 2 tbsp wheat flour, and 1 tsp cardamom powder. Mix until everything is well combined.
04
Form the Dough
Gradually add the 1 cup semolina (sooji) to the banana mixture, mixing everything well until a soft, pliable dough forms.
05
Adjust Dough Consistency
If the dough feels too wet, add a little more semolina. If it's too dry, add a splash of water, adjusting until you reach a workable consistency that holds its shape.
06
Rest the Dough
Cover the dough and let it rest for about 15 minutes. This allows the semolina to hydrate and the dough to firm up slightly.
07
Heat Frying Oil
In a deep pan, heat enough oil for deep frying over medium-high heat. You'll need enough oil to submerge the modak, typically about 2 inches.
08
Fry Modak Batches
Once the oil is hot (you can test it by dropping a tiny piece of dough; it should sizzle and float up), take a small portion of the dough and gently drop it into the hot oil. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature.
09
Fry Until Golden
Reduce the heat to low flame and deep fry the modak until they are crisp and golden brown all over. Frying them slowly ensures they cook through evenly without burning the outside.
10
Drain Excess Oil
Using a slotted spoon, remove the fried modak from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
11
Store Modak
These modak can be stored at room temperature for up to 2 days.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	49kcal	2%
Fat	1g	1%
Carbohydrate	10g	4%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens1 present · 0 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Crustaceans	Free from

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Kele Mulik - Konkani Style Banana Modak - Ganesh Chaturthi Recipe

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About this recipe

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Method

Mash Bananas

Combine Banana and Jaggery

Add Dry Ingredients

Form the Dough

Adjust Dough Consistency

Rest the Dough

Heat Frying Oil

Fry Modak Batches

Fry Until Golden

Drain Excess Oil

Store Modak

Nutrition

Allergens

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