Goud Saraswat Brahmin style Banana Fried Modak
Banana fried modak is a delicious and healthier version of the traditional modak usually made in goud saraswat Brahmin families ( GSB ), perfect for offerings during festivals or as a sweet treat.
Banana fried modak is a delicious and healthier version of the traditional modak usually made in goud saraswat Brahmin families ( GSB ), perfect for offerings during festivals or as a sweet treat.
Ingredients
Soaking Batter for Goud Saraswat Brahmin style Banana Modak
- 1 1/2cupFine Sama rice ( for fasting) OR 1.5 cups semolina
- 2ripe banana
- 1tspGreen Cardamom powder
- pinchof senda namak
- 1/2cupJaggery
- Oil / ghee to fry
How to make Goud Saraswat Brahmin style Banana Fried Modak
Batter for Goud Saraswat Brahmin style Banana Modak
Chop 2 ripe bananas randomly in a bowl. Mash using fork . The pulp should be smooth.
Add pinch of senda namak and cardamom powder. Mix well.
Add 1/2 cup jaggery powder and 1.5 cup fine sama rice. Mix well . You may find the batter to be watery but resting the batter for 15-20 min turns it into thick mouldable mixture.
Meanwhile, heat oil and check on the banana Modak mixture. Take small portions to fry . The modak takes 7-8 min to get fried well.
Goud Saraswat Brahmin style Banana Modak is ready to serve.
Tips & Tricks
Mash the bananas properly to avoid lumps. You can sauté the mashed bananas in ghee for enhanced flavor.
If the dough feels dry, sprinkle a little water.
Choose well-ripened bananas for a naturally sweet flavor and smooth texture.
If the oil is not properly heated , the modaks will absorb oil more and get soggy . If the oil is too hot, the modaks will get over fried, turns black from outside but will remain uncooked from inside . Oil should be medium hot, then fry the portions.
FAQS
Can I use regular rice instead of sama rice for this recipe?
Yes, you can use semolina as an alternative to sama rice, but for fasting, sama rice is preferred.
How ripe should the bananas be for the best flavor?
The bananas should be very ripe to ensure they are sweet and mash easily, which enhances the flavor of the modak.
What can I substitute for jaggery if I don't have it?
You can substitute jaggery with brown sugar or coconut sugar, but keep in mind that the flavor may vary slightly.
How long should I rest the batter before frying?
Rest the batter for about 15-20 minutes to allow it to thicken and become moldable.
What oil is best for frying the modak?
You can use any neutral oil or ghee for frying, but ghee will give the modak a richer flavor.
Loading reviews...
Ria Pai
(@riapai009)
Welcome to my food blog, where passion for cooking meets a love for exploring flavors. Discover easy-to-follow recipes and culinary inspiration from kitchens near and far. Lots of Love !!! ❤️ Welcome to my food blog, where passion for cooking meets a love for exploring flavors. Discover easy-to-follow recipes and culinary inspiration from kitchens near and...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia