Air fryer recipe · Desserts & Bakes
Baked Modak
Festive coconut-jaggery dumplings in a tender wheat shell, baked crisp in the air fryer for an offering with crunch.
- 30 minTotal time
- 170°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 340kcal
- 3.3 gprotein
- 55.9 gcarbs
- 13.3 gfat
- 5.5 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Whole wheat flour1 cup
- Fresh grated coconut1 cup
- Jaggery, grated3/4 cup
- Cardamom powder1/2 tsp
- Ghee2 tbsp
Method
Cook the filling
Warm the grated coconut with jaggery in a pan until the jaggery melts and the mix comes together and pulls from the sides. Stir in the cardamom and cool it fully. Cooking out the extra moisture stops the filling leaking through the shell.
Knead the dough
Rub a little ghee into the wheat flour with a pinch of salt, then knead with warm water into a smooth, soft dough. Rest it, covered, for 10 minutes. The rest relaxes the dough so it rolls out thin without springing back or tearing.
Shape the modak
Roll small dough balls into thin discs, place a spoon of filling in the centre and pleat the edges up into the peaked modak shape. Pinch the top firmly to seal, as any gap lets the sweet filling ooze out as it heats.
Brush and preheat
Brush each modak all over with melted ghee for colour and shine, and preheat the air fryer to 170C. Stand them upright with space between each so the hot air can reach every side and colour the shells evenly.
Air-fry the modak
Air-fry at 170C for 13 min, turning gently once, until the shells are lightly golden and crisp. Let them cool a little before serving, as the filling stays very hot and needs a moment to settle.
