Total Time:
45-60 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • 1 cup - grated coconut
  • 1/2 cup - grated jaggery
  • Oil for frying
  • 1/4 tsp - cardamom powder
  • 1 handful - rice flour
  • 3 handfuls - all-purpose flour (maida flour)
  • A Pinch - kesari powder (lemon flavor)

How to Make Modhagam

  • Heat a pan, add 1 cup of water and add grated jaggery.
  • When the jaggery dissolves completely in water, strain it to remove dust and sand particles.
  • Add the strained jaggery juice again in the pan, and heat.
  • When the jaggery juice starts to boil and become thick, add grated coconut, cardamom powder and stir well continuously till it rolls like a ball and does not stick to the sides of the pan.
  • This is the correct consistency to remove from the flame.
  • Remove the coconut poornam on to a plate and allow it to cool.
  • Make small balls out of the poornam and keep aside.
  • Now take a bowl and add rice and all-purpose flour; add a pinch of kesari powder and some water to make a bajji-like batter.
  • Heat oil in a pan; take 1 ball of coconut poornam and dip it in the batter.
  • Drop it in the oil. Repeat this step for the next 4 balls of poornam
  • Deep fry the modhagam till it becomes crisp and golden in colour.
  • Remove the modhagam from flame and keep it in strainer/tissue to remove excess oil.
  • The delicious modhagam is ready for serving and also for neivedhyam.
  • Recipe courtesy: Subbalakshmi Renganathan