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Banana Modak, Kele Mulik, Ganesh Chaturthi sweets, naivedyam, bhog, prasad for ganpati, #traditional
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BANANA MODAK (KELE MODAK | KELE MULIK)

Banana Modak also known as Kele Mulik is very popular deep-fried sweet dumpling from Konkani cuisine prepared on the occasion of Ganesh Chaturti.  These are delicious, flavorful, and melt in mouth. I call it Indian style donut holes 🙂 I wish you all a very happy Gowri Ganesha Festival.
Course Dessert, sweets
Cuisine Coastal Karnataka, Konkani, Mangalore, Udupi
Keyword appe, appo, banana paniyaram, Bhog, Donuts, Doughnuts, festival food, fried dough, ganapathi, ganapati, ganesh chaturthi, Ladoo, naivedyam, overripe banana, Prasadam, Traditional, vinayagar, vinayaka Chavithi
Prep Time 10 minutes
Cook Time 15 minutes
Servings 15
Author Kushi

Ingredients

  • 1 cup Wheat flour (Atta)
  • 2 Ripe Bananas
  • ¾ cup Jaggery or Brown sugar
  • 1 tablespoon  Grated Coconut (Fresh, dry or frozen)
  • 2 tablespoon Poha / Flattened rice
  • 2 tablespoon Semolina  (Suji rava)
  • Pinch of Salt
  • 2 teaspoon Ghee
  • ¼ teaspoon Cardamom powder
  • Oil or Ghee for frying

Instructions

  • I have used 2 small riped bananas. If using long variety, just add one.
  • Grind together banana, jaggery, coconut, poha, semolina adding very little water to form a thick smooth paste.
  • Transfer the ground paste to bowl. Add the wheat flour, salt, ghee, cardamom powder and mix well. Here the amount of wheat flour you add may vary based on the water you have added while grinding. This batter should be medium thick as shown.
    Banana Modak, Kele Mulik, Ganesh Chaturthi sweets, naivedyam, bhog, prasad for ganpati, #traditional
  • Heat oil or ghee for frying. Once the oil is hot, drop a spoonful of batter and fry in medium flame till it becomes golden brown on all sides. Transfer it to paper towel to absorb any excess oil.
  • Banana Modak is now ready. Serve and enjoy.

Notes

  • The amount of jaggery you add may vary depending on the sweetness of the banana.
  • To check if the oil is hot, drop a small piece of batter. It should sizzle and come up. You should fry this only in medium flame otherwise it will turn black soon.
  • Do not overcrowd the pan. The amount of modak you add may vary depending on the size of your pan.
  • You can add semolina while grinding or along with wheat flour.