Modak – Kaju (Cashew), Chocolate, Dryfruits

As per mythology, it is believed that Lord Ganesha loved a sweet very much – the Modaks. It is also believed that you can please the Lord by making devotedly his favorite sweet. Traditionally, a modak has the same base and stuffing like Nevri but its shape is not half circle bur rounded. Here, the filling is put right at the center of the dough disc and its covered by getting together the edges of the disc,giving tiny folds to form a frill and seal.

Here, in this recipe I have tried to make modaks using milk, cocoa powder, chocolate chips and dry fruit maintaining the traditional shape while avoiding the dough base. I will be sharing the recipe for 3 types of modak here – Cashew (Kaju), Chocolate and Dry Fruits.

 

IMG_20160904_122316.jpg

 

Recipe :

Recipe for cashew modaks is inspired from a recipe shared by lady on a food group with slight modifications while Dry fruit modaks is inspired from Hebber’s kitchen dry fruit ladoos. You can also do the cashew modaks in microwave following similar steps to chocolate modak for microwave part.

Ingredients :

For Cashew modaks

  • 2 cups fine cashew nut powder (I used around 2 1/2 cups of cashew nuts to yield around 2 cups of cashewnut powder after grinding and sifting)
  • 1 1/4 cup granulated sugar
  • 1 tbsp heavy cream
  • raw whole milk (just enough to dip the sugar)
  • 1 spoonful ghee (optional)
  • 1/4 tsp cardamom powder

Note : In case you do not have cream, you can just use the milk. In this case, 1/4 cup milk will suffice to dip the sugar.

For Chocolate modaks

  • 1 1/4 cup granulated sugar
  • 5 tbsp ghee (unsalted butter)
  • 1 1/2 cup milk-mawa powder (If specialized powder is not available, you can use just milk powder but then you need to adjust the sugar accordingly. Milk-mawa powder does not have sweetness of its own)
  • 1 tbsp cocoa powder
  • 1/4 cup chocolate chips
  • 1/4 cup whole milk

For Dry fruit modaks

  • 1 cup seedless dates
  • 1/3 cup chopped almonds
  • 1/3 cup chopped pistachios
  • 1/3 cup chopped cashew nuts
  • 1/3 cup raisins
  • 2 tbsp ghee

 

Modak mold :FB_IMG_1472754660297-COLLAGE

Method :

For cashew modaks:

  1. In a non-stick saucepan, add sugar. Then add milk plus cream (as mentioned earlier you can use just the milk) just enough to dip the sugar.
  2. Heat the sugar till it dissolves and you get a string consistency.
  3. Put the flame to low and add the cashew nut powder. Keep stirring the mixture till it leaves the sides.
  4. Put off the gas and continue to stir till the mixtures dries out and comes together to forma ball but is still not completely dry.
  5. Before putting off the gas, you can add ghee (optional).
  6. Remove on a greased plate. Also grease the mold.
  7. Stuff the batter while it is still warm in the mold.
  8. Fill complete mold then de-mold to get the desired modak shape.

For chocolate modak:

  1. In a microwave safe bowl, add sugar, ghee and milk-mawa powder and mix.
  2. Microwave the mixture by adding milk a tbsp at a time for 5 mins in intervals of 1 min. Keep stirring between intervals.
  3. Finally, remove from microwave and keep stirring continuously till the mixture begins to thicken but is still hot.
  4. Now add the cocoa powder and chocolate chips and continue to stir. The heat in the mixture will dissolve the chips. Stir till the mixture begins to dry out and comes clean from the sides and begins to form a ball.
  5. Grease the mold.
  6. Stuff the batter while it is still warm in the mold.
  7. Fill complete mold then de-mold to get the desired modak shape.

For Dryfruit modaks:

  1. Blend the dates in a mixie to a coarse paste.
  2. In a non-stick pan, heat the ghee.
  3. Add all the dry fruits except the dates.
  4. Once the dry fruits are well fried in ghee, add the date blend and mix.
  5. Put off the gas. Grease the mold.
  6. Stuff the batter while it is still warm in the mold.
  7. Fill complete mold then de-mold to get the desired modak shape.

 

20160904_122526-COLLAGE

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