Ingredients :
- 250 g fresh cashew nuts
- ½ cup sugar
- ½ cup milk powder
- 1 tbsp ghee (clarified butter)
- 1 tbsp kewra water (optional)
- 1 tbsp milk
- A few saffron strands (optional)
- Cardamom powder (optional)
- Modak molds
Instructions :
- Prepare Cashew Powder
- Pulse the cashews in a blender/food processor until a fine powder forms. Avoid over-processing to prevent it from turning pasty.
- If cashews contain moisture, lightly roast them before grinding.
- Sieve the powder to remove larger pieces, grind them again, and re-sieve.
- Prepare the Dough
- In a bowl, mix cashew powder, sugar, milk powder, ghee, and kewra water.
- Gradually add milk, one tablespoon at a time, until a soft dough forms.
- (Optional) Add saffron strands and cardamom powder for enhanced flavor.
- Shape the Modaks
- Grease hands and modak molds with ghee.
- Take a portion of dough, fill the mold, and press gently to create a hollow center.
- (Optional) Add stuffing such as chopped pistachios.
- Cover with more dough, press to seal, and remove excess.
- Open the mold carefully and place the modak on a plate.
- Store
- Refrigerate in an airtight container. Stays fresh for up to 15 days.
