Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Kaju Modak: Cashew and Saffron Sweet Dumplings
Modak, a popular Indian sweet dumpling, is one of the favorite dishes of Lord Ganesha. As such, it is offered to him at prayers during Ganesh Chaturthi, a festival celebrating his birth.
This recipe can be prepared in a variety of ways: with or without stuffing, and using alternative ingredients for the shell as well as for the stuffing.
Today we are preparing kaju modak, which is modak made with cashew nuts and saffron. Do try it and give your feedback.
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|Prep time||Cook time||Ready in||Yields|
- 1 cup / 100 grams kaju (cashews)
- 1/3 cup / 60 grams sugar
- 1/3 cup water
- 1 teaspoon desi ghee (clarified butter)
- 25-30 strands kesar (saffron), soaked in 1 tbsp warm milk
- powdered sugar, as needed, for sprinkling in the modak mould
- desi ghee, as needed, for greasing the modak mould
- Grind the cashew nuts to a fine powder and set aside.
- Keep a pan on low heat, add the sugar and water and stir until the sugar dissolves.
- To the pan, add the clarified butter, saffron-soaked milk and cashew nut powder. Stir well and stir cook continuously until the mixture turns dough-like. Keep the heat on low.
- Transfer to a large bowl and let it cool down until it is just warm.
- Sprinkle a little powdered sugar in one half of the modak mould and place a ball of dough spreading it completely. Then sprinkle powdered sugar in the other half of the mould and place a ball of dough as before.
- Close the mould and firmly press for a few seconds; then remove the excess dough from the sides and bottom. Level the base well.
- Open the mould and remove the modak carefully and gently place in a plate. Prepare all the modaks similarly.
- Kaju modak are ready for puja offering to Lord Ganesha.
© 2022 Rajan Singh Jolly