This version of Modak or Modaka as we call in South India is more of a fusion recipe. Traditionally modaks are made out of rice flour with a sweet jaggery and cardamom filling inside. I personally love the taste of khoya so i thought of making these beauties.
They turned out absolutely delish, and why not anything with khoya in it has to taste delicious. I also make the traditional rice flour modak on Ganesh Chaturthi along with this variety.
- 2 cups grated khoya
- ½ cup sugar
- 3 cardamom pods powdered
- Few strands of saffron
- 2 tsp warm milk
- 6 tbsp of nuts-almonds, cashews, pistachio
- Few drops of yellow food coloring, optional
- Modak mold to shape
- Ghee for inside the mold
Add saffron to warm milk and keep aside.
Saute khoya in a heavy bottom pan until it gets soft for about 5-8 minutes. Keep aside.
When slightly cool add the rest of the ingredients except the nut mixture and combine thoroughly.
Coat ghee inside the mold and place the khoya mixture on both sides. Place ½ tsp of the nut mixture on one side and close to mold to seal and form modak. Repeat with the rest of the mixture.
Notes: the modak will stay good for upto a week in the refrigerator. Also when making the mixture, if it is on the dry side add a few tsps of milk to moisten it.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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