Name: Kaju Modak (No Cook, No Sugar Syrup)
Prep time: 10 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 cup – Cashew Powder (Whole cashew 200 grams grinded into powder); 3 to 4 tbsp – Milk; 1/2 cup – Milk powder; 1/2 cup – Desiccated coconut powder; 8 – Almond or hazelnut chocolate (optional); 2 tbsp – Powdered sugar; 2 tbsp – Pistachio powder; 1 tbsp – Ghee; Saffron strands (optional); Rose petals for decoration; Silver Foil (Varak) for garnish (optional); Modak Moulds: Shaping is optional as it can be shaped with hands too.

About Kaju Modak (No Cook, No Sugar Syrup)

Easy Kaju Modak, a quintessential Indian sweet, holds a special place in the hearts of many, especially during festive occasions like Ganesh Chaturthi. Traditionally, making these Homemade Kaju Modak involves a time-consuming cooking process, but what if you could enjoy the same deliciousness without ever turning on your stove or making any sugar syrup? That’s where no-cook Kaju Modak comes into play.

No-cook Kaju Modak is a testament to the culinary ingenuity that can simplify traditional recipes without compromising on taste. With its quick preparation and heavenly taste, it’s no wonder that these Kaju Modak recipes have found their way into the hearts and homes of people celebrating the beauty of Indian traditions. So, the next time you’re looking for Ganesh Chaturthi sweets for a special occasion or simply satisfy your sweet tooth, try whipping up a batch of no-cook Kaju Modak for a delightful experience that’s as easy as it is delicious.

The traditional method of preparing Kaju Modak involves cooking cashew nut paste with sugar to achieve the right consistency. However, the no-cook version skips this step entirely. Instead, you finely powder the cashews, mix them with powdered sugar and milk powder, and combine them into a smooth, pliable dough. This eliminates the need for any cooking or sugar syrup preparation, making the process not only quick but also beginner-friendly and these can be a smart sweet.

Kaju Modak (No Cook, No Sugar Syrup)

Ingredients

1 cup – Cashew Powder (Whole cashew 200 grams grinded into powder)

3 to 4 tbsp – Milk

1/2 cup – Milk powder

1/2 cup – Desiccated coconut powder

8 – Almond or hazelnut chocolate (optional)

2 tbsp – Powdered sugar

2 tbsp – Pistachio powder

1 tbsp – Ghee

Saffron strands (optional)

Rose petals for decoration

Silver Foil (Varak) for garnish (optional)

Modak Moulds: Shaping is optional as it can be shaped with hands too.

How To Make Kaju Modak (No Cook, No Sugar Syrup) Step By Step With Photo:

Start by adding the cashew nuts and cardamom seeds to a blender or food processor.

Pulse them until you get a fine, powdery consistency.

In a mixing bowl, combine the cashew powder, desiccated coconut powder, milk powder, and 2 tbsp powdered sugar. If you like more sweetness then you can add 2 tbsp more powdered sugar.

Mix well until the sugar is evenly distributed.

Add saffron strands (if using) to the mixture. Mix everything thoroughly. Gradually add 4 tbsp milk to the dry mixture.

Use your fingers to knead it into a semi-smooth dough-like consistency.

If the mixture feels too dry, you can add a little more milk, a few drops at a time. Now add 1 tbsp ghee to the mixture and make it a semi-smooth mixture. Now let it rest for 30 minutes. Let it be a little semi-hard dough.

Now after 30 minutes. Take a small portion of the mixture and roll it into a smooth ball.

Grease your modak mould with ghee to prevent sticking.

Place the ball inside the mould and press it gently to create the modak shape.

Now add an almond or hazelnut chocolate ball in the middle one and it’s completely optional.

Now close and press the modak mould with pressure of your finger. Remove the excess mixture from all sides of the modak mould.

Carefully remove the modak from the mould and set it aside.

Repeat this process for the remaining mixture. If you do not have a mould then just shape it with fingers as shown below. Just take out the mixture and shape it into a smooth ball.

Then shape it into a modak with the help of your fingers.

Now place them on a serving plate.

You can garnish them with chopped pistachio powder or silver leaf also rose petals for an extra touch of elegance.

Serve them as an offering to Lord Ganesha during festivals or enjoy them as a delightful treat.

Important Suggestions to Keep In Mind

Quality of Cashews Matters:
- Use good quality, fresh cashew nuts for the best results. The freshness of the cashews greatly impacts the flavor and texture of your modaks.
Blending Cashews:
- Grind the cashews into a fine powder without adding any moisture. Moisture can affect the texture of the modak mixture.
Consistency is Key:
- Achieving the right consistency for the cashew-sugar mixture is crucial. It should be like a dough that holds its shape when pressed but is not too dry or crumbly.
Balancing Sugar:
- Adjust the amount of powdered sugar to suit your taste. Some prefer their modaks sweeter, while others prefer them less sweet. Taste the mixture and add more sugar if needed.
Use Milk Sparingly:
- Be cautious when adding milk to bind the mixture. Start with a small amount and add more if necessary. Adding too much milk can make the mixture too soft and sticky.
Incorporate Ghee:
- A small amount of ghee adds a rich flavor to the modaks and helps in binding. Grease your hands and modak mould with ghee to prevent sticking.
Aromatics and Flavorings:
- Customize the flavor by adding cardamom powder or other aromatic spices like nutmeg or saffron strands. These enhance the taste of your modaks.
Shaping Modaks:
- When using modak moulds, ensure they are well-greased to prevent the mixture from sticking. Press the mixture gently into the mould, and release it carefully.
Experiment with Shapes:
- Don’t limit yourself to the traditional modak shape. Get creative and try different shapes like simple balls, cones, or even heart-shaped modaks.
Decorative Garnishes:
- To make your Kaju Modaks look even more appealing, consider garnishing them with finely chopped pistachios, almonds, or a touch of edible silver leaf (varak).
Chilling Helps:
- If the mixture feels too soft, you can refrigerate or keep it under the fan for 20 – 30 minutes to firm it up slightly before shaping the modaks.
Storage:
- Store your Kaju Modaks in an airtight container in the refrigerator. They stay fresh for up to a week, making them a perfect make-ahead sweet for festivals.
Serve Fresh:
- Kaju Modaks are best enjoyed fresh. Serve them at room temperature to savor their full flavor and creamy texture.

With these tips and tricks in mind, you’ll be well-prepared to make delicious and visually appealing no-cook Kaju Modaks that are sure to impress your family and friends during festivals and special occasions