Description
Kaju Modak (No Cook, No Sugar Syrup) Kaju Modak, a traditional Indian sweet, holds a special place in our hearts, especially during festivals like Ganesh Chaturthi. However, the traditional recipe involves cooking cashews and making sugar syrup, which can be a bit time-consuming and calorie-laden. But what if we told you that you can relish the same delicious Ganpati Bappa’s favorite sweet without cooking or using sugar syrup? Yes, it’s possible! In this blog post, we’ll guide you through an easy and healthy no-cook, no-sugar-syrup Kaju Modak recipe that’s perfect for any occasion.
Ingredients
Scale
- 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.
Instructions
- 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 mixture and shape into a smooth ball.
- Then shape it into a modak with the help of 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.
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Notes
- Use good quality, fresh cashew nuts for the best results. The freshness of the cashews greatly impacts the flavor and texture of your modaks.
- Grind the cashews into a fine powder without adding any moisture. Moisture can affect the texture of the modak mixture.
- 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.
- 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.:
- 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
- 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.
- Customize the flavor by adding cardamom powder or other aromatic spices like nutmeg or saffron strands. These enhance the taste of your 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.
- Don’t limit yourself to the traditional modak shape. Get creative and try different shapes like simple balls, cones, or even heart-shaped modaks.:
- 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).:
- If the mixture feels too soft, you can refrigerate or keep it under fan for 20 – 30 minutes to firm it up slightly before shaping the modaks.
- 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.
- Kaju Modaks are best enjoyed fresh. Serve them at room temperature to savor their full flavor and creamy texture.
- Prep Time: 10 minutes
- Resting Time - 30 minutes:
- Category: Dessert
- Method: No Cook
- Cuisine: Indian
Nutrition
- Serving Size: 10 pieces
- Calories: 190Kcal
- Sugar: 4g
- Sodium: 6mg
- Fat: 15g
- Saturated Fat: 3g
- Trans Fat: 0g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 1mg