Kaju Modak

1/4th + 2 Tbsp Milk
1/2 Cup Powdered Sugar
1 Cup Cashewnut Powder (Grind plain, unsalted, raw cashewnuts to a fine powder in a mixie)
1/2 Tsp Ghee
In a heavy bottomed Kadhai add the sugar and milk. 
Mix well, till the sugar melts completely, and bring to a boil, stirring all the while.
Now add the cashewnut powder and mix together.
On a medium flame keep stirring the mix till it starts thickening and leaves the sides of the pan.
 Add the ghee and mix well together.
Switch off the flame.
Let it cool for a bit, till it is as hot as you can handle.
Grease yours hands with ghee, make a ball and press into a greased modak mould/ or your desired shape.
Could be made into a square/diamond shaped barfi too.
Cool completely and store in an airtight container.
This proportion makes 4 large and about 8-10 small modaks, according to the size of your mould.

A variation of the same is Kaju Kesar Modak, where you add 1/2 a Tsp of Kesar to the warm Milk and let it sit for a bit, till it infuses it’s colour to the milk, before you add the cashew nut powder.

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