Kaju Modak

5 from 106 votes

Kaju modak is a delectable variation of the traditional modak and is incredibly easy to make. With just two main ingredients - cashew nuts and sugar, and the addition of saffron, these modaks offer a beautiful golden hue and a rich, decadent flavor. Kaju modakum is easy to make and perfect for beginners as it does not involve sugar syrup or complex techniques. The recipe is ready in no time and can be prepared in under 30 minutes, making it ideal for busy festival preparations. The delightful combination of cashew nuts and saffron adds a unique and indulgent flavor to this easy cashew modak, which is sure to be loved by Bappa and everyone.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: Indian

Diet: Gluten Free, Hindu, Vegetarian

Servings: to 20 modaks depending on the size of the mold

Calories: 174kcal

Author: Shilpa Kerur

Ingredients

3 cups cashews
1 teaspoon saffron
½-¾ cup sugar
½ cup water
1 teaspoon ghee (use store-bought or homemade ghee)
1 tablespoon pistachio

Instructions

Prep the cashews:

Take cashew in a food processor or mixie jar and pulse into a powder (take care not to overprocess it).
Pass it through a sieve and remove any big pieces. Grind the big pieces again and pass them through the sieve.

Make the cashew-sugar mixture:

Take sugar and water in a heavy bottom pan and bring it to a boil. Let the sugar melt completely.
Reduce the heat to low, and add saffron and ghee. Mix well.
Add the cashew powder. Keep stirring until the mixture comes together and begins to leave the sides of the pan.
To check if it is done, take a small piece of the mixture and roll it into a ball. It should form a soft non-sticky ball. If it is sticky, continue stirring for a few minutes and check
Let the cashew mixture cool down slightly.

Shape the modaks:

While the mixture is warm, begin shaping the modak. Lightly grease the modak mold with ghee and close the mold.
Fill the cashew mixture and press gently. Make sure the entire mold is covered and there is a gap in the center for the filling.
Add a few pieces of pistachio.
Add some cashew mixture and press it gently to seal the modak completely (see step-by-step pictures above).
Unmould the cashew modak carefully.
Cashew modak is ready to be served.

Notes

Pulse the cashew in small intervals taking care it does not turn into cashew butter.

The cashew can be ground into a slightly coarse powder but it is important to make sure there are no big chunks or pieces of cashew. To remove the chunks, pass the ground cashew through a large hole sieve. Take the big chunks and grind again.

I use ½ cup of sugar for 3 cups of cashew. This gives me a mildly sweet modak. If you prefer a sweeter modakas, increase the sugar to ¾ cup.

Grease your hands with little ghee before shaping the modak to avoid the mixture sticking to your hands. Also, make sure you grease the modak mold before using it.

Nutrition