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By on August 19, 2017
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Nutritious Modak Makes 6 to 8

Chashew nuts 20 nos
Almond 20 nos
Black dates 20 nos
White Sesame seeds 2 tablespoons
Poppy Seeds 1 tablespoon 
Grated Jaggery 2 tablespoon 
Nutmeg powder ¼ teaspoon 
Grated dry coconut ½ cup
Pure ghee 2 tablespoons 
Modak moulds 6 to 8 

1. Make a coarse powder of ten cashew nuts and ten almonds separately and chopp ten almonds and ten cashew nuts into tiny pieces.
2. Heat a pan on slow fire, roast cashew nuts powder, almond powder and grated coconut one by one. Remove from pan and keep aside. (Separately)
3. On the same pan roast poppy seeds and sesame seeds separately and Grind them coarsely. Also grind grated coconut separately and keep aside.
4. In a bowl, add mashed dates, cashew nut powder, almond powder, coconut powder, sesame powder, half of poppy seeds powder, one tablespoon of pure ghee, nut meg powder and jaggary and mix it well.
5. Greese the modak moulds with ghee from inside, line it with few poppy seeds, place the dry fruit coconut mixture on the poppy seeds and press the mould firmly. Outer lining of poppy seeds makes modak looks very appealing.

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