Ingredients
Method
Cashew Powder:
- Add 1 cup of cashew nuts into grinding jar, grind it into fine powder. Don’t grind them in one go. Use on off method to grind cashew otherwise cashew will release oil.
- Sieve the powder, If there are any big chunks, grind them and sieve again. In this way we get fine powder which helps to make crack free soft dough.
Sugar Syrup:
- To make sugar syrup, add sugar in a pan. add same amount of water. Mix it and keep it boiling until sugar is dissolved and the syrup is of one string consistency . To check the consistency, touch the syrup with finger and then touch the finger to thumb, gently pull apart. If the syrup forms a single thread without any break, then one string consistency syrup is ready. Turn off the flame immediately, do not over cook the syrup.
To make Kaju Modak:
- Now, add the cashew powder into syrup and mix it well. Turn on the flame, stir it continuously. Cook on low flame for 3- 4 minute or until the mixture thickens and forms in a dough. Take small portion of mixture and roll it between fingers, if its form into dough ball that means it’s ready.
- Add cardamom powder and ghee, mix it well. Take out the mixture into bowl and let it cool but do not cool completely, else the kaju mixture will become hard.
- Take some mixture and put it into greased modak mould and close it tightly. Remove the excess mixture from mould, press gently. Open the mould and take out Kaju Modak. Offer to lord Ganesha and enjoy it with family and friends.
Notes
- Use good quality cashew nuts for the best result.
- Don’t grind them in one go. Use on off method to grind cashew otherwise cashew will release oil.
- Sieving the powder is important step because it will give good texture to Modak.
- To check the dough, take small portion of mixture and roll it between fingers, if its form into dough ball that means it’s ready.
- If cashew dough is sticking to modak mold that means your dough is not cooked well or it has more moisture. In that case you can add some cashew powder or milk powder and cook it again to get rid of moisture.
- If kaju Modak dough turns hard then add some water and ghee and cook it in the pan again before setting it.
- Kaju modak can be stored in the refrigerator for upto 15 to 20 days.