Besan Modak

Yield: 10-12 Modak
Prep time: [10 mins]
Total time: [30+10] 40 mins

Ingredients

For Dough:
● 1⁄2 cup ghee / clarified butter
● 2 cup besan / gram flour, coarse
● 1 cup sugar
● 4 pods cardamom / elachi
● Cashew / kaju

For making Modal:
● Modak mould
● ghee / butter

Directions
● In a pan add 1⁄2 cup ghee and 2 cup Besan.
● On low flame keep roasting until the besan is well combined with ghee. Use coarse besan for grainy texture.
● Keep roasting for next 10mins. If mixture seems dry, add a tbsp of more ghee.
● After 10 minutes, the besan starts to release ghee.
● Add 2 tbsp cashew nuts and roast them along with the mixture
● Continue to roast until the besan turns golden brown
● Transfer the mixture to a mixing bowl and keep it aside for cooling.
● Add 1 cup sugar and 4 pods cardamom in a blender and make fine powder. You can use powdered sugar and cardamom powder as well.
● Once the besan is cooled (slightly warm) add in powdered sugar.
● Mix well and make sure everything is well combined. Please do not add sugar if the mixture is hot, as it will melt the sugar and make the mixture liquidy.
● Once mixture is ready, take modak mould and grease it with ghee. It will help to Demould modak.
● Add mixture in mould and give shape.
● Demould the modak and store in an airtight container. It can be stored for 2 weeks.
● Finally, enjoy besan ladoo for 2 weeks in an airtight container.

Author Information

Submitted by: Priyanka’s Food Hub
Location: Germany

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