Modak is an Indian sweet popular in the states of Maharashtra and Goa and in the Indian region of Konkan. It is considered one of the favourite religious dishes of Lord Ganesha and is therefore prepared during Ganesh Chaturthi. This Besan Modak Recipe is submitted by Priyanka who is our Affiliate Social Media Influencer and an awesome food blogger.
Yield: 10-12 Modak
Prep time: [10 mins]
Total time: [30+10] 40 mins
● 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
● 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.
Submitted by: Priyanka’s Food Hub