Kaju Modak

Kaju modak can easily be made at home using only 4 simple ingredients. Modaks are offered to lord Ganesha during the puja ceremony. I have made variety of modak recipes like, fried modak, chocolate modak, mawa modak, coconut modak, Rava kesar modak.

Recipe – Video

Note– Please read recipe notes in the end.

High Power Mixer Grinder – I use Preethi Zodiac (750-watt). You can find it on Amazon here: https://amzn.to/2DbrsH8
Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

In a mixer grinder churn the cashews. Don’t churn them in one go. Grind for 5 seconds, stop, grind again. Scrape the sides in between. Repeat till you get fine cashew powder.
Now sieve the cashew powder with the help of a sieve and add milk powder to it and mix till well combined.
To make the sugar syrup, place a pan over medium flame and add sugar and water and boil for around 3-4 minutes or till the sugar dissolves completely and the syrup becomes slightly thick. So much that when you drop it with a spoon, the last few drops don’t fall freely like water.
Now switch off the flame and add cashew powder and mix till everything is well combined.
Switch on the flame and slow flame cook the mixture for 4-5 minutes or until it thickens
Now add ghee and again cook for couple of minutes.
Once done, the mixture will stop sticking to the sides of the pan and form a ball like structure.
Remove it in a bowl greased with ghee and let it cool down for 6-7 minutes. Do not cool completely, else the kaju mixture will become hard.
Now grease your hands and the modak mould with some ghee and place some kaju mixture in the mould and close the modal mould.
Remove the excess mixture from the sides and gently open the mould. Now while pressing the bottom of the modak, remove it from the mould.
Similarly make all the modaks.
Can be stored in the refrigerator for upto 15 days.

Don’t grind all the cashews at a time, do it in portions else it might release oil.
Milk powder adds a rich flavour and texture.
If kaju katli dough turns hard then add some water and ghee and cook it in the pan again before setting it.
Always cook kaju katli on low flame else it will thicken up quickly and become dark.
To check if Kaju Katli dough is cooked and ready to be set, take a small portion and make a ball. If it forms a ball, then it’s ready else cook till it’s done. If it doesn’t cook properly then Kaju Katli will not set and will become very soft and wont get a good shape either.