Preparation Time : 25 mins | Cooking Time : 5-7 Mins | Makes: 33 small modak
Desiccated Coconut 2 and 1/2 cups Condensed milk 1 tin (1 and 1/2 cup) Mixed nuts* 1/3 cup Cardamom powder 2 pinches Saffron a pinch Milk 1 tblsp Ghee 1-2 tsp *I used badam, pistachio and cashew nuts.
Method:
- In a mixie, powder the mixed nuts. It will give 1/2 cup of the powder.
- Soak saffron in warm milk and keep it aside for 5 minutes.
- In a pan add the desiccated coconut, condensed milk, powdered nuts and saffron milk.
- Combine well and cook this in a medium flame for 5 -7 minutes.
- Add cardamom powder.
- Once the mixture comes to a whole mass switch off the flame.
- Ensure to stir it well to avoid getting burnt.
- Allow this to cool completely.
- Grease the modak mould and take a small portion of the coconut mixture.
- Place it on the mould.
- Cover it and remove the extra. Take it out from the mould.
- Repeat this for the rest of the coconut mixture.
- You can also roll this into coconut ladoos and roll on dry desiccated coconut too.
Method:
- In a mixie, powder the mixed nuts. It will give 1/2 cup of the powder.
- Soak saffron in warm milk and keep it aside for 5 minutes.
- In a pan add the desiccated coconut, condensed milk, powdered nuts and saffron milk.
- Combine well and cook this in a medium flame for 5 -7 minutes. Add cardamom powder.
- Once the mixture comes to a whole mass switch off the flame.
- Ensure to stir it well to avoid getting burnt.
- Allow this to cool completely.
- Grease the modak mould and take a small portion of the coconut mixture.
- Place it on the mould.
- Cover it and remove the extra. Take it out from the mould.
- Repeat this for the rest of the coconut mixture.
- You can also roll this into coconut ladoos and roll on dry desiccated coconut too.
- Adding nuts and saffron gives a nice taste and texture to the modak.
- If using fresh coconut dry roast it slightly and then proceed.
- Try to use only the white part of the fresh coconut to avoid more brown spots in the modak.
- You can stuff this inside the rice flour outer cover and make it as a kozhakattai.
