Badam Modak | Almond Modak + {Video}
Wednesday, August 26, 2020
I was slightly obsessed with the new Modak Mould I bough this year, especially after how cute & prefectly shaped my Kozhukattais were without having to put in too much effort :)
I was wanting to make Mawa Modak (The ones you get as a Prasad at Siddhi Vinayak Temple) this year as a part of the Naivedya but that somehow didn't happen because I forgot to buy Mawa.
But I so wanted to put my new Modak Mould to use, so I made these easy peasy Badam Modak
It tastes just like Badam Katli because its technically the same recipe recipe, but shaped differently
Everyone at home loved these cute Modaks & the 1st batch was finished off in a day ( That's huge !! considering how picky we are when it comes to sweets )
So, I made another batch on the Day of Ganpati Visarjan
No of Modaks: 15
- 2.5 cups Almond Flour (Not Almond Meal)
- 1 cup Sugar
- 1/2 cup Water
- 1.5 tablespoon Ghee
Method:
Add Half a cup of water into a heavy bottomed frying pan. Add Sugar & give it a mix
Add 1.5 tablespoons of Ghee & Stir well to combine
Once this mixture starts boiling, Add almond flour & keep stirring continuously to avoid lumps
Cook this mixture on low flame for 3-4 minutes. You need to keep stirring the mixture continuously
You will notice that the mixture will start to thicken & will start leaving the sides of the pan. Turn off the heat
Do not be tempted to cook further. This mixture will further thicken upon cooking
Transfer this mixture into a tray or a bowl & allow it to cool for about 10-15 minutes
While the mixture is still slightly warm, grease your palms & knead the dough for a minute. You will notice that the dough has become smooth
Kneading is important to get a smooth texture
Grease the Modak Mould with a bit of Oil or Ghee & close the Mould.
Pinch out a portion of the dough & stuff it inside the mould. Press it down to shape the Modaks & Remove excess dough if any
Open the mould & take out the Modak gently. Repeat the process until you finish off all the dough
NOTE:
- Sugar:Water Ratio has to be 1:0.5 Adding lesser water than that will result in slightly hard modaks & the dough will start drying out soon
- You can add Rose Essence or even Saffron strands while the sugar is melting. I did not add any
- I have used Costco Almond Flour here. DO NOT substitute this with Almond Meal
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