Dry Fruits Modak

Quick, healthy, and delicious no-cook Dry Fruits Modak makes a nourishing dessert. It can also be served as prasad to Lord Ganesha on Ganesh Chaturthi.

Recipe Source Link:https://www.mygingergarlickitchen.com/dry-fruits-modak/

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RECIPE INGREDIENTS

» For Dry Fruits Modak //

• 1 teaspoon ground cardamom (pisi hui hari ilaichi)
• 1 teaspoon ground cinnamon (pisi hui dalchini)
• 1.5 tablespoons ghee
• 1.5 tablespoons rose water (gulab jal)
• 1/4 cup almonds (badam)
• 1/4 cup cashews (kaju)
• 1/4 cup raisins (or dried prunes)
• 1/4 cup unsweetened desiccated coconut (nariyal ka powder)
• 10-12 tablespoons juicy dates (khajur)
• 1 tablespoons sugar free gulkand (optional), you can also go with other stuffing like nuts

RECIPE INSTRUCTIONS

» How to make Dry Fruits Modak //

1. Pull open the date and remove the pit. Repeat with all the dates and set them aside. (If you are using semi-dried dates, then also chop them before pulsing).
2. Add the almonds, cashews, and desiccated coconut to a food processor and whizz until you get the coarsely powdered mixture.
3. Next, add pitted dates, raisins, ghee, ground cinnamon, and ground cardamom. Pulse on high for 2 minutes.
4. After that add 1.5 tablespoons of rosewater and whizz again until smooth and all ingredients are incorporated. (You need to process till all the mixture comes together and forms a soft, slightly sticky dough.)
5. Once the mixture is ready, transfer it on a plate and keep aside.
6. Grease the mould with ghee and sprinkle with some desiccated coconut. This way you can easily pull out modaks from the mould.
7. Once the mould is ready for use, take mould and put some dry fruits mixture on both sides of the mould.
8. Using fingers, press down the mixture firmly to get a fine shape. Add filling (if using) to the center.
9. Close the mould tightly. Discard the excess mixture from the sides and the bottom. Make sure to seal the bottom by pressing it with fingers.
10. Gently open the mould, and press it lightly from the bottom to take it out from the mould.
11. Similarly, make all the coconut rose modaks until all the mixture is used up.
12. Arrange them on a serving plate, and garnish with edible silver leaves.
13. You can serve delicious dry fruit modaks right away or refrigerate for about an hour or until the modaks are firm.
14. Store dry fruits modak refrigerated in an air-tight container for up to 2 weeks.

RECIPE NOTES

1. I did not toast or fry nuts because this is an absolutely non-cooked modak recipe. And you dont need to. But if you are someone who cant have dry fruits without frying, then feel free to toast dry fruits in ghee.
2. Any type of soft, juicy, and succulent dates work for this recipe. Medjool, medina or other dates would work here.
3. I have used Ajwa dates that have dark wrinkled skin, a juicy flesh, melt-in-mouth texture, and rich taste. In my opinion, they are the best for this recipe. If you don?t find Ajwa Dates then you can use any other variety of juicy or semi-dried or dried dates. When using dried or semi-dried dates, you may need to soak them in hot water for 1-2 hours depending on the variety.
4. Rose water adds a nice floral touch to this modak recipe, so it is highly recommended. But if you don?t have rose water then you can use regular water.
5. You can also add other flavorings like a few drops of almond, vanilla, or orange extract.
6. This modak stays fresh for up to 2 days at room temperature and 2 weeks when stored in the refrigerator in an airtight container.
7. For storing, line an airtight container with kitchen tissue and then arrange modaks in a single layer. Cover and refrigerate.
8. If your mixture won?t form a dough even after 3-4 minutes processing with dates, then you might need to splash it with some water and then whizz until the mixture forms a dough.