A quick, easy, healthy, and delicious no-cook Dry Fruits Modak makes a nourishing dessert. It can also be served as prasad towards an offering to Lord Ganesha on the auspicious festival of Ganesh Chaturthi.
This absolutely no-cook dry fruit modak takes only 15 minutes to shine upon the dessert table. It is sweet, soft and nutty with the floral aroma of rose water.
Modak is Lord Ganesha’s favorite dish, and with this wholesome and flavor bursting dry fruit modak, you can hoist up and gladden your loved ones’ health. And at the same time, tickle and amuse the Lord Ganpati synchronously.
The great thing about this modak is that you can make it anytime you want to relish some sweet. Shape them into balls and roll with some coconut or powdered pistachios, and these dry fruit modaks would fit into any party or family get together.
Some raw ingredients, a food processor, and a mould is all you need to make this easy and quick Dry Fruit Modak recipe.
My little one says that this is the best Modak recipe she had this year so far. She wanted to gobble them up all in one go. So I can tell you this dish is completely child approved. ;-)
What is Modak?
is a fluted dumpling dessert which is offered to Lord Ganesha on Ganesh Chaturthi. This festival is the celebration of Lord Ganesha’s birth. It is a delicious Indian Sweet (mithai) that is particularly popular in the states of Maharashtra and Goa.
Modak means delightful in the Hindi language. They have always been an integral part of the auspicious Ganapati festival or Vinayaka Chaturthi. It’s because mythological stories tell that they are Lord Ganesha’s favorite. This fluted dumpling shape also refers to the nuggets of wisdom.
Hence, devotees prepare modak as an offering (naivedya) to the Lord Ganesha to seek his blessings for good luck and fortune. An offering of at least 11, 21, or 51 modaks are presented to the lord.
What are Dry Fruits Modak?
Dry Fruit Modak is a new edge, healthy and delicious modak with the same auspicious feel as of regular modaks. You may call it a simpler, easier, and healthier twist to the traditional modak.
This dry fruit modak is an assortment of luxury dried fruits like almonds, cashews, raisins (or dried prunes), coconut, and dates. The addition of cardamom, cinnamon, and rose water heightens the flavorings to take this dry fruit melange to the next level. This modak tastes similar to Dry Fruits Laddu.
This quick and easy to make, super nutritious, and delicious delicacy is all set for the festival of Ganesh Chaturthi!.
They taste amazing with roasted makhana.
This Dry Fruits Modak:
✓ is enriched with health-magnifying ingredients.
✓ energizes the body and nourishes the soul.
✓ makes an instant energy-boosting snack.
✓ can be packed as school or office snacks.
✓ makes a lovely offering (prasad) to Ganesha.
✓ is healthy and super tasty.
✓ is an entirely no-cook recipe.
✓ is a super sweet dessert without any added sugar.
✓ makes a lovely gift to share with family and friends.
✓ takes only 15 minutes from start to finish.
✓ is sweetened only with natural ingredients like dates and raisins.
✓ can easily be customized to your taste buds.
✓ always wins over sugar-loaded sweets.
✓ is made with only a few handy ingredients.
✓ is a healthy alternative to gratify your sweet cravings.
✓ makes an easy grab and go breakfast or pick-me-up snack.
✓ is gluten-free and vegetarian.
✓ can also be made into vegan.
✓ boosts the immunity of the body.
More divine Indian sweet recipe:
How to make Dry Fruits Modak?
Making dried fruits modak is a child’s play. Really, even a child can make it in the presence of a grownup. This is how it is made in 9 easy and simple steps.
Step 1: Pit dates and keep them aside.
Step 2: Add almonds, cashews, and coconut to a jar and pulse until the mixture is coarsely chopped.
Step 3: Add pitted dates, raisins, ground cardamom, ground cinnamon, ghee, and whizz again.
Step 4: Add rose water and process until the mixture forms a dough.
Step 5: Transfer the mixture onto a plate.
Step 6: Grease the mould using ghee and sprinkle with some desiccated coconut.
Step 7: Stuff both sides of the mould with dry fruit mixture. Add some filling (if using) to the center. See video recipe on this page for more clear instructions.
Step 8: Close the mould and trim off excess dough.
Step 9: Unmould. Garnish with edible silver leaves, and serve.
You can check out the full recipe in the recipe box on this page.
What are the ingredients used in Dry Fruits Modak?
I have tried to make this recipe very simple and easy. So to make this I have used minimum ingredients which are handy. This Dry fruit modak recipe calls only for 9 ingredients:
Raisins (or dried prunes)
Unsweetened desiccated coconut
Can I make this Dry Fruits Modak without Modak Mould?
Yes, you can. so there is no worry if you don’t have a modak mould. You can still enjoy this modak.
There are two ways of making dry fruits modak without a mould.
1. Shape them into energy balls or ladoos.
2. Shape them into balls, pinch the top and slit the edges to create a fluted dumpling look.
Following are some variations to this Dry Fruits Modak:
Below are some dry fruits and seeds options that can also be added to this dry fruits modak recipe.
Related: No-Bake Oats and Chia Energy Balls
More filling ideas for this Dry Fruits Modak recipe:
Dry fruits modak tastes great on its own and really doesn’t require any filling. But if you are into something called surprise bites, then you can surely add some filling to it, like I filled with refined sugar-free homemade gulkand (rose petal preserve).
Below are some fun filling ideas for you:
Almond butter, cashew butter, or peanut butter.
Any nuts such as cashew, pistachio, almond, or hazelnut.
Desiccated coconut mixed with honey or juicy dates.
Sugar-free strawberry jam or blueberry
Can I make dry fruit modak vegan free?
Yes, surely you can. To make the vegan version of this fried fruit modak, you just need to replace ghee with the same amount of vegan nut butter such as peanut butter, almond butter, or coconut oil.
Wonderful tips, tricks, and variations to make the best dry fruit modak:
I did not toast or fry nuts because this is an absolutely non-cooked modak recipe. And you don’t need to. But if you are someone who can’t have dry fruits without frying, then feel free to toast dry fruits in ghee.
Any type of soft, juicy, and succulent dates work for this recipe. Medjool, medina or any other dates would work here.
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.
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.
You can also add other flavorings like a few drops of almond, vanilla, or orange extract.
This modak stays fresh for up to 2 days at room temperature and 2 weeks when stored in the refrigerator in an airtight container.
For storing, line an airtight container with kitchen tissue and then arrange modaks in a single layer. Cover and refrigerate.
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.
Are you ready to make this easy treat it? So grab your ingredients and get started.
Your feedback is so helpful for me and other MGGK readers. So, if you make this Dry Fruits Modak recipe, then tag me on Facebook or Instagram using @MyGingerGarlicKitchen or #mygingergarlickitchen. I would love to see your photos. :)
Dry Fruits Modak (Step-by-step photo instructions)
How to make Dry Fruits Modak //
- 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).
- Add the almonds, cashews, and desiccated coconut to a food processor and whizz until you get the coarsely powdered mixture.
- Next, add pitted dates, raisins, ghee, ground cinnamon, and ground cardamom. Pulse on high for 2 minutes.
- 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.)
- Once the mixture is ready, transfer it on a plate and keep aside.
- Grease the mould with ghee and sprinkle with some desiccated coconut. This way you can easily pull out modaks from the mould.
- Once the mould is ready for use, take mould and put some dry fruits mixture on both sides of the mould.
- Using fingers, press down the mixture firmly to get a fine shape. Add filling (if using) to the center.
- 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.
- Gently open the mould, and press it lightly from the bottom to take it out from the mould.
- Similarly, make all the coconut rose modaks until all the mixture is used up.
- Arrange them on a serving plate, and garnish with edible silver leaves.
- You can serve delicious dry fruit modaks right away or refrigerate for about an hour or until the modaks are firm.
- Store dry fruits modak refrigerated in an air-tight container for up to 2 weeks.