Kaju Modak
August 24, 2013

With Ganesh Chaturthi approaching fast, most Goans begin making sweets well in advance to prepare for this festival. Different types of modaks are made during the festival as it is believed that they are most the favorite sweets of Lord Ganesha.

Cuisine Indian
Course Desserts
Serves 25
Method Steam
Difficulty Easy
Cook Time 1   hour(s)
  • Cuisine Indian
  • Course Desserts
  • Serves 25
  • Method Steam
  • Difficulty Easy
  • Cook Time 1   hour(s)
cashew nut powder
1.5   cup
powdered sugar
1   cup
mawa or milk powder
1/2   cup
cardamom powder
1/2   tablespoon
1   tablespoon
corn starch
1   teaspoon
warm milk
3   tablespoon

1. Take approx. 500g of cashews and powder them in a mixer to yield 1.5 cups of cashew nut powder.

2. Begin a double broiler by placing a smaller vessel over a larger vessel filled with water. The bottom of the smaller vessel needs to be immersed in water. This will help to warm the mixer for modak using steam without burning it.

3. Once the vessel is warm add mawa or milk powder.

4. Next add the cashew nut powder and powdered sugar.

5. Add the cardamom powder and corn starch next. Keep stirring till all the ingredients are well mixed.

6. Add 1 tablespoon ghee and keep mixing for about 10 minutes till the whole mixture is warm.

7. Remove the mixture from the double broiler and transfer it to a mixing bowl.

8. Knead the mixture into dough using the milk. Add one spoon of milk at a time since the cashews leave their own oil that creates moisture for kneading. The dough should be hard and not very soft to make perfect modaks.

9. Take a small amount of dough and begin shaping it into a modak. Take care to make the modaks while the dough is still warm.

10. Let the modaks cool for about 15 minutes and then they are ready for serving or offering. This quantity of ingredients makes 25 modaks. Adjust measurements according to number of modaks desired. Eat within 3 days of making or store in refrigerator for a week.