22 Sep 2020


Grated Coconut 1 cup/s
Grated Jaggery 0.75 cup/s
Ghee 2 tablespoon/s (tbsp)
Elaichi powder 0.5 teaspoon/s (tsp)
Cashew nuts (Chopped) 2 tablespoon/s (tbsp)
Almonds (Chopped) 2 tablespoon/s (tbsp)
Wheat Flour 1 cup/s
Water 0.5 cup/s
Ghee 1 tablespoon/s (tbsp)
Salt to taste


Take a microwave oven safe bowl, add the water and place the bowl in the oven, Select micro mode high power, set time for 2 minutes and press start to cook. After the beep, remove and add wheat flour, salt, 1 tbsp ghee in it, mix well and set aside for 10 minutes to set.

Take another microwave oven-safe bowl, add ghee, cashew nuts and almonds, mix well and cook in the micro mode for 1 minutes. Collect the roasted cashews and almonds from the bowl, set aside to cool. In the same bowl, add grated Joggery and cook for 1 minute to melt the Jaggery. Now add grated coconut, mix well and cook again for 2 minutes. After beep, remove and add roasted cashew, almonds, cardamom powder in it and mix well. Set aside.

Make balls of the wheat flour dough. Make a small hollow in the center and place the stuffing in the middle. Now joint the open edges together and give it a shape like a whole garlic.

Take a baking plate or a crispy plate and arrange all modak in the crispy plate. Place the crispy plate on the grill mesh rack in the oven. Select Convection mode 200⁰C, set time for 14 minutes, Press start (Turn once in between). After beep. Remove and set to cool and serve.


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Modak Indian sweet fried
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