3 Modak recipes in 10 min Make Modak in 10 min Ganesh Chaturthi spl Modak

Ingredients

• 1 ½ cup Crushed Digestive Biscuits
• 1 ½ cup Desiccated coconut
• 1 cup Prepared Modak Base
• 2-3 tbsp Beetroot juice (as required)
• ¼ cup Desiccated coconut
• ½ tin Nestlé MILKMAID
• 2-4 tbsp White chocolate, chopped
• Desiccated coconut
• 1 cup Prepared Modak Base
• ¼ cup Cocoa powder
• ½ tin Nestlé MILKMAID
• 2-3 tbsp Tutti Frutti, chopped
• ½ tbsp Milk powder
• White chocolate, melted
• 1 cup Prepared Modak Base
• 2 tbsp Saffron water
• ½ tin Nestlé MILKMAID
• A pinch of cardamom powder
• 2 tbsp Almond powder
• 2 tbsp Cashew Nut powder
• 1 tsp Ghee
• 1 tbsp Pistachios, chopped
• 1 tbsp Almonds, chopped
• 1 tbsp Cashew Nut, chopped
• Silver vark
• Pistachios (blanched & sliver)
• few Saffron strands

Steps

1. In a bowl, add crushed digestive biscuits, desiccated coconut and mix it well.
2. Divide it into 3 bowls equally and keep it aside for further use.
3. In a bowl, add prepared modak base, beetroot juice, desiccated coconut, Nestlé MILKMAID and make a soft doughy mixture.
4. Take a modak mold, stuff with the prepared modak mixture and make a cavity in the middle.
5. Stuff the modak with white chocolate and close the edges.
6. Scrape out the excess mixture and press the mold well to get the perfect shape.
7. Demold the modak and transfer it to a serving dish.
8. Garnish it with icing sugar and desiccated coconut.
9. In a bowl, add prepared modak base, cocoa powder, Nestlé MILKMAID and make a soft doughy mixture.
10. In a bowl, add tutti frutti, milk powder and mix it well.
11. Take a modak mold, stuff with the prepared modak mixture and make a cavity in the middle.
12. Stuff the modak with the prepared tutti frutti filling and close the edges.
13. Scrape out the excess mixture and press the mold well to get the perfect shape.
14. Demold the modak and transfer it to a serving dish.
15. Garnish it with melted white chocolate and cocoa powder.
16. In a bowl, add prepared modak base, saffron water, Nestlé MILKMAID, cardamom powder, almond powder, cashewnut powder and make a soft doughy mixture.
17. Take a modak mold, stuff with the prepared modak mixture and make a cavity in the middle.
18. Stuff the modak with the prepared stuffing and close the edges.
19. Scrape out the excess mixture and press the mold well to get the perfect shape.
20. Demold the modak and transfer it to a serving dish.
21. Garnish it with silver vark, saffron strands and pistachios.
22. In a pan, heat ghee, add pistachios, almonds, cashewnut and toss it for a minute.
23. Transfer it to a bowl and keep it aside for further use.
24. Use beetroot puree to make it more flavorful.
25. Use 70% of desiccated coconut and 30% of cocoa powder.
26. To enhance the flavor, use freshly ground cardamom powder for more aromatic and flavorful modaks.
27. Grease the mould with ghee to prevent sticking.
28. Toast the nuts in ghee to prevent off aromas.