Today we are sharing 2 types of quick and easy modak recipes for Ganesh Chaturthi. These modaks can be prepared from one base recipe and gets ready with just a few ingredients. For preparing kaju modak and chocolate kaju modak recipes, we have taken our kaju katli recipe as a base. The kaju katli recipe that we shared a while ago, does not require the preparation of sugar syrup and is a no-fail recipe.
After tasting the kaju katli, we liked it so much that we decided to prepare it in modak shape and also give a small twist to it by adding cocoa powder. Chocolate and cashew are a great combination and go well together. We are sure you will definitely enjoy this combination.
If you don’t want to add cocoa powder, then you can even dip the prepared cashew modaks in melted chocolate and then let them set at room temperature. That combination also works great.
If you are looking for ladoo & modak recipes to try for Ganesh Chaturthi, do have a look at our Ganesh Chaturthi Recipes collection
How to make Kaju Modak & Chocolate Kaju Modak | Step-by-Step Recipe
Wash cashews under running water. Alternatively, you can also combine cashews and water in a bowl and rub cashews with your fingers to get rid of any dirt. Change water 1 or 2 times.
Then add fresh water and soak cashews for 1 hour.
After 1 hour, drain excess water and take soaked cashews in a mixer jar. Blend.
Then gradually keep adding water and keep grinding. We added about ¼ cup of water while grinding.
NOTE: Do not add more water while grinding since this will yield a very sticky paste and later it will be very difficult and time-consuming to reduce that mixture.
Take the prepared cashew paste in a non-stick pan and add powdered sugar. Mix till it combines well.
Now switch on the flame on medium heat and keep stirring continuously till all the excess moisture gets absorbed and you notice the mixture starts getting dry.
After 6-8 minutes you will notice that the mixture will form a dough-like lump and will leave the sides of the pan.
To check if it’s done, take a small portion on a flat plate and let it cool. Once cooled, try to roll it between your fingers. If you can make a smooth ball and it’s not sticking, then the mixture is ready. Switch off the flame and remove the mixture on a plate greased with ghee.
Start mixing with a spoon since the mixture will be very hot initially. Once it slightly cools, start kneading the mixture with your hands till smooth. To knead easily, take the mixture between your palms and roll it to make a smooth ball.
Grease the modak mould with a few drops of ghee. Take a portion from the kaju mixture and place it into the mould. Press from the bottom part to level and scrape out extra from the sides and bottom part.
Open the mould and demould the modak. Repeat the process to make more modaks.
For Chocolate Kaju Modak
If you want to make chocolate kaju modak, add 1 teaspoon cocoa powder to the kaju mixture at the time when it’s hot. So, when you will knead the mixture to make it smooth, cocoa powder will easily mix.
Make modaks from the chocolate kaju mixture.
Tips & Tricks
- Use raw cashews for the recipe. Do not use roasted or any flavored cashews.
- If you like you can add cardamom (elaichi) powder for making kaju modak. For this much quantity, you can add ¼ teaspoon of elaichi powder.
- Do not add more water while grinding since this will yield a very sticky paste and later it will be very difficult and time-consuming to reduce that mixture.
- Knead the kaju mixture when it’s hot.
- If you want to make chocolate kaju modak, then add cocoa powder while kneading the kaju mixture when it’s hot.
More Ladoo & Modak Recipes
Recipe Card
Kaju Modak & Chocolate Kaju Modak Recipe
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Ingredients (1 cup = 240 ml)
- ¾ cup cashews / kaju (or 100 grams)
- ½ cup (less 1 tablespoon) powdered sugar (or 50 grams)
- ¼ cup water
- ghee for greasing
For Chocolate Kaju Modak
- 1 teaspoon cocoa powder adjust to taste
Instructions
- Wash cashews under running water. Alternatively, you can also combine cashews and water in a bowl and rub cashews with your fingers to get rid of any dirt. Change water 1 or 2 times.
- Then add fresh water and soak cashews for 1 hour.
- After 1 hour, drain excess water and take soaked cashews in a mixer jar. Blend.
- Then gradually keep adding water and keep grinding. We added about ¼ cup of water while grinding.
- NOTE: Do not add more water while grinding since this will yield a very sticky paste and later it will be very difficult and time-consuming to reduce that mixture.
- Take the prepared cashew paste in a non-stick pan and add powdered sugar. Mix till it combines well.
- Now switch on the flame on medium heat and keep stirring continuously till all the excess moisture gets absorbed and you notice the mixture starts getting dry.
- After 6-8 minutes you will notice that the mixture will form a dough-like lump and will leave the sides of the pan.
- To check if it’s done, take a small portion on a flat plate and let it cool. Once cooled, try to roll it between your fingers. If you can make a smooth ball and it’s not sticking, then the mixture is ready. Switch off the flame and remove the mixture on a plate greased with ghee.
- Start mixing with a spoon since the mixture will be very hot initially. Once it slightly cools, start kneading the mixture with your hands till smooth. To knead easily, take the mixture between your palms and roll it to make a smooth ball.
- Grease the modak mould with a few drops of ghee. Take a portion from the kaju mixture and place it into the mould. Press from the bottom part to level and scrape out extra from the sides and bottom part.
- Open the mould and demould the modak. Repeat the process to make more modaks.
For Chocolate Kaju Modak
- If you want to make chocolate kaju modak, add 1 teaspoon cocoa powder to the kaju mixture at the time when it's hot. So, when you will knead the mixture to make it smooth, cocoa powder will easily mix.
Video
Notes
- Use raw cashews for the recipe. Do not use roasted or any flavored cashews.
- If you like you can add cardamom (elaichi) powder for making kaju modak. For this much quantity, you can add ¼ teaspoon of elaichi powder.
- Do not add more water while grinding since this will yield a very sticky paste and later it will be very difficult and time-consuming to reduce that mixture.
- Knead the kaju mixture when it’s hot.
- If you want to make chocolate kaju modak, then add cocoa powder while kneading the kaju mixture when it’s hot.
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