This is a quick and easy peanut modak recipe that gets ready with just 3 ingredients. It is very healthy sweet and perfect to offer as a prasad to Ganeshji on the occasion of Ganesh Chaturthi. The combination of peanuts and jaggery tastes great and makes these 3 ingredients’ healthy modaks even tastier and irresistible.
If you are looking for ladoo & modak recipes to try for Ganesh Chaturthi, do have a look at our Ganesh Chaturthi Recipes collection
Ingredients
Peanuts – The main ingredient for this recipe is peanuts. Make sure you roast the peanuts well, as it gives a very nice flavour to the modaks and also it becomes very easy to remove the skin of peanuts. You can check our detailed video on how to easily remove peanut skin.
Ghee – Use homemade ghee if possible. The quantity of ghee can be varied as per your choice.
Jaggery – Use soft jaggery if possible. But in case you don’t have that, then you can use powdered jaggery or regular jaggery block. If your jaggery is hard, then grate it or chop finely before adding it.
Health Benefits of Jaggery and Peanuts
Peanuts are an excellent source of protein and fiber. Plus they are high in various vitamins, minerals, and healthy fats and it’s great to include these in your diet.
Jaggery is a great source of iron and a perfect natural sweetener. It aids in digestion, detoxes the liver, increases energy levels, and contains antioxidant properties.
How to make Peanut Modak | Step-by-Step Recipe
Heat a thick-bottomed pan on a medium flame and add raw peanuts. Roast till peanuts turn crunchy. This may take 10-12 minutes. Keep stirring so peanuts do not burn. You can reduce the flame to low in-between.
Take the roasted peanuts in a bowl and let them cool.
When the peanuts come at room temperature, rub the peanuts between your palms to peel off their skin. You can check our detailed video on how to easily remove peanut skin.
Take the peanuts in a mixer/grinder jar. Make sure peanuts are not warm when you crush them. Grind to a coarse powder.
Then add jaggery and ghee and grind again. If you prefer the coarse texture, then take out the coarsely crushed peanuts in a plate and then add jaggery and ghee. But if you prefer a smooth texture, then grind again after adding ghee and jaggery.
Take out the mixture in a plate. Knead so everything gets combined well.
Grease the modak mould with a few drops of ghee. Take a portion from the peanut 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. This recipe yields 5 modaks.
Tips & Tricks
- Keep stirring while roasting peanuts so they are evenly roasted. Adjust the flame between low and medium.
- While crushing the peanuts, make sure they are not warm. They should be at room temperature.
- If you prefer the coarse texture of modak, then take out the coarsely crushed peanuts on a plate and then add jaggery and ghee. But if you prefer a smooth texture, then grind again after adding ghee and jaggery.
- Add elaichi powder for the flavour if you like.
More Ladoo & Modak Recipes
Recipe Card
Peanut Modak | 3 ingredients peanut modak recipe
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Ingredients (1 cup = 240 ml)
- 1 cup raw peanuts
- ¼ cup powdered/grated jaggery
- 1 tablespoon melted ghee
Instructions
- Heat a thick bottomed pan on a medium flame and add raw peanuts. Roast till peanuts turn crunchy. Keep stirring so peanuts do not burn. You can reduce the flame to low in-between.
- Take the roasted peanuts in a bowl and let them cool.
- When the peanuts come at room temperature, rub the peanuts between your palms to peel off their skin. You can check our detailed video on how to easily remove peanut skin.
- Take the peanuts in a mixer/grinder jar. Grind to a coarse powder.
- Then add jaggery and ghee and grind again. If you prefer coarse texture, then take out the coarsely crushed peanuts in a plate and then add jaggery and ghee. But if you prefer a smooth texture, then grind again after adding ghee and jaggery.
- Take out the mixture in a plate. Knead so everything gets combined well.
- Grease the modak mould with a few drops of ghee. Take a portion from the peanut 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.
Video
Notes
- Keep stirring while roasting peanuts so they are evenly roasted. Adjust the flame between low and medium.
- While crushing the peanuts, make sure they are not warm. They should be at room temperature.
- If you prefer the coarse texture of modak, then take out the coarsely crushed peanuts on a plate and then add jaggery and ghee. But if you prefer a smooth texture, then grind again after adding ghee and jaggery.
- Add elaichi powder for the flavour if you like.
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