Guest Post – Sweet Something: Cashewnut Rose Modak by Sasmita

Its time for the guest post again. Today we have with us Sasmita from First Timer Cook.  She has sent  an apt recipe of Cashew Rose Modak  which goes well with the theme of Ganesh Chaturthi. I can’t thank her enough for this wonderful recipe. When I requested bloggers for the guest post in my website , she readily agreed and sent this wonderful recipe. I like her bog and the versatile recipes she shares are amazing. Infact her recipe of Apricot Pudding Trifle is in my to-do list.

sweetsomething

Without taking much of time here is Sasmita’s recipe of Cashew Rose Modak.

Cashew Rose Modak 1

Ganesha Chaturthi, celebrated all over India marks the birthday of Hindu deity, Ganesha. Ganesha Mahostav starts on the day of Ganesha Chaturthi and lasts for 10 days. On Ganesha Chaturthi, modak is widely made and is offered as Prasad to the deity as it is the favourite of Lord Ganesha. This year again I am sharing another fusion version of modak, ‘Cashew Rose Modak’. This is a variation to the traditional modak. So for making this fusion one, no need to make outer covering and stuffing separately like traditional modak (steam / fried). Basically these are made from cashewnut powder and gulkand / rose petal preserve. Gulkand and cashew dough is prepared and then shape like modak in modak mold. Hence cashew rose modak are so quick and easy to make. Let’s go in details.

Preparation Time: 5 mins  |  Cooking Time: 30 mins

Ingredients:   

Ingredients Measurements
Cashewnut powder 1 cup
Sugar ½ cup
Milk ¾ cup
Gulkand 3 tbsp
Cardamom powder 1 pinch
Ghee 1 tsp

Method:

  1. In a pan, add sugar and water. Bring it to boil and keep stirring till the sugar is fully dissolved.
  2. Add cardamom powder and mix well.
  3. Boil until the syrup reaches almost one string consistency.
  4. Now add the cashewnut powder and gulkand and mix together.
  5. On a medium flame keep stirring the mix till it starts thickening and leaves the sides of the pan. Soon the mixture will come together and form a lump.
  6. Switch off the flame and let the mixture cool a bit.
  7. Now grease your hands with little ghee and knead the mixture to form a dough.
  8. Grease the modak mold with ghee.
  9. Now take a lemon size ball from the dough, put in the modak mold and press.
  10. Then gently open the mold and take out the modak.
  11. Repeat the same for rest of the dough.
  12. The cashew rose modak is ready for offerings.

Cashew Rose Modak 33

Note:

  • If cashew powder is not available, then take some whole unsalted cashews. Grind to a fine powder in a grinder.
  • If you do not have modak moulds, shape them as you like.
  • Always keep greasing ghee on the mold for every modak.
  • Store these cashew rose modak in an airtight container.

Cashew Rose Modak 2

For more innovative recipes and tips check out Sasmita’s blog – http://www.firsttimercook.com

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