Dry Nuts Modak

Ingredients
walnut, almond and cashewnut take in small quantities
dry coconut - 50 gm
dates - 200 gm
poppy seed - 1 tbl.sp
jaggery - 50 gm or as per taste
cardamom powder - 1/2 tsp
raisins - 2 tbl.sp

Method
Dry roast nuts and grated dry coconut seprately and coarsely make a powder of it.
Heat 2 tbl.sp of butter in a pan and add raisins, cook till it puffs up. Then addpaste of dates, jaggery, poppy seeds, cardamom . Mix well and cook for 2 minutes. Then add the blended powder. Mix well and cook again for 2 minutes. Remove and let it cool down.
Take a modak mould and stuff this mixture inside it and close. Open and take out dry nuts modak. Serve.

Khoya /Mava Modak

Ingredients
khoya/mava - 250 gm
sugar - 150 gm
 4 to 5 cardamom crushed or powdered
food color - optional

Method
In a pan add khoya and sugar and cook on a slow flame stirring continously till it both melts. Then add cardamom powder and food color and cook till it becomes little thick.
Let it cool down completely. It will take about 3 to 4 hours.
Take a modak mould and grease it with ghee or butter. Stuff a ball of this into it.
It will come out in the shape of modak. Demould it and serve.

Chocolate Modak Using Cocoa Powder

Ingredients
condensed milk - 3/4 of the tin
milk - 1/2 cup
cocoa powder - 3 tbl.sp
cinnamon powder - 1/4 tsp
few cashewnuts and walnuts
few digestive biscuits

Method

coarsely powder digestive biscuits and cashewnuts and walnuts and keep aside.

In a pan, mix together condensed milk, milk, cinnamon powder and cocoa powder.Let it boil.

Remove from flame and mix biscuit crumbs to it. . Refrigerate this for half an hour.

Stuff this in the modak mould, remove and again set it in the refrigerator for 5 to 10 minutes.

(Keep on adding biscuit crumbs into the milk mixture till you feel you can roll it with your hands.)

Steamed Modak Recipe

Ingredients
rice flour - 1 cup
pinch of salt
warm water for kneading the dough

for the stuffing
grated coconut - 1 cup
jaggery as per taste
cardamom powder - 1/2 tsp
poppy seed - 1 tsp
pinch of nutmeg powder

Method

first make a dough of rice flour using warm water and keep aside for 10 to 15 minutes.

Heat 1 tsp of ghee/butter in a pan, add cardamom powder, nutmeg powder and poppy seed and stir fry for few seconds and then add jaggery and grated coconut. Cook till jaggery melts. Off the flame and let it cool down.
Take a small ball of rice flour and spread on the modak mould, put the stuffing inside and again close it with rice flour dough as shown in the video. Remove and steam it for 10 to 15 minutes and serve.