Kesariya coconut stuffed modak

Name: Kesariya coconut stuffed modak
Total time: 1800 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 3/4 cup Milk; 9-10 Saffron strands; 2 1/2 cup desiccated coconut; 1 teaspoon Ghee; 1 tin milkmaid; 1/8 teaspoon Cardamom Powder; 2 1/2 cup milk; FILLING; 1 tbsp Cashews chopped; 1 tbsp almond chopped; 1 tbsp raisins chopped; 1/4 teaspoon Cardamom Powder

Monika Jain @monika_jain

#GCR

Monika Jain @monika_jain

Saved

Ingredients

30 mins

8 servings

SAFFRON MILK
3/4 cup Milk
9-10Saffron strands
MODAK INGREDIENTS
2 1/2 cupdesiccated coconut
1 teaspoonGhee
1 tinmilkmaid
1/8 teaspoonCardamom Powder
2 1/2 cupmilk
FILLING
1 tbsp Cashews chopped
1 tbsp almond chopped
1 tbspraisins chopped
1/4 teaspoonCardamom Powder

Saved

Steps

30 mins

1

Heat a heavy-bottomed pan over medium heat. Next, combine ghee and desicated coconut in the pan.
Soon the mixture will turn into a gooey paste. No worries, keep stirring.
2

Now add milk and cardmom powder in it.
3

After 10 minutes into the cooking, the desicated coconut and ghee mixture will start to thicken add milkmaid in it.
4

Now take half part of mixture and add saffron milk. Keep stirring continuously to avoid lump formation.
Once the mixture comes together like a soft dough, take the pan off the heat.
Set aside the Kesar mawa mixture for 5 minutes or until the mawa mixture is still warm but comfortably cool to handle.
5

While the mixture is resting, let’s prepare the filling. Combine chopped almonds, cashews raisins and cardamom powder in a bowl. Mix to combine.
6

Knead it well until it forms a soft and smooth dough. The Kesariya coconutmixture for making modak is ready now.
7

ASSEMBLING MODAK
Brush the modak mold with some melted ghee.
8

Firmly press the both mixture around the mold. Now, press both the mold ends together to give modak its shape.
Flip the mold over, and stuff the filling mixture at the bottom of the mold.
Take a small piece of Kesar mixture and seal the bottom part. Discard the excess mawa. Give the mold a final press.
Gently open the mold. Discard the excess mawa around the edges of the mold to give your modak an elegant look.
9

Arrange these modak on a plate. Garnish with desicated coconut and some saffron strands, and serve.