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Surabhi Sehgal
An unconventional Modak made with Almonds and Matcha. Vegan, Glutenfree, fudgy and delicious.
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Dessert
Cuisine Indian Cuisine, Maharashtran Cuisine
Servings 18 Modak


  • 250 gms Almonds
  • 200 gms Sugar
  • 2 tbsp Matcha Powder (I used brand Cosmix)
  • 1 tbsp Rose Water
  • 1 tbsp Coconut Oil cold pressed
  • 2 tbsp Water


  • Soak the Almonds in hot water for a couple hours
  • Deskin the Almonds, transfer to a blender along with 2 tbsp water and pulse to a coarse sand like consistency
  • Add Coconut Oil to a pan, once warm add the Almond paste
  • Sautee for 3-5 few minutes on a low flame 
  • Now add Sugar
  • Continue to stir until the paste thickens 
  • Add Rose Water and keep stirring 
  • Take a small portion of the paste and roll it. If it rolls into a smooth ball, your Badam Katli is ready, if not then stir for few more minutes
  • Transfer to a plate and let the mixture cool.Now add the Matcha and mix well
  • Make small balls. Add the ball to a Modak mould and shape into a Modak.
  • Top with Rose petals and silver leaf
  • Serve and Enjoy
Keyword Almond and Matcha Modak, Vegan Modak