KESAR & CASHEW MODAK
Surabhi Sehgal
Melt in your mouth, Saffron and Cashew Modaks. Vegan and glutenfree recipe.
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Dessert
Cuisine Indian Cuisine
- 2 Cups Cashews
- 1 Cup Sugar
- 1/2 Cup Water
- 1/4 tsp Saffron
- 1 tbsp Rose Water
- 1 tbsp Coconut Oil
- 3-4 drops Natural Saffron Color
Pulse the Cashews in a blender until you have a fine powder
Add Sugar and water to a pan and boil until mixed well. Continue to simmer on a low flame for 2-3 minutes until the syrup thickens a bit
Add the Cashew powder and sautee for 5-6 minutes on a low flame . Stir constantly so that it doesn't stick
Add Coconut Oil, Rose Water and Saffron and keep stirring for couple minutes until the paste thickens
Take a small portion of the paste and roll it. If it rolls into a smooth ball, your modak is ready to mould. If not, stir for few more minutes
Transfer to a plate and let the mixture cool. Now add the Saffron color and mix well
Make small balls. Add the ball to a Modak mould and shape into modaks.
Top with Pistachios and Saffron.
Serve and Enjoy
Keyword Modak, Saffron and Cashew Modak, Vegan Modak