Makhana Modak

Nutrition values are AI-estimated based on ingredients.

• 1 tablespoon ghee
• 2-3 cups makhana
• 1/2 cup almonds
• 1/2 cup cashews and pistachios
• A few tablespoons sunflower seeds or melon seeds
• 1 teaspoon cardamom powder
• 1/2 to 3/4 cup thick, dark jaggery syrup

1. 1Heat about one tablespoon of ghee in a non-stick pan.
2. 2Add approximately 2-3 cups of makhana to the pan and roast over medium heat using a spatula until they become crisp.
3. 3Add about 1/2 cup of almonds, followed by a mixture of cashews, pistachios, and sunflower/melon seeds (about 1/2 cup combined), to the same pan.
4. 4Roast the nuts and seeds with the remaining ghee until they turn lightly golden and fragrant.
5. 5Transfer all the roasted makhana, nuts, and seeds to a large white bowl.
6. 6Grind the roasted ingredients into a fine, light brown powder.
7. 7Add approximately 1 teaspoon of cardamom powder to this powdered mixture.
8. 8Pour about 1/2 to 3/4 cup of rich, dark brown jaggery syrup into the bowl.
9. 9Stir the ingredients with a spoon and then mix thoroughly by hand to combine the dry powder with the sticky jaggery syrup, forming a pliable, dark brown dough.
10. 10Press the dough firmly into a silver modak mold, removing any excess dough.
11. 11Open the mold to reveal a perfectly formed modak and repeat this step to make several modaks.

These instructions are our analysis of the original video. Watch on YouTube →