Dry fruits modak step-by-step recipe with photos.
About dry fruits modak
Modak is a traditional sweet similar to dumplings. According to Hindu mythology, it is considered the favourite dish of Lord Ganesha. It is usually made with rice flour or wheat flour and has a coconut and jaggery filling. There are two cooking methods to make the modak - steamed and deep-fried.
Click here for authentic ukadiche modak recipe.
Dry fruits modak that I am sharing here is not the traditional modak, but an easy take on it. This no-cook dish is made with cashew, almonds, and is sweetened with dates. All you have to do is bring together chopped nuts and blitzed dates, and shape them in a modak mould. If you do not have access to modak mould, you can shape them into a ball like a laddu.
Click here for my collection of over 40 Ganesh Chaturti recipes.
Nuts: I use cashew and almonds to make the dry fruits modak. However, you may use other nuts like walnut, macadamia, pecan, or pistachio.
Dates: I have used plain pitted dates to make this dish. Medjool dates work well too.
Ghee: Most Indian sweets are made with ghee. However, if you prefer a vegan version, you may replace ghee with coconut oil.
Cardamom powder: This is an optional ingredient; however, I highly recommend using it as it adds a beautiful aroma to the dish.
Other modak recipes
Here are some other modak recipes for you to try during Ganesha Chaturthi.
This modak is:
- no-cook sweet and can be put together in 15 minutes
- healthy and guilt-free
Click here for more refined sugar-free recipes.
Click here for more festival food recipes.
Step by step instructions
1. Chop the nuts and set them aside. Chop the dates and blitz them in a food processor or mixie
2. Combine the dates and nuts until they come together
3. Add 1 teaspoon ghee and mix it well to form a dough
4. Grease the modak mould with some ghee
5. Fill the dates mixture into it and press well
6. Gently unmould the modak
7. Dry fruit modak is ready
Dry fruits modak
- ½ cup cashew
- ½ cup almonds
- ¾ cup dates pitted
- 1 teaspoon ghee plus extra for greasing the modak mould
- 1 teaspoon cardamom powder
- Chop the nuts and set aside
- Chop the dates and blitz them in a food processor or mixie
- Combine the dates and nuts until they come together
- Add 1 teaspoon ghee and mix it well to form a dough
- Grease the modak mould with some ghee
- Fill the dates mixture into it and press well
- Gently unmould the modak
- Dry fruit modak are ready to be served or stored
- If you do not have access to modak mould, shape them into a ball, like a laddu
- Make sure the dates are blitzed well else they will not bind together
- Cardamom powder is optional, but it gives a wonderful aroma and taste to the laddoos
- You may use 1-2 tablespoon desiccated coconut