This kaju modak is super easy to make, beginner-friendly and perfect for Ganesh Chaturthi bhog. It’s made with 4 ingredients (plus, water) and it’s nothing but a modified version of kaju katli turned into the modak shape.
Take cashew nuts in a food processor jar. Pulse it until you get an almost fine powder. Do not run the food processor continuously otherwise oil starts to ooze out from the nuts and the mixture becomes wet and pasty. We are looking for a dry powder form.
Add milk powder and pulse it again one or two times to mix. Keep it aside.
Take water and sugar in a large pan. Turn the heat to medium and stir until sugar is melted.
Let the syrup simmer until it reaches one string consistency (ek taar chasni).Using thermometer: it should reach 220 F (104 C). As soon as it reaches the temp, turn off the stove.Checking old-fashion way: Take a drop or two of syrup on a plate, let it cool down to touch, take that drop between your thumb and forefinger, rub a couple of times and as your separate both you’ll notice a single thread is forming and it stays like that for some time. If the thread breaks quickly then cook syrup a little longer and check again.
Add prepared cashew powder and mix immediately, cook with stirring constantly until thickens (around 2 minutes only).
Add ghee, mix and cook until it leaves the sides on the pan. At this point, the mixture is still looking runny and pasty. That is perfectly fine, it will set once it cools down.
Remove it to a parchment paper lined plate and let it cool down to touch.
Grease your palms and modak mould with ghee. Take a portion of the mixture, make a smooth oval shape and start shaping in your modak mould. Repeat the same until done.
Notes
Do not worry about the fine powder. Slightly coarse like semolina is perfectly fine.
Sugar syrup must have one thread consistency otherwise kaju modak won’t set and the mixture will stay sticky and loose.
Add flavorings in kaju modak mixture like cardamom powder, rose water or crushed dried rose petals, etc.