Nuts stuffed Suji Modak

Ingredients  

For Outer Covering

• 1/2 cup semolina / suji
• 3/4 cup milk
• 3/4 cup water
• 2 tbsp ghee
• 1/2 cup sugar
• 1/2 tsp cardamom powder
• a few strands of saffron soaked in a tablespoon of warm milk

For Filling

• 1/8 cup chopped almonds
• 1/8 cup chopped pistachios
• 1/8 cup grated jaggery
• 1/2 cup grated fresh coconut                 

• Instructions 

  For outer covering/shell

  • Firstly, add water to the milk and heat it. Alternatively, only hot milk too can be used. Heat ghee in a heavy bottom pan and roast semolina for 6-8 minutes on low to medium flame.
  • Stir continuously during this process till the semolina becomes slightly off white.
  • Now add the hot milk-water solution, soaked saffron and cardamom powder. Flame should be low throughout.
  • Mix well so that no lumps remain, and the mixture doesn’t stick to the bottom of the pan.
  • Now add the sugar to the roasted semolina.
  • Cover the pan and cook on low flame for 4-5 minutes. Once it is cooked turn out the semolina mass onto a plate to cool

  Filling for modak

  • In another pan dry roast the chopped nuts.
  • In the same pan dry roast grated coconut for 1-2 minutes on low flame.
  • Now add the grated jaggery to the coconut. Jaggery will become soft in a few minutes. Then switch off the flame.
  • Combine the roasted nuts with the coconut jaggery mixture . Let the mixture become cool.

  How to fill and shape modak

  • Grease your palms and a modak-mould.
  • Put a little semolina mixture in the mould. Press it. Then make a depression in the centre for the filling. Put in the filling and close the mould to seal the sides.
  • Once the sides are sealed and all the extra mixture is scraped off, open the mould. A dainty modak is ready! Make more such modak from the entire mixture. These modak can be stored in the fridge for 1-2 days.

  
  

  Notes

  • Throughout the process of modak making , low to medium flame is required and a lot of patience.
  • Filling can be varied according to your preference.             
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