Ingredients
Besan – 2 cups
Ghee – 1/2 cup
Powdered sugar – 1 cup
5-6 kesar strands
Preparations
Heat ghee in pan, add besan and roast until it becomes golden brown on slow flame.
Keep stirring continuously so that the besan shouldn’t burn.
When it becomes aromatic, Sprinkle 1 tbsp of water and keep stirring till the bubbles disappear, takes 3-5 mins.
Remove from pan and keep aside to cool.
When the mixture has cool down to room temperature, add powdered sugar, kesar and mix well.
Grease the modak mould with some ghee, press the besan mix well to form modaks.
Open and de- mould modak carefully. Keep in an airtight container.
You may make modak with hand too, put some finely chopped nuts and raisins inside the modak as you shape.
NOTE- those who like coconut may add some desiccated coconut after removing the roasted besan, mix well at once. That will improve the taste of the modak or you can add some milk pdr too to enrich the coconut.
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