Ingredients
Peanuts – 1 cup
Milk Powder – 1 cup
Sugar – ¾ cup
Milk – ¼ cup
Ghee – 2 to 3 teaspoons
Cardamom – 2
Preparations
Dry roast the peanuts and remove the skin.
Grind the roasted peanuts into a fine powder using a mixer jar. Set it aside.
In the same jar, add the sugar and cardamom, then grind them to a fine powder.
In a thick-bottomed kadai, pour the milk and add one teaspoon of ghee. Add the milk powder and mix well.
Add the ground peanut powder and stir continuously on low flame until the mixture thickens.
Incorporate the powdered sugar and continue stirring until everything blends well and forms a thick dough.
Transfer the dough to a plate and allow it to cool.
When the dough is warm enough to handle, grease your fingers with ghee and knead the dough.
Grease the modak mould with a few drops of ghee. Take a portion of the peanut mixture, place it into the mould, press from the bottom, and level it.
Open the mould and gently demould the modak. Repeat the process with the remaining dough.
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