Desiccated Coconut 2 and 1/2 cups Condensed milk 1 tin (1 and 1/2 cup) Mixed nuts* 1/3 cup Cardamom powder 2 pinches Saffron a pinch Milk 1 tblsp Ghee 1-2 tsp *I used badam, pistachio and cashew nuts.
Method:
In a mixie, powder the mixed nuts. It will give 1/2 cup of the powder. Soak saffron in warm milk and keep it aside for 5 minutes. In a pan add the desiccated coconut, condensed milk, powdered nuts and saffron milk. Combine well and cook this in a medium flame for 5 -7 minutes. Add cardamom powder. Once the mixture comes to a whole mass switch off the flame. Ensure to stir it well to avoid getting burnt. Allow this to cool completely. Grease the modak mould and take a small portion of the coconut mixture. Place it on the mould. Cover it and remove the extra. Take it out from the mould. Repeat this for the rest of the coconut mixture. You can also roll this into coconut ladoos and roll on dry desiccated coconut too.
In a mixie, powder the mixed nuts. It will give 1/2 cup of the powder.
Soak saffron in warm milk and keep it aside for 5 minutes. In a pan add the desiccated coconut, condensed milk, powdered nuts and saffron milk.
Combine well and cook this in a medium flame for 5 -7 minutes. Add cardamom powder. Once the mixture comes to a whole mass switch off the flame. Ensure to stir it well to avoid getting burnt. Allow this to cool completely.
Grease the modak mould and take a small portion of the coconut mixture. Place it on the mould. Cover it and remove the extra. Take it out from the mould.
Repeat this for the rest of the coconut mixture. You can also roll this into coconut ladoos and roll on dry desiccated coconut too.
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