Dry Fruit & Nut Modak Recipe Step By Step

To begin making dehydrated Fruit & Nut Modak preparation guide, in a kadai, dehydrated dehydrated-fry the almonds, pistachios & cashew nuts on a low mildly hot.

Once they are a bit roasted and the brown spots begin to appear, switch off, transfer them to a plate and allow them to cool.In a mixer grinder or a food processor, make them into a fine ground mix once they are cooled.Roughly chop the dates and toss in them along with the finely minced figs into the same skillet with a little ghee.On a low mildly hot, sauté them continuously for about 8-10 moments until dates and fig turn thick and crisp.

Switch off mildly hot & let the dates-fig mixture cool down.Grind the mixture into a creamy paste when it cools.Transfer the contents to the kadai once again and toss in the dehydrated fruits and nuts ground mix, skillet roasted poppy seeds & cardamom ground mix to the date & ghee mixture.sauté for 3-4 moments until all the dehydrated fruits come together as a lump.

This is a ghee creamy preparation guide and you may toss in more ghee to help it make a lump.

Switch off and start making the modaks. You will have to work on making the modaks when the dehydrated fruit mixture is mildly hot, since the dehydrated fruits and nuts tends to fall in crumbles once completely cooled.toss in enough of the dehydrated fruits mixture into the modak mould, press for a few seconds and release the mould with care, & prepare the modaks. The above quantity of components will make 8 modaks of the size about 2 inches.dehydrated Fruit & Nut Modak preparation guide is a festive honeyed preparation guide and also can be served for an after school snack for kids, along with a Chaat Style Mashed Potato Toasted Sandwich preparation guide and Chocolate & Orange Smoothie with Pea Protein preparation guide.