20 September, 2015
Kaju Paan ModakPosted in : Bachelor's Room, From TTR Kitchen, Ganesh Chaturthi Special, Sugary Ride on by : Isha K Tags: betel, bhog, Cashew nuts, feast, festival, Ganesh Chaturthi, gulukand, modak, prasad, Rose, sweets
Happy Ganesh Chaturthi!
After a long wait of 1 year, finally my Ganesha is here. I am so so happy and excited more than anything, any festival, any party or any birthday. I just love this festival, and I also love to make bhog for him. As Ganesha loves good food, this time to make him happy, I am trying different types of modak along with the usual ones which are his favorite of course, the besan modak, laddoo and ukadiche modak.
I tried to gave a little twist to Kaju Modaks, which was really easy and quick and they came out really delicious, I hope my Ganesha also liked it. You also try and let me know.
Makes- 40 small size Modaks
1. Kaju/Cashew nuts – 500 grams
2. Sugar- 250 grams
3. Water- 250 ml
4. Gulukand- 1/2 Cup or less, required for stuffing
5. Green Color- few drops
6. Modak Mould
1. Grind Cashew nuts into a fine powder.
Making Sugar Syrup-
2. Boil water in a thick bottom or non-stick pan. Add sugar and stir continuously till the sugar is dissolved. Make the sugar syrup of three-thread consistency. Just switch off the flame when you get the 1 thread consistency, it become so hot till this point that it will achieve the three-thread consistency on its own. The stages progress fairly quickly, so just be cautious to get the right consistency It crystallizes very fast.
To check the consistency, put a drop of the syrup on a plate, let it cool down, do not burn your fingers (Personal Experience, lol ;). Now touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently.
One-thread consistency is when a single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently. Two-thread consistency is when two threads are formed (and do not break) when your forefinger and your thumb are pulled apart gently. This stage is also called the soft-ball stage – when a drop of syrup of this consistency is dropped into a bowl of cold water, it forms a soft ball. Three-thread consistency is when three threads are formed (and do not break) when your forefinger and your thumb are pulled apart gently. This stage is also called the hard-ball stage – when a drop of syrup of this consistency is dropped into a bowl of cold water, it forms a hard ball.
3. Let the syrup cool down, if it is crystallized too much and gets hard, don’t worry, just add little water to the pan in which you have prepared the syrup, heat it for 10 seconds and scrap out the sugar crystals. Churn in a grinder.
4. Add the Cashew nut Powder and Color. Mix it properly.
5. To form the dough like consistency, give it a round in the mixer.
6. Now make small flat balls, stuff some gulukand and seal it.
7. Fill the mixture in the modak moulds. Take them out, Modaks are ready.
Refrigerate to set them, as the weather is very hot and humid and the modaks are very soft.
Always store them in refrigerator, anyway you do not need to do that for the long time, as they are so yummy and melts in mouth that you can’t resist after having one. The chilling process makes the gulukand more icy. They taste exactly like a pan, that’s why I’ve given them the name Paan Modaks, and added some green color to get the full feel.
Will not write much today, as I’ve to prepare the fresh bhog for my Ganesha, you try this and wait for my next recipe which I am going to try today! 😀 😀
Stay Happy & Stay Blessed!