Traditional Panchkhadya Modak
Ingredients
- 1 cup dry coconut, grated (remove skin)
- 7-8 dry dates (kharek - remove seeds)
- 2 tablespoons poppy seeds (khas khas)
- 1/2 cup dry fruits (almonds, pistachios and cashews)
- 3 tablespoons + 2 teaspoons ghee
- 3-4 cardamom (elaichi) powder
- 3-4 tablespoons jaggery (gur - finely chopped or powdered)
Preparation
Heat up the pan.
Dry roast the ingredients separately until slightly golden-brown.
Roast 2 tablespoons poppy seeds for 5-7 minutes on medium heat.
Roast 1 cup grated dry coconut.
Roast 1/2 cup dry fruits including almonds, pistachios and cashews.
Add 2 teaspoons ghee to the pan.
Roast 7-8 dry dates after removing seeds.
Let the roasted ingredients cool down.
Grind the roasted coconut and poppy seeds together.
Grind the roasted dry fruits along with cardamom powder.
Grind the roasted dry dates to make powder.
Transfer the mixture to a mixing bowl.
Add 3-4 tablespoons jaggery, finely chopped or powdered.
Add 2-3 tablespoons ghee.
Mix everything well with your hand.
Make modak with the help of a modak mould.
Tips
Alternatively, you can use dry dates powder instead of grinding fresh dates.
With this mixture, you can also make laddus.
