Kaju Modak


For stuffing

  • 1.5 cups fresh coconut grated
  • 1 cup kakvi (byproduct while producing jaggery) or 3/4 cup raisin paste
  • green cardamom powder a pinch
  • nutmeg powder a pinch


For the stuffing, combine the coconut and raisin paste/ kakvi in a pan and cook on medium heat for one or two minutes till light golden brown. Make sure that you do not overcook the mixture. Remove the pan from heat and add cardamom powder and nutmeg powder.

For outer covering

  • cashew-nuts 3 cups
  • kakvi little for taste (optional)
  • green cardamom powder a pinch


Soak cashew nuts in five cups of water for an hour or two. Drain and grind them to a fine paste on a grinding stone, using as little water as possible.

Cook in a deep pan on slow heat. When the mixture begins to thicken and leave the sides of the pan (it should take about eight minutes), remove from heat. Mix together cardamom powder and kakvi in the cashew-nut paste and keep stirring till it forms a thick dough. In the process, cashew oil gets released from cashews; it is useful for greasing purpose.

Divide the dough into equal portions and shape them into balls. Take a ball and flatten it with fingers to a round disc or shallow bowl shape and place modak filling in the center, pressing or pleating edges together to close the ball.

 Store when Modak are cold. Store in the refrigerator.