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Kaju Modak


For the Stuffing

  • 1½ cups fresh grated coconut
  • 1 cup kakvi (byproduct while producing jaggery) or ¾ cup raisin paste
  • ⅛ tsp green cardamom powder
  • ⅛ tsp nutmeg powder

For the Outer Covering

  • 3 cups cashew nuts
  • Kakvi to taste (optional)
  • ⅛ tsp green cardamom powder


For the Stuffing

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

For the Outer Covering

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 or in a food processor, using as little water as possible.

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

Assembling the Modaks

Divide the dough into equal portions and shape them into balls. Take a ball and flatten it with fingers to a disc or a shallow bowl shape and place some modak filling in the center. Press or pleat the edges together to close the ball. Repeat with the rest of the balls.

Store in the refrigerator when the modaks are cold.


This recipe contains jaggery and is not suitable for those who are working on disease reversal.


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