Kaju Modak

 Kaju Modak can easily be made at home using only 4 simple ingredients. Modaks are offered to lord Ganesha during the puja ceremony.I have made variety of Modak recipes like, Fried Modak, Mawa Modak, Coconut Modak, Rava Kesar Modak.


  • 1 cup (150g) kaju/cashews
  • 1 cup (100g) sugar
  • ¼ cup (32g) milk powder
  • 1/3 cup (80ml) water
  • 1 tablespoon (15g) ghee/clarified butter

Steps In Making

  • In a mixer grinder churn the cashews. Don’t churn them in one go. Grind for 5 seconds, stop, grind again. Scrape the sides in between. Repeat till you get fine cashew powder.
  • Now sieve the cashew powder with the help of a sieve and add milk powder to it and mix till well combined.
  • To make the sugar syrup, place a pan over medium flame and add sugar and water and boil for around 3-4 minutes or till the sugar dissolves completely and the syrup becomes slightly thick. So much that when you drop it with a spoon, the last few drops don’t fall freely like water.
  • Now switch off the flame and add cashew powder and mix till everything is well combined.
  • Switch on the flame and slow flame cook the mixture for 4-5 minutes or until it thickens
  • Now add ghee and again cook for couple of minutes.
  • Once done, the mixture will stop sticking to the sides of the pan and form a ball like structure.
  • Remove it in a bowl greased with ghee and let it cool down for 6-7 minutes. Do not cool completely, else the kaju mixture will become hard.
  • Now grease your hands and the modak mould with some ghee and place some kaju mixture in the mould and close the modal mould.
  • Remove the excess mixture from the sides and gently open the mould. Now while pressing the bottom of the modak, remove it from the mould.
  • Similarly make all the modaks.
  • Can be stored in the refrigerator for upto 15 days.

Recipe Notes

  • Don’t grind all the cashews at a time, do it in portions else it might release oil.
  • Milk powder adds a rich flavour and texture.
  • If kaju modak dough turns hard then add some water and ghee and cook it in the pan again before setting it.
  • Always cook kaju modak on low flame else it will thicken up quickly and become dark.
  • To check if Kaju Modak dough is cooked and ready to be set, take a small portion and make a ball. If it forms a ball, then it’s ready else cook till it’s done. If it doesn’t cook properly then Kaju modak will not set and will become very soft and wont get a good shape either.