Saturday, 14 September 2013

Shrikhand Modak recipe – M.M. Mithaiwala


1 cup hung curds (chakka dahi)
2/3 cup
1 tbsp
icing sugar
1/4 tsp
cardamom (elaichi) powder
1/4 tsp
nutmeg (jaiphal) powder
2 tbsp
coarsely powdered nuts (cashew nuts , pistachios, almonds)
1/4 tsp
saffron dissolved in 1 tbsp milk ghee to grease the modak moulds


  • Mix the hung curd and sugar in a non-stick pan and cook on a medium heat for 10 to 12 minutes or till it leaves the sides of the pan.
  • Remove from the flame and transfer in a bowl, keep aside to cool for 8 to 10 minutes stirring occasionally.
  • Add the icing sugar, cardamom powder, nutmeg powder, powdered nuts and saffron and mix well.
  • Divide the mixture into 6 equal portions. 
  • Place a portion modak mixture in the greased modak moulds. Repeat with the remaining portions to make 5 more modaks. Demould and serve.

Recipe source: Tarla Dalal's Latest Recipes 
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