Almond Flour Modak
Quick to make almond flour modak. This is an easy version using almond flour. You can add a stuffing like traditional modak is made or just use a mold to make the shape as part of offering during Ganesh festival.
Churma ladoos are another popular sweet made during this festival, especially in my family!
Modak is a popular Indian sweet dish, especially associated with the state of Maharashtra and often prepared during the festival of Ganesh Chaturthi, which is dedicated to the elephant-headed Hindu deity Lord Ganesha. Modak is considered Lord Ganesha’s favorite sweet, and it is traditionally offered to him during the festival as a form of worship.
There are various regional and seasonal variations of modak, including steamed modak (ukadiche modak) and fried modak.
Modak comes in various shapes and sizes, but the most traditional and iconic shape is similar to a small, inverted pyramid or a dumpling with a pleated top, which is often referred to as a “modak mold” shape.
Almond flour modak
Uses simple ingredients | No fancy ingredients needed! Big flavor with simple ingredients.
Is quick to prepare | Ready in under 30 minutes without a great deal of active time.
Vegetarian, vegan, and gluten-free | Use a dairy milk substitute to make it vegan
Ingredient Notes
Below are ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post.
Almond Flour: Almond flour is the main ingredient in almond modak. It is made by grinding blanched almonds into a fine powder. Almond flour provides a nutty and rich flavor to the modak and serves as the base for the sweet filling.
Sugar: Sugar is used to sweeten the almond modak. It can be adjusted to taste, but powdered or granulated sugar is commonly used. The sweetness level can be adjusted according to personal preference.
Milk: Milk is added to the mixture to bind the ingredients together and create a smooth, dough-like consistency. It also enhances the richness of the modak.
Ghee: Ghee, which is clarified butter, is used to add richness and a buttery flavor to the almond modak. The ghee helps in binding the mixture and enhancing its flavor.
Keep a small amount of extra ghee to grease the mold to prevent it from sticking.
Cardamom Powder: Cardamom powder is added for its aromatic and delightful flavor. It imparts a subtle, spicy-sweet note to the modak, enhancing its overall taste.
Saffron Strands: Saffron strands are often used to add a touch of luxury and color to the almond modak. Soak the saffron strands in a little warm milk to release their vibrant color and flavor.
Making It
This is a quick recipe so just measure out the ingredients ahead of time.
Turn heat on medium-heat. Add milk to a non-stick pan (I like to use one with a wide bottom). Add sugar and mix.
Let it come to a simmer. Stir and check sugar has dissolved completely.
Turn heat all the way down to low. Add almond flour in parts, mixing as you add. I like to add it in 3-4 parts to make it easier to combine.
Spread the mixture out on the bottom of the pan and turn heat up to low-medium. Let it cook and mix in about 45 seconds to 1 minutes. I do this about three – four times. By then, the mixture will come together and pull away from the pan.
When this happens, add the ghee and mix. Turn off gas.
Now, add the cardamom powder and saffron strands. MIx well. Take pot off stove.
Turn out the almond mixture onto a piece of parchment to cool a few minutes.
Kneading
After about five minutes you can use the edges of the parchment paper to knead the dough. This will help form smoother modaks.
Then, divide into approximately 4 equal balls.
Making the Modak Shape
Grease the modak mold with a little bit of ghee. Place each ball in the mold and close it. From the bottom push the mixture in to help it form a tight shape. Cut off any excess that comes out the sides or bottom. Remove from mold and repeat with rest of balls.
Storing
- Allow them to cool completely at room temperature.
- Place them in an airtight container to prevent moisture and air from affecting their texture and flavor.
Keep them in a cool, dry place or in the refrigerator.
Have you tried this almond modak recipe? If so, I would greatly appreciate it if you could leave a comment and rate it with stars. It would mean a lot to me to hear how it turned out. If you’re on Instagram, please tag me so I can see your creation. Thank you for your support!
Almond Flour Modak
Equipment
- 1 nonstick wide bottom pan
- 1 modak mould
- 1 Parchment paper Optional, helps in kneading. Can also knead with hands greased with a little ghee.
Ingredients
- 1 cup almond flour 105g
- ½ cup sugar 100g
- ½ tbsp ghee
- ½ tsp cardamom powder
- 1 pinch saffron strands I used a generous pinch
Instructions
Making The Sweet
- Turn heat on medium-heat. Add milk to a non-stick pan (I like to use one with a wide bottom). Add sugar and mix.Let it come to a simmer. Stir and check sugar has dissolved completely
- Turn heat all the way down to low. Add almond flour in parts, mixing as you add. I like to add it in 3-4 parts to make it easier to combine.
- Spread the mixture out on the bottom of the pan and turn heat up to low-medium. Let it cook and mix in about 45 seconds to 1 minutes. I do this about three – four times. By then, the mixture will come together and pull away from the pan.
- When this happens, add the ghee and mix. Turn off gas.
- Now, add the cardamom powder and saffron strands. Mix well. Take pot off stove.
- Turn out the almond mixture onto a piece of parchment to cool a few minutes. After about five minutes you can use the edges of the parchment paper to knead the dough. This will help form smoother modaks.
- Then, divide into approximately 4 equal balls.
- Grease the modak mold with a little bit of ghee. Place each ball in the mold and close it. From the bottom push the mixture in to help it form a tight shape. Cut off any excess that comes out the sides or bottom. Remove from mold and repeat with rest of balls.
- Give them time to set and cool. If they were shaped when too warm they will collapse. Just pop them back in the mold, if so.
