Finally, dip it into chocolate truffle syrup and coat with roasted multigrain. For instance, a multigrain modak or a pistachio modak, sounds yummy right?Whereas, if you cannot stand the look, smell or taste of these sweets, don’t worry, my boy! You’ll not be exempted from enjoying the festive sweets.— Recipes by Arpit Chawla and Anchal Sharma.

In the meanwhile, make a sugar syrup.Though modaks are available in sweet confectioneries throughout the year, there is something special about this time when you can find people going crazy for these sweets.Grind the pistachios well so that they take a thick knead form.  

There are plenty more sweet options in our bucket to satisfy your sweet tooth and make your festive days full of pleasant memories. And sweets are an integral part of the festivities.Cut into desired size and shape it like modak. In the meanwhile, keep the rose petals under sunlight and let them dry up.Now apply coconut butter on your hand and start making laddoo balls with the kneaded pistachio material.Since the milk is warm, saffron will infuse its colour immediately. This is will help to soak the mawa and then give them the shape of laddoos using your bare hands.(One laddoo weighs     40gms)Kesar BadaamIngredientsMurmuraAlmondsSugarKesar (saffron)GheeMilkMethodFirst of all, roast the almonds and let them dry up. Turn the heat on medium. Now, take grated mawa and sugar in a pan.  

The festival has given birth to numerous versions of the sweet, which in due course has become people’s absolute favourite. While grinding, add dry fruits to the mix.Since the milk is warm, saffron will infuse its colour immediately.Soak cashew overnight and grind them.Now, take the anjeer balls and add the cashew paste to it.Nex, for binding, either you can use the liquid extracted from the gulkand or chocolate syrup, and mix them well with the grinded pistachios.Ganesh Chaturthi, apart from being a religious festival, has a number of food-based rituals wrapped around it. Let it take the shape of the dough. It comes together like a dough and fat starts to ooze out from the side; in the meantime, turn off the stove. Next morning, peel off the pistachios to extract their natural green colour and keep them in a dry bowl or pan.While the mawa mixture is still warm, start giving the shape.On other hand, warm up the milk in the microwave for a few seconds. Sugar will melt and it becomes paste-like.Add the saffron milk mixture to it. Sugar will melt and become paste-like.

MethodRoast panaplus and multigrain separately; keep aside till flour starts giving a roasted smell.Add the saffron into warm milk and stir. Like Ganesha, we all enjoy the melt-in-mouth taste of modaks. Grease the modak mould using ghee.Next, add grinded pistachio to condensed milk and mix well such that all the milk and sugar are soaked properly.Mix and cook. Turn the heat on medium. Mix and cook with stirring constantly.   

Now you have cashew paste. Take water and keep it in a stove and add sugar to it until you have a solution.Now, crush the saffron stands in mortar and pestle.Now, take cashew paste and sugar in a pan.Pure Pistachio ModakIngredientsPistachiosPowdered sugar/honey (as per your choice)Chocolate/gulkand (as per your choice)Coconut butterCondensed milkMethodFirstly, boil the pistachios overnight and let them dry. Turn the heat on medium.Dip the roasted almonds in the syrup and then take the almonds out. Add saffron milk to it.Turn off the pan and take the dough and mould in the shape of peda, laddoo, modak, anything of your choice. Now take powdered sugar or honey and add it to the condensed milk according to your taste and mix well.On other hand, warm the milk in the microwave for 15 seconds.Mix all ingredient, make a dough and cool for 15 mins. The almonds will infuse the coating of syrup onto it.When the laddoos are ready and a little bit wet, add dried rose petals and let them dry up so that they get fixed to the laddoo.

Let it sit for few minutes but don’t let it cool off. Mix and cook with stirring constantly. Now, take the khoya and add kesar to it for colour and flavour. Those who are not fond of the Indian sweet also do not wish to swim against the current and instead are found willing to try out at least one or two. Add the saffron China Thermoforming Tools Manufacturers to warm milk and stir. Mix and cook for 4-5 minutes.The gulkand is infused into the modak to give a perfect blend of authentic smell and taste, without adding any colour or preservatives.Remove the mixture into a plate and let it cool down so that you can touch it with your bare hands.