Dry Fruit and Seeds Modak combines toasted mixed seeds, chopped nuts, makhana and jaggery in a richly textured festive sweet. Work while the mixture is warm so it packs neatly into the modak mould.

12 modaks | Prep: 15 min | Cook: 15 min | Total: 30 min

Ingredients

• 200 g — Dinesh Flour Mills Power Seeds-Dry Fruits Mix (Dinesh Flour Mills product)
• 50 g — Dinesh Flour Mills Makhana (Dinesh Flour Mills product)
• 100 g — Dinesh Flour Mills Gud/Jaggery, finely grated (Dinesh Flour Mills product)
• 1 tbsp — Dinesh Flour Mills A2 Gir Cow Bilona Ghee (Dinesh Flour Mills product)
• 1/2 tsp — Dinesh Flour Mills Green Elaichi powder (Dinesh Flour Mills product)
• 1 tbsp — Water for the jaggery syrup
• 1 pinch — Salt, optional

Method

1. Dry-roast the Power Seeds-Dry Fruits Mix on low heat for 3-4 minutes. Transfer to a plate and cool.
2. Roast makhana in half the ghee for 5-6 minutes until crisp. Cool, then pulse the makhana and seed mix to a coarse crumb; do not make a paste.
3. Add jaggery and water to a heavy pan. Heat gently until melted, then simmer until a drop placed in cold water forms a soft, pliable ball.
4. Lower the heat and stir in the coarse nut-seed mixture, cardamom, remaining ghee and optional salt. Mix quickly until evenly coated.
5. Switch off the heat. When the mixture is warm enough to handle, grease your palms and the modak mould lightly.
6. Pack the mixture firmly into the mould, level the base and unmould carefully. Repeat before the mixture cools completely.
7. Allow the modaks to set for 20-30 minutes, then store in an airtight container.

Cooking Notes

• Pulse the mixture coarsely so the finished modaks retain visible nut and seed texture.
• Do not overcook the jaggery syrup; a hard syrup can make the modaks difficult to bite.
• If the mixture cools before shaping, warm it briefly on the lowest heat with a few drops of ghee.
• Allergen note: Contains peanuts and tree nuts. Check the seed mix label for allergens.