Besan Modak is a straightforward moulded sweet made by slowly roasting besan in ghee, then mixing it with fine boora and green cardamom. The key is patient low-heat roasting and adding the sugar only after the mixture has cooled slightly.

12 modaks | Prep: 10 min | Cook: 20 min | Total: 30 min

Ingredients

• 200 g — Dinesh Flour Mills Besan (Dinesh Flour Mills product)
• 90 g — Dinesh Flour Mills A2 Gir Cow Bilona Ghee (Dinesh Flour Mills product)
• 100 g — Dinesh Flour Mills Boora (Dinesh Flour Mills product)
• 1/2 tsp — Dinesh Flour Mills Green Elaichi powder (Dinesh Flour Mills product)
• 2 tbsp — Chopped pistachios or almonds
• A few — Saffron strands, optional
• As needed — Extra ghee for greasing the mould (Dinesh Flour Mills product)

Method

1. Heat ghee in a heavy-bottomed pan over low heat. Add besan and mix until the ghee is evenly absorbed.
2. Roast on low heat for 12-15 minutes, stirring and scraping the base continuously, until the besan becomes aromatic and turns a deeper golden shade.
3. Switch off the heat and transfer the mixture to a wide plate. Let it cool until warm, not hot; very hot besan can melt the boora and make the mixture loose.
4. Add boora, cardamom and most of the chopped nuts. Mix thoroughly with your fingertips until evenly combined.
5. Grease a modak mould lightly. Press in a portion of the mixture firmly, level the base and open the mould carefully.
6. Repeat with the remaining mixture. Garnish with pistachio slivers or saffron and allow the modaks to set for 20 minutes.
7. Store in a clean airtight box in a cool place. In hot weather, refrigerate and bring to room temperature before serving.

Cooking Notes

• Low-heat roasting gives the besan an even colour without a burnt taste.
• If the mixture feels dry after cooling, knead in 1 teaspoon warm ghee at a time.
• If it feels too soft, rest it for 10 minutes before moulding rather than adding extra flour.
• Allergen note: Contains dairy and tree nuts. Besan is made from chana dal.