Скачать или смотреть Kesar Besan Modak 🥟

🟡 Ingredients:
• 1 cup besan (gram flour)
• ½ cup powdered sugar (adjust to taste)
• 3–4 tbsp ghee (clarified butter)
• 2–3 tbsp kesar milk
• ¼ tsp cardamom powder
• 1–2 tbsp chopped nuts (almonds, cashews, pistachios – optional)

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🟡 Method:
1. Roasting Besan
• Heat a heavy-bottom pan or kadhai.
• Add ghee and then besan.
• Roast on low flame, stirring continuously, until besan turns golden brown and releases a nutty aroma (about 10–12 mins). Add Kesar milk
2. Flavoring
• Add cardamom powder and mix well.
• Switch off the flame and let it cool slightly.
3. Sweetening
• Once the mixture is warm (not hot), add powdered sugar and chopped nuts.
• Mix well.
4. Shaping Modaks
• If mixture feels dry, add 1–2 tbsp warm milk for binding.
• Grease your palms or a modak mould with ghee.
• Take small portions of mixture and shape into modaks.
5. Set & Serve
• Let them cool for 15–20 mins to firm up.
• Store in an airtight container.

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🟡 Tips:
• Always roast besan on low flame; otherwise it tastes raw.
• You can replace sugar with jaggery powder for a healthier version.
• Without mould, you can shape them into laddus or hand-shape modaks.

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