Almond Katli Modak

About Almond Katli Modak

Modak is a sweet dumpling that is often associated with Lord Ganesha, a beloved deity in Hinduism, and is traditionally prepared during the festive occasion of Ganesh Chaturthi. While the classic modak is made from rice flour and stuffed with a mixture of grated coconut and jaggery, culinary creativity has led to the emergence of innovative variations of this beloved dessert. One such variation that has gained immense popularity is the “Almond Katli Modak,” a delightful fusion of two classic Indian sweets – Almond Katli and Modak.

The Almond Katli Modak bridges the gap between tradition and innovation by combining the nutty goodness of almond katli with the symbolic significance of modak. This fusion sweet not only preserves the essence of the classic modak but also introduces a delightful twist that adds a new layer of flavor and texture.

Almond Katli Modak is a delightful and innovative fusion of two popular Indian sweets – Almond Katli and Modak. This unique sweet dish combines the rich and nutty flavors of almond katli with the traditional modak shape, resulting in a delightful treat that’s not only delicious but also visually appealing.

Almond Katli, traditionally known as “Badam Katli,” is a sweet made from finely ground almonds, sugar, and a hint of cardamom. It has a smooth, melt-in-your-mouth texture and a delightful nutty taste that’s loved by many. On the other hand, Modak is a quintessential Indian sweet, especially popular during the festival of Ganesh Chaturthi. It’s typically made from rice flour or wheat flour dough and filled with a sweet stuffing, often made with coconut and jaggery.

The Almond Katli Modak takes the best of both worlds. The almond katli mixture is shaped into modak-like cones, mimicking the traditional appearance of modak, and they are often adorned with edible silver or gold foil for added elegance. This fusion sweet not only offers the goodness of almonds but also pays homage to the cultural significance of modak during festivals.

Almond Katli Modak is not only a treat for your taste buds but also a symbol of creativity and celebration. It’s perfect for special occasions and festivals, where it can be offered as prasad (offering to deities) or shared with family and friends to spread joy and sweetness. This fusion of flavors and traditions showcases the rich culinary diversity of India and adds a modern twist to age-old recipes, making it a delightful and memorable dessert for all occasions.

Ingredients

• Almond flour 1 ¾ cups
• Sugar 1 cu
• Milk 2 tsp
• Liquid glucose 1 tbsps
• Ghee for greasing ¾ tbsps
• Green cardamom powder ¼ tsp

How to Make Almond Katli Modak (Stepwise Photos)

1. Add 1 cup water in a deep nonstick pan. Add sugar and mix well.
2. Add milk and stir well.
   
3. Collect the scum that rises on the surface and discard it.
   
4. Wipe the sides of the pan with a moist muslin cloth to avoid crystallization.
   
5. Cook till sugar reaches 3 string consistency. Wet your fingers and add liquid glucose to sugar and mix well.
   
6. Add almond flour and mix well.
   
7. Add ghee and mix well.
   
8. Transfer the mixture in a parat and mash well with the help of a wooden masher and spread it evenly. Allow to cool down.
   
9. Grease your palms with ghee, add green cardamom powder to the mixture and mix well
   
10. Stuff small portions of the mixture in modak mould and press it gently. Level the surface with the help of a butter knife. Set aside for 10 minutes.
    
11. Open the mould and remove the prepare modaks carefully.
    
12. Transfer the modaks to a serving plate, garnish it with silver varq and chopped nuts and serve.
    

Method

1. Add 1 cup water in a deep nonstick pan. Add sugar and mix well.
2. Add milk and stir well.
3. Collect the scum that rises on the surface and discard it.
4. Wipe the sides of the pan with a moist muslin cloth to avoid crystallization.
5. Cook till sugar reaches 3 string consistency. Wet your fingers and add liquid glucose to sugar and mix well.
6. Add almond flour and mix well.
7. Add ghee and mix well.
8. Transfer the mixture in a parat and mash well with the help of a wooden masher and spread it evenly. Allow to cool down.
9. Grease your palms with ghee, add green cardamom powder to the mixture and mix well.
10. Stuff small portions of the mixture in modak mould and press it gently. Level the surface with the help of a butter knife. Set aside for 10 minutes.
11. Open the mould and remove the prepare modaks carefully.
12. Transfer the modaks to a serving plate, garnish it with silver varq and chopped nuts and serve.

Additional Tips and Tricks

1. Serving Suggestion : Garnish it with silver varq and chopped nuts and serve..

About chef

Masterchef Sanjeev Kapoor

Sanjeev Kapoor is the most celebrated face of Indian cuisine today. He is Chef extraordinaire, runs a successful TV Channel ‘FoodFood’, author of best selling cookbooks, restaurateur and winner of several culinary awards!

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps