Modak is one of the most special sweets we make during Ganesh Chaturthi. While the traditional steamed modak with rice flour, coconut and jaggery is a all time classic and favourite for many, this Cashew Dry Fruits Modak is a simpler version that is rich, delicious and does not require steaming.
These Cashew dry fruits modaks are made with cashews, sugar, milk powder, saffron and cardamom, along with stuffing or pooranam of chopped almonds, pistachios walnuts and dates for some extra crunch. The combination gives the modaks a rich, creamy and nutty flavour that is very similar to a good kaju katli.
What I love about this kaju modak recipe is its smooth texture and beautiful finish. The cashew powder is cooked with the sugar syrup until it comes together into a soft dough. This step is important because it gives the modaks a smooth texture and helps them hold their shape when pressed into a mould.
Milk powder adds a little extra richness and creaminess, while saffron gives the modaks a lovely golden colour and delicate fragrance. Freshly ground cardamom brings everything together with its warm and festive flavour. The chopped dry fruits stuffing add a nice bite, making every modak a little more interesting.
These easy modaks are perfect for offering as Ganesh Chaturthi prasadam, serving during festive gatherings or packing into sweet boxes for family and friends. They can also be prepared ahead of time and stored for a few days, making them a convenient choice when you have several festive dishes to prepare.
If you are looking for an easy modak recipe without steaming,then this kaju modak is definitely worth trying. It needs only a handful of ingredients and is much quicker to make than many traditional Indian sweets.
In this recipe, I have shared the step-by-step method along with my tips for getting the perfect texture, how to avoid common mistakes, variations you can try, and a quick no-cook version for those busy days.
Do give these Cashew Dry Fruits Modaks a try this festive season. They are rich, delicious and make a beautiful addition to your Ganesh Chaturthi sweet platter.Check out the recipe below.
Recipe Details-
Prep Time-10 minutes
Cook Time-15 minutes
Total Time-25 minutes
Yield / Servings-Makes 10-12 modaks
Cuisine-Indian, Maharashtrian-inspired
Course-Dessert / Sweet / Prasadam
Diet-Vegetarian, Gluten-Free
Equipment-Modak mold, heavy-bottomed pan
Best For-Ganesh Chaturthi, Diwali, Festive Gifting
Ingredients
Cashews-1 cup (whole, to be ground into fine powder)
Sugar-1/2 cup
Water-1/4 cup (for sugar solution)
Milk-powder-1/4 cup
Ghee-1 tbsp (plus extra for greasing the mold)
A generous pinch of saffron strands, soaked in 1 tbsp warm milk
Cardamom powder-1/4 tsp
Edible silver leaf (varak) or saffron — optional, for decoration
For Filling -
Finely chopped pista, badam, walnut and dates-1/2 cup or as required
Recipe Video
Method
●Add the cashews to a mixer jar and pulse in short bursts until you get a fine, dry powder. Avoid over-blending, as the cashews will release oil and turn into a paste.
●In a heavy-bottomed pan, add the sugar and water. Heat on a medium flame, stirring occasionally, until the sugar dissolves completely and the syrup reaches a single-string consistency.
●Lower the flame and stir in the cashew powder, milk powder ,saffron-milk mixture and cardamom powder and ghee. Mix well and keep stirring continuously to avoid lumps.
●Continue to cook and keep stirring on low heat until the mixture thickens and starts coming together into a soft dough that leaves the sides of the pan. This should take about 8–10 minutes. Be careful not to overcook, as the mixture can turn dry and crumbly.
●Transfer the mixture onto a greased plate and let it cool just enough to handle — it should still be warm and pliable, not hot.Knead well.
●Keep the stuffing of finely chopped or grated pista,badam, walnuts and dates ready.
●Grease the modak mold lightly with ghee. Take a small portion of the mixture, place a little stuffing of finely chopped dry fruits in the center and press it into the mold. Gently unmold to reveal the shaped modak. Repeat with the remaining mixture.
●Decorate with saffron or edible silver leaf and a few extra chopped nuts, if desired. Allow the modaks to set for 15–20 minutes at room temperature before serving or storing.
Tips for the Perfect Cashew Dry Fruits Modak
✍️Use fine, dry cashew powder — pulse cashews in short bursts and sieve to avoid a paste from over-blending.
✍️Cook the sugar solution to a single-string consistency before adding the cashew powder for the right binding.
✍️Keep the flame low once the cashew powder goes in; it thickens quickly and can turn grainy on high heat.
✍️Add saffron strands soaked in a teaspoon of warm milk for even color distribution.
✍️Grease the modak mold with a little ghee before shaping so the sweet releases cleanly.
✍️Work with the mixture while it's still warm and pliable; it firms up fast once it cools.If the mixture becomes grainy sprinkle little warm milk and mix well and then proceed.
Variations
✍️No-Cook Cashew Dry Fruits Modak: Skip the stovetop step — simply mix cashew powder, powdered sugar, milk powder, cardamom, and a little warm milk or ghee to bind, then shape directly in the mold. Quicker, but the texture will be softer than the cooked version.
✍️Chocolate Kaju Modak: Add a tablespoon of cocoa powder to the mixture for a chocolate twist.
✍️Rose Kaju Modak: Replace saffron with a few drops of rose essence and top with dried rose petals.
✍️Sugar-Free Version: Substitute sugar with a sugar-free sweetener suited for stovetop cooking.
Frequently Asked Questions (FAQs)
1. Can I make Cashew Dry Fruits Modak without milk powder?
Yes, though milk powder adds richness and a smoother bite. You can skip it, but reduce the liquid slightly to maintain the right consistency.
2. How long does this modak stay fresh?
Stored in an airtight container at room temperature, it stays fresh for 3–4 days; refrigerated, it lasts up to a week.
3. Why did my modak mixture turn grainy?
This usually happens if the sugar syrup is overcooked or the flame is too high after adding the cashew powder. Cook on low and stir continuously.
4. Can I use store-bought cashew powder?
Freshly ground cashew powder gives better texture and flavor, but store-bought fine cashew powder can work if it's dry and free of lumps.
5. Is this the same as Kaju Modak sold in sweet shops?
Very similar — the cooked sugar-syrup method used here is close to how mithai shops prepare kaju-based sweets, giving that familiar smooth, firm texture.
This Cashew Dry Fruits Modak is proof that festive sweets don't need to be complicated to feel special. With cashew powder cooked in a fragrant sugar solution, milk powder, saffron, and cardamom, every piece turns out rich, smooth, and full of festive flavor — perfect for Ganesh Chaturthi prasadam or any celebration platter. Try it this festive season, and don't forget to check the no-cook variation if you're short on time!
Loved this recipe? Try it out and share a photo tagging @divyasnalabhagam on Instagram — I'd love to see your modaks! For more traditional and festive South Indian sweets, explore more recipes on Divya's Nalabhagam.