Ganesh Chaturthi is around the corner and I am started with my preparations for the festival. Just like Lord Ganesha, everyone at home loves Modak too. So today I am sharing my favourite Besan Modak recipe. This besan modak can be made with minimum ingredients and in no time. These Besan Modaks are ideal fix for homemade sweets on busy festive days. They are great alternative to traditional modaks as these take lesser time and effort while tasting equally delicious. These Modaks taste great with a hint of kesar and essence of cardamom in every bite. These make a great offering to Lord Ganesha and a delicious prasad for his worshipers. Make sure you the roast the besan to perfection, as that is the secret to perfect Besan Modaks. These Besan clad Modaks are a must try for all the Besan Ladoo lovers as both are similar in taste.
For similar recipes, try: Besan Halwa Recipe, Coconut Besan Burfi Recipe, Moong Dal Ladoo Recipe, Gol Papdi Recipe, Kaju Mawa Modak Recipe, Mawa Modak Recipe, Dry Fruits Modak Recipe.
So, let’s get started with Besan Modak
Preparation Time: 10 minutes
Cooking Time: 15 Minutes
Total Time: 25 Minutes
Ingredients:
1) 2 cup besan (coarsely ground)
2) 1/2 cup ghee
3) 1 cup Powdered sugar
4) 1/2 tsp cardamom powder
5) 5-6 kesar strands
Method:
Heat ghee in kadai, add besan and roast until it becomes golden brown on slow flame.
Keep stirring continuously, be careful besan should not burn.
Once you get a nutty aroma, remove from pan and keep aside to cool.
When the mixture has cool down to room temperature, add powdered sugar and mix well.
Add cardamom powder.
Grease the modak mould with some ghee, fill the mould with enough mixture and seal the opening of the mould. Open and remove modak carefully.
Repeat this process for remaining modaks and keep aside.
Garnish with kesar strands and serve or keep in a airtight container.
How to make Besan Modak with step by step images:
1) Heat ghee in kadai, add besan and roast until it becomes golden brown on slow flame.
2) Keep stirring continuously, be careful besan should not burn.
3) Once you get a nutty aroma, remove from pan and keep aside to cool.
4) When the mixture has cool down to room temperature, add powdered sugar, cardamom powder and mix well.
5) Grease the modak mould with some ghee, fill the mould with enough mixture and seal the opening of the mould. Open and remove modak carefully.
6) Repeat this process for remaining modaks and keep aside. Garnish with kesar strands and serve or keep in a airtight container.
