Kaju Modak With Cocoa Flavor: Make Lord Ganesha's Favorite Sweet Recipe

Directions

Pulse raw cashews in a mixer grinder in short, intermittent bursts (to prevent them from releasing their natural oils and turning into a paste).

Sift the ground powder through a fine-mesh sieve to filter out any coarse bits.

In a non-stick pan, combine the sugar, ghee, and water. Heat it on medium-low until the sugar completely dissolves and reaches a one-string consistency.

Lower the heat completely. Add the sifted cashew powder.

Add Cadbury cocoa powder for the chocolatey consistency to the syrup. Make sure there are no lumps.

Keep stirring the mixture on low heat. Within 3 to 5 minutes, it will start leaving the sides of the pan and coming together into a soft, pliable dough-like fudge mass.

Lightly grease a modak mold with ghee. Take a small portion of the cocoa-kaju dough.

Then press it firmly into both halves of the open mold, close it tightly, and fill from the bottom to form the sharp tip. Carefully open the mold to release the shaped modak. Repeat for the remaining mixture.

Garnish as per your wish & enjoy.

Store the modaks in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. Bring them to room temperature before serving for the best texture.