Peanut Modak

Modak, also known as Modakam or Kozhukattai in Tamil, is a beloved sweet. It is prepared during the Vinayaka Chaturthi Festival. It is offered as Prasad. The traditional variety is the steamed modak. Nowadays, other versions of modak are also created, with Peanut Modak (வேர்க்கடலை மோதகம்) being one such unique variation.

Peanut Modak is a delicious Indian sweet made primarily from roasted peanuts. To prepare it, start by dry roasting peanuts and removing their skins, then grind them into a fine powder. In the same mixer jar, combine sugar and cardamom, grinding them until fine. In a thick-bottomed kadai, heat milk with ghee, then stir in milk powder. Gradually add the peanut powder, cooking on low heat until the mixture thickens. Mix in the powdered sugar and continue stirring until a thick dough forms. Once cooled slightly, knead the dough with greased hands. Finally, grease a modak mould, fill it with the mixture, and press to shape. Demould the modaks gently and repeat until all dough is used. Enjoy these sweet treats as a festive delicacy!

Peanut Modak Recipe

Peanut Modak

Recipe by S Kamala

Course: SweetsCuisine: Indian, TamilDifficulty: Medium

Servings

10

servings

Prep time

10

minutes

Cooking time

15

minutes

Peanut Modak is prepared with peanuts, milk powder, milk and sugar.

Ingredients

• Peanuts – 1 cup

• Milk Powder – 1 cup

• Sugar – ¾ cup

• Milk – ¼ cup

• Ghee – 2 to 3 teaspoons

• Cardamom – 2

Directions

• Dry roast the peanuts and remove the skin.
• Grind the roasted peanuts into a fine powder using a mixer jar. Set it aside.
• In the same jar, add the sugar and cardamom, then grind them to a fine powder.
• In a thick-bottomed kadai, pour the milk and add one teaspoon of ghee. Add the milk powder and mix well.
• Add the ground peanut powder and stir continuously on low flame until the mixture thickens.
• Incorporate the powdered sugar and continue stirring until everything blends well and forms a thick dough.
• Transfer the dough to a plate and allow it to cool.
• When the dough is warm enough to handle, grease your fingers with ghee and knead the dough.
• Grease the modak mould with a few drops of ghee. Take a portion of the peanut mixture, place it into the mould, press from the bottom, and level it.
• Open the mould and gently demould the modak. Repeat the process with the remaining dough.

Recipe Video

Notes

• When you are adding cardamom to the sugar while grinding, remove the skin from the cardamom and add.
• Adding milk powder will give rich taste to the modak. Without milk powder also we can prepare this.
• Also instead of sugar, we can use jaggery powder.