Besan Modak

Roast Besan: Melt ghee in a pan on low flame, add besan, and stir continuously for 20–25 minutes until golden and aromatic. Add Texture: Sprinkle 1 tablespoon of water over the hot mixture to make it frothy and granular (danedar), then stir for 1 minute and turn off the heat. Cool: Spread the mixture onto a plate and let it cool until just lukewarm. Mix: Add powdered sugar, cardamom powder, and chopped nuts, then rub well between your palms until evenly blended. Shape: Press tightly into a greased modak mould (or shape into small cones by hand and mark ridges using a toothpick). Garnish: Top with pistachios and saffron strands, then arrange on a thali for the aarti naivedya.

Kind

Recipe

Place

Gondia

Art

Cooking (Citra-śāka-pūpa-bhakṣya-vikāra-kriyā) · Kala 42

Contributed by

Recorded, name withheld by the contributor

Submitted

16 September 2026

Accepted

16 September 2026