Badam Modak –
Almonds – 1 cup – blanched and peeled
Sugar – 4 tblspn
Full Fat Milk – ½ ltr
Saffron – 1 tspn
Elaichi (Cardamom) Powder- ½ tspn
Whole Almonds - 2 tblspn
Whole Cashew’s – 2 tblspn
Ghee (Clarified Butter) – 1 tspn
Method-
Crush blanched Almonds coarsely in a mixer.
Make a powder from whole almonds and whole Cashews.
Heat a non stick kadhai.
Add ghee.
Add almonds.
Saute till slight brown.
Add milk and stir well.
Cook on medium flame till milk is reduced to half.
Add Sugar and mix well till sugar is dissolved.
Add cashew powder and almond powder.
Mix well.
Keep on stirring.
Add cardamom powder.
Add Saffron.
Keep mixing till the whole mixture comes together.
Put off the flame.
Allow the mixture to cool.
Shape into modak using modak moulds.
Garnish with whole cashews.
Tip- If u do not have the modak mould, you can shape them into laddoo or any shape you desire.
Sago Tikki –
Sago (sabudana) – 1 cup – soaked for 4-5 hrs.
Boiled Potato – 2 large
Roasted Peanuts- ½ cup
Cilantro (Fresh dhaniya) – ½ cup
Salt – to taste
Dry roasted Cumin (Jeera) powder – 2 tspn
Dry roasted Black Pepper (crushed) – 1 tspn
Oil – to deep fry as required
For garnish-
Carrot and Beetroot jullienes – 2 tblspns
Tomato sauce – 1/4th tspn
Whole black pepper – for the eyes
Method-
Drain water from sago and get rid of excess water by pressing well between your palms. Keep it aside.
Mash boiled potatoes well.
Crush roasted peanuts coarsely.
Chop cilantro finely.
Mix the sago, potatoes, peanuts.
Add cilantro.
Add to it the roasted cumin powder.
Add crushed pepper.
Add salt.
Bring the mixture together by using your hands.
Do not add any water.
Shape into flat tikki’s.
Heat oil in a kadhai.
Deep fry the sago tikki’s till well done from both sides.
Arrange in the tiffin box.
Use carrot and beetroot jullienes to make hair.
Use pepper to make eyes.
Use sauce (ketchup) to make mouth.
