Tiffin recipe- Sago cutlets and Badam Modak

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 – 1/4^th 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.