Tag Archives: cashew nuts recipe

Sugar free Modak Recipe / Nutty Modakam recipe / How to make moadagam with nuts – Vinayagar chaturthi recipes

Standard

As vinayagar Chaturthi is on the way, thought of preparing something unique and healthy – mostly no sugar Modak and here evolved my Nutty Modak flavored with Honey and nuts. Let me share the recipe…

Want to know about Vinayagar Chaturthi – CLICK HERE and for Kolukattai recipes – CLICK HERE.

Taking it to Fiesta Friday #135 hosted by Angie@thenovicegarderner.

Ingredients:

  • Nuts (Cashew nuts, Almonds, Pistachios and Walnuts) – each 8 nos
  • Rice flour (store bought) – 1 cup
  • Salt to taste
  • Honey – 1 ½ tbsp.

Preparation:

  • Take all the nuts together in a blender and coarsely blend them.
  • Transfer it to bowl, pour in the honey and mix it well.
  • Take the rice flour in a bowl, pour in boiling water and mix it well with a spoon.
  • Knead the dough with your hands to ball.
  • Take a small portion of the dough, grease the modak mould, stuff the mould with the dough and make a hole with your index finger.
  • Stuff the filling in the hole and close the hole with dough.
  • Open the mould, gently take the modak.
  • Steam them, until they are cooked.

Serve hot or at room temperature.

Making of Nutty Modak –

Baklava with Cherry & Honey

Standard

Already I have shared that I have been to the MASTER CHEF CLASS to PERSIAN Cooking with Chef Abhijit Saha hosted by Foodhall, 1 MG Road, Bangalore. We were taught 4 dishes, and my daughter went to help Chef for the 4th recipe – BAKLAVA with FIG & HONEY. Also every one of us had a baklava for taste, it was delicious and so we wanted to make it at home. My daughter prepared Baklava and I helped her. When most of us hear the name Baklava, we feel it would be very difficult to prepare, but Chef taught us as easy even a beginner could prepare it.

Thanks Food hall for hosting the event.

Baklava was delicious with the nuts as stuffing, honey drizzled over it and with crispy layers, and we all liked it to the core. I have tried this with Cherries as I was not able to get figs by the time we decided to prepare. Give a try, very simple, easy recipe…

Do check out my other Dessert recipes in this link: https://madraasi.com/recipes/desserts/

Taking this to Fiesta Fiday #114 hosted by Angie@thenovicegarderner.

Baklava with Cherry & Honey

Baklava with Cherry & Honey

Ingredients:

  • Filo sheets – 4 nos
  • Unsalted butter – 2 tbsp
  • For syrup:
    • Water – 50 ml
    • Caster sugar – 50 gm
    • Honey – 50 gm
  • For filling:
    • Rose water – ½ tsp
    • Cardamom powder – ¼ tsp
    • Pistachios – roasted 60 gm
    • Almonds/Badam – toasted 60 gm
    • Cashew nuts – toasted 60 gm
  • To serve:
    • Cherries – 5 nos
    • Pistachios – 4 nos (minced)

Preparation:

  • For Syrup: Make syrup by boiling water, sugar and honey together. Remove from fire, when it comes to syrup consistency and keep it aside.
  • For Filling: Crush the nuts coarsely in a food processor and transfer it to a mixing bowl. Add in the cardamom powder and rose water. Pour in the required quantity of syrup, and mix all these together. Keep it aside.
  • Take a filo sheet, cut into halves (lengthwise), cover the filo sheets with damp cloth, else it would be dry and break into pieces.
  • Take a filo sheet, rub with melted butter, fold it and then again rub it with melted butter.
  • Divide the filling into 4 equal balls, roll it.
  • Now keep the rolled filling in the filo sheet and roll them gently. Refrigerate it for 30 mins.
  • Preheat the oven to 180 degree C.
  • Bake at 180 degree C for 5 to 6 mins or until you use golden brown spots on the Baklava
  • Serving: Place the Baklava on the serving plate, pour in the leftover syrup, and sprinkle pistachios with some cherries and a mint sprig.

Stay tuned for other recipes also…

Note: You can also bake without refrigerating, but sometimes it would become shapeless by unrolling itself while baking.

 

Akhrot Kaju Sheera/Walnut Cashew Sheera

Standard

As of Maha Shivratri, I want to try out some new dish as offering to God. Thought of preparing a sweet and spicy dish, and took out Akhrot Kaju Sheera as a sweet dish.

Akhrot Kaju Sheera is cashew nuts and walnuts. Walnuts are coarsely powdered and cashew nuts are broken into small pieces, for some graininess and crunchy texture. Let us move on to the recipe…

Akhrot Kaju Sheera

Akhrot Kaju Sheera

Ingredients:

  • Walnuts – 1 cup (300 gm)
  • Cashew nuts – ¼ cup (15 to 20 pieces)
  • Ghee – 1 ½ tsp
  • Sugar – ½ cup
  • Dry Ginger powder – ½ tsp

Preparation:

  • Take 1 cup of sugar with ½ cup of water, keep in medium flame, stir until the sugar dissolves and wait until the sugar comes to syrup consistency (1 thread consistency).
  • Remove from the fire, leave it aside and allow it to reach room temperature.
  • Take the walnuts in a blender and grind them to a coarse powder, spread it in a plate, break the lumps and let it come to room temperature.
  • Broke the cashew nuts into small pieces and keep it aside.
  • Heat 2 tsp of ghee/clarified butter in a non-stick kadai, add in the cashew nuts and fry until they golden brown and remove them from the kadai and keep it aside.
  • Add in the coarsely powdered walnuts and fry them until the aroma comes out or until it turns golden brown in color.
  • Pour in the sugar syrup and start stirring continuously by adding a tsp of ghee/clarified butter every now and then.
  • Sprinkle the Dry ginger powder and continue stirring.
  • Keep on stirring until the aroma comes out and add in the roasted cashew nuts and keep on stirring until the sheera oozes out the ghee/clarified butter.
  • Transfer it to a greased tray.

Garnish them with roasted cashew nuts and serve immediately.