Tag Archives: nuts

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


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.


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


  • 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 –

Saffron Nuts Kulfi


Already I have shared a Paan Kulfi recipe and now it’s Saffron Nuts Kulfi. A healthy, easy, simple and heavenly coolant for summer. Also a favorite for everyone right from kids till the elders. Let me share the recipe…

For my other summer recipes, click here.


  • Full Fat Milk – ½ litre
  • Corn flour – ¾ tbsp
  • Sugar – 4 tbsp
  • Saffron – few strands
  • Cashew nuts – 10 nos
  • Pistachios – 10 nos
  • Almonds / Badam – 15 nos
  • Saffron – few strands


  • Boil the milk in a sauce pan, once when it’s boiled, take a glass of milk and keep it aside.
  • Now add in the sugar and half the quantity of saffron strands, mix well until it dissolves, keep in low flame and the let the milk thicken.
  • Add in the corn flour to the mix in glass and mix it well, so that no lumps are formed.
  • Now pour this milk, corn flour mixture to the boiling milk, stir well until it thickens. Be sure no lumps are formed.
  • Remove the milk from fire when it thickens, leave it until it reaches room temperature.
  • Take all the nuts together in a blender and grind them to a fine paste by adding little boiled milk.
  • Pour in the nuts paste to the milk mixture, once when it reaches room temperature.
  • Whisk it well, so that it becomes soft and fluffy, sprinkle the leftover saffron strands, mix it well.
  • Pour it to the kulfi moulds and freeze it for atleast 7 to 8 hrs.
  • Remove the kulfi mould from the freezer, show the bottom and sides of the moulds in the running water or rest them in warm water atleast for 10 mins.
  • Now gently remove the kulfi by twisting and pulling the stick.
  • Garnish with finely chopped nuts and a strand of saffron.

Served chilled.



Paan Kulfi


Kulfi was my long desire to try out from my hands. This was my attempt with kulfi, and the kufli came out well with perfect texture, flavor and color. My kids like kulfi a lot, and so I desired to prepare kulfi at home. As we include nuts to the kulfi, it is packed with health benefits. After having a heavy meal, most of them use to have pan, so I thought of preparing pan kulfi – loaded with more health benefits from pan.

I have used betel leaves, which has countless health benefits and gulkand which is one among the natural coolant and perfect for this summers. Let me share the recipe…

Taking it to the Fiesta Friday #117 hosted by Angie@thenovicegarderner.

To check out my other summer recipes, click here.

Preparation Time before cooking: 15 mins

Preparation Time after cooking: 7 to 8 hrs

Cooking Time: 30 mins

Yields – 6 to 7 kulfi


  • Full fat milk – 3 cups
  • Corn flour – ¾ tbsp.
  • Betel leaves – 2 nos
  • Gulkand – 1 ¼ tbsp
  • Sugar – 4 tbsp
  • Cashew nuts – 5 nos
  • Pistachios – 6 nos
  • Almond/Badam – 6 nos
  • Supari – 1 ½ tsp (for garnish)


  • Boil the full fat milk, once boiled, add in the sugar, mix until the sugar is dissolved.
  • Reserve ¼ cup of milk in a bowl. Keep it aside.
  • Take cornflour in a bowl, add in 3 tbsp of water and mix it well or until it dissolves well.
  • Pour in the corn flour to the boiled milk and keep in medium flame, start stirring the milk.
  • Keep in low flame, keep on stirring the milk, until it thickens. Else it lumps would be formed.
  • Also scrap the sides of the vessel, and drop the scraps to the milk and keep in low flame.
  • Remove the milk, when it comes to ¾ th portion thick consistency or semi thick consistency.
  • Rinse the betel leaf in water, pinch out the stalk and roughly tear them.
  • Take the betel leaves, cashew nuts, pistachios, almonds/badam, gulkand and ¼ cup of milk, blend them well together to a fine paste.
  • Check whether the thicken milk, attains the room temperature. If so pour in the grounded pan paste to the thicken milk.
  • Stir well, no lumps should be formed.
  • Now pour the mixture to the kulfi mould and freeze it for 6 to 7 hrs or until it freezes.
  • Once done, remove the kulfi moulds from the freezer and show the bottom in the running water or keep them in warm water for 10 to 15 mins.
  • Now gently remove the kulfi by pulling the stick from the mould.
  • Garnish with flavored and colored supari.

Serve chilled.