Food blogger Siddhi Panchal shares her special recipe. You can share yours too!
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- 1 cup (thick) pineapple juice
- 1 cup semolina
- 1/4 cup clarified butter
- 3/4 cup sugar
- 1/3 cup mix dry fruits, coarsely crushed
- 1/4 tsp cardamom powder
- 1 pinch saffron, soaked in two tbsp warm milk
- Heat a pan and add 3 tbsp of clarified butter into it.
- Now add semolina and mix well with the butter. Roast it on a medium flame. Stirring continuously on a low-medium flame for three minutes, cook until it is golden in color or gives off a good aroma.
- Next, add the coarsely ground dry fruit mixture. Roast again for two minutes.
- Simultaneously heat one-and-a-half cup of water in a vessel.
- Add the warm water into the pan with semolina and dry fruit mixture.
- Mix well and add saffron soaked in warm milk as well as the pineapple juice. On a low flame let it cook for 2 minutes. Stir continuously.
- Add sugar and mix until it melts and mixes into the mixture. Close it with a lid and cook for 1-2 minutes. After 2 minutes sprinkle cardamom powder.
- Once the mixture starts to leave the pan, add ghee and mix it will. Switch off the flame and transfer it to a plate to cool.
- Grease your palms and knead it for a minute. Grease the modak mould, and fill it in with the mixture. Repeat the step to prepare as many modaks as you like.
WATCH: How to make pineapple modak
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