The Espresso Kitchen

Festivals are about sweetness and indulgence, and what could be better than a Caramel Nut Modak? With crunchy nuts coated in gooey caramel, these modaks are pure joy wrapped in tradition.

Recipe Card

Ingredients:

• 250 g Khoya (mawa)
• ½ cup Castor Sugar
• 2 tbsp Cocoa Powder
• 2 tbsp Caramel Sauce
• Finely Chopped Nuts (almonds, cashews, pistachios, walnuts)

Instructions:

• Heat khoya on a low flame.
• Add castor sugar and cook till it dissolves.
• Mix in cocoa powder, stir well, and let the mixture cool.
• In a bowl, combine chopped nuts with caramel sauce.
• Grease a modak mould, fill it halfway with the khoya mixture.
• Add a spoonful of caramel-nut filling, cover with more khoya mixture, and close the mould.
• Demould gently and repeat for the rest.

Every bite of Caramel Nut Modak gives you a crunchy, nutty, and caramel-rich flavor explosion. A true festive showstopper!