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!
The Espresso Kitchen 