Kaju Anjeer Modak is a delightful Indian sweet made with cashew nuts and dried figs (anjeer). Its smooth, creamy outer layer, made from cashew powder, milk powder, ghee, and sugar, contrasts beautifully with the rich, fruity stuffing of figs, nuts, and coconut. This modak is not only perfect for offering as prasad to Lord Ganesha during Ganesh Chaturthi but also serves as an ideal gift or treat for your loved ones.
The preparation of Kaju Anjeer Modak may seem intricate, but with a little patience, you can create these stunning sweets that are both elegant and packed with flavor. The outer layer combines cashew nuts, sugar, milk powder, and a hint of cardamom, creating a soft, melt-in-the-mouth dough. The fig stuffing is equally indulgent, made with figs soaked in water, blended, and mixed with crunchy nuts and desiccated coconut for added texture and sweetness.
Using a modak mold, the cashew dough is shaped and stuffed with the fig mixture to form beautiful modak. Garnish them with slivered pistachios, dried rose petals, and edible silver or gold paper for an extra touch of festivity. After allowing the modaks to set for a few hours, they take on a barfi-like texture, making them easy to serve and enjoy.
coconut and nuts. Using modak mold created this stuffed fig mixture cashew modak.
Ingredients
For cashew Mix
• 1 cup Cashew Nuts
• 1 cup Milk Powder
• ¾ cup Powdered Sugar
• ¼ tsp Cardamom Powder
• ¼ cup Milk
• 2 tbsp Ghee +1 tsp Extra
For Fig/Anjeer Stuffing
• 1 cup Dried Fig around 12-15 Dried Figs
• ¼ cup Mixed Nuts Chopped (Almond-Cashew-Pistachios)
• ¼ cup Desiccated Coconut
Other
• Modak Mold
• Ghee for Applying
• Slivered Pistachios for Garnishing
• Dried Rose Petals
• Gold/Silver Edible Paper/Chandi Warkh
Method
• Soak the figs in hot water and set them aside, covered, for about 30 minutes.
For Cashew Mix:
1. Blend the cashew nuts, milk powder, sugar, and cardamom together in a blender to make a fine powder. Be careful not to blend too much, or the mixture may become buttery. Sieve the mixture using a fine strainer and set it aside.
2. Heat ghee in a pan, add the cashew mixture, and milk. Stir continuously on low flame until the mixture forms a thick dough-like texture.
3. Add 1 teaspoon of ghee and continue stirring. Cook the mixture until it becomes non-sticky and stops sticking to the spatula.
4. Remove the prepared dough into a bowl or plate and allow it to cool down.
5. For Fig/Anjeer Stuffing: • Drain the soaked figs and blend them in a blender or food processor. Transfer the fig mixture into a bowl, add the chopped nuts, desiccated coconut, and mix well with a spatula.
Process:
1. With both the cashew outer layer and the fig stuffing ready, grease a modak mold with ghee.
2. Take a small portion or ball of the cashew mix and insert it into the modak mold. Create a hollow with your finger, ensuring the cashew mixture coats the inside walls of the mold.
3. Stuff the hollow with the fig mixture, cover the bottom with more cashew mix, and then gently demold the modak. Arrange it on a plate.
4. Repeat the process to create more modaks. Garnish them with slivered pistachios, rose petals, and edible silver leaf (chandi warakh). Allow the modaks to set for 3-4 hours.
5. Once set, the modaks will firm up, giving them a barfi-like texture.
6. Your Kaju Anjeer Modak is ready to be served or offered to Lord Ganesha. Enjoy!
Tips
• Avoid over-blending the cashew mixture to prevent it from becoming too buttery.
• You can replace figs with dates for the stuffing; if using dates, there’s no need to soak them.
• Always grease the modak mold well with ghee to prevent sticking.
• Allow the modaks to set for at least 3-4 hours for a firm yet soft texture.
- For cashew Mix
- 1 cup Cashew Nuts
- 1 cup Milk Powder
- ¾ cup Powdered Sugar
- ¼ tsp Cardamom Powder
- ¼ cup Milk
- 2 tbsp Ghee +1 tsp Extra
- For Fig/Anjeer Stuffing
- 1 cup Dried Fig around 12-15 Dried Figs
- ¼ cup Mixed Nuts Chopped (Almond-Cashew-Pistachios)
- ¼ cup Desiccated Coconut
- Other
- Modak Mold
- Ghee for Applying
- Slivered Pistachios for Garnishing
- Dried Rose Petals
- Gold/Silver Edible Paper/Chandi Warkh
- Soak the figs in hot water and set them aside, covered, for about 30 minutes.
- For Cashew Mix:
- Blend the cashew nuts, milk powder, sugar, and cardamom together in a blender to make a fine powder. Be careful not to blend too much, or the mixture may become buttery. Sieve the mixture using a fine strainer and set it aside.
- Heat ghee in a pan, add the cashew mixture, and milk. Stir continuously on low flame until the mixture forms a thick dough-like texture.
- Add 1 teaspoon of ghee and continue stirring. Cook the mixture until it becomes non-sticky and stops sticking to the spatula.
- Remove the prepared dough into a bowl or plate and allow it to cool down.
- For Fig/Anjeer Stuffing: • Drain the soaked figs and blend them in a blender or food processor. Transfer the fig mixture into a bowl, add the chopped nuts, desiccated coconut, and mix well with a spatula.
- Process:
- With both the cashew outer layer and the fig stuffing ready, grease a modak mold with ghee.
- Take a small portion or ball of the cashew mix and insert it into the modak mold. Create a hollow with your finger, ensuring the cashew mixture coats the inside walls of the mold.
- Stuff the hollow with the fig mixture, cover the bottom with more cashew mix, and then gently demold the modak. Arrange it on a plate.
- Repeat the process to create more modaks. Garnish them with slivered pistachios, rose petals, and edible silver leaf (chandi warakh). Allow the modaks to set for 3-4 hours.
- Once set, the modaks will firm up, giving them a barfi-like texture.
- Kaju Anjeer Modak is ready to be served or offered to Lord Ganesha. Enjoy!
Avoid over-blending the cashew mixture to prevent it from becoming too buttery.
You can replace figs with dates for the stuffing; if using dates, there’s no need to soak them.
Always grease the modak mold well with ghee to prevent sticking.
Allow the modaks to set for at least 3-4 hours for a firm yet soft texture.
