Dates Modak
Soft dates modak (khajur modak) with seedless dates, roasted almonds, cashews, and pistachios, ghee, and green cardamom. Moulded sugar-free festival sweets for Ganesh trays and gift boxes.
Equipment
- Heavy-bottomed nonstick pan
- Modak mould small size preferred
- Mixing bowl
Ingredients
For the dates modak
- 1 cup soft seedless dates (khajur) 150 g, finely chopped
- 1/4 cup raw almonds (badam) 35 g, finely chopped
- 1/4 cup raw cashews (kaju) 35 g, finely chopped
- 2 tablespoons unsalted pistachios (pista) 20 g, finely chopped
- 1 tablespoon ghee plus more for greasing the mould and hands
- 1/2 teaspoon freshly ground green cardamom (elaichi) or seeds from 4 to 5 pods
- pinch fine salt
Optional finish
- 1 tablespoon roasted white poppy seeds (khus khus) optional, for rolling the base
- 1 tablespoon fine desiccated coconut optional, as an alternate roll
Instructions
Roast the nuts
- Warm a dry pan over medium-low heat. Add the chopped almonds, cashews, and pistachios. Roast 2 to 3 minutes, stirring, until fragrant. Do not let them brown. Tip onto a plate to cool.
- Optional: in the same pan, dry-roast the poppy seeds 30 to 45 seconds until aromatic. Set aside for rolling.
Soften the dates
- In the same pan, warm 1 tablespoon ghee over medium-low heat. Add the finely chopped dates and a pinch of salt. Stir and press with a spatula for 3 to 5 minutes until the dates turn soft, moist, and pulpy, and start to look like a sticky mass. Turn off the heat.
- Stir in the cardamom. Let the dates cool 1 to 2 minutes until you can handle them comfortably.
Mix and mould
- Fold the roasted nuts into the warm dates. Knead briefly with lightly greased hands until the mix holds together and you still see nut bits. If it crumbles, add 1/2 teaspoon warm ghee. If it sticks heavily to your hands, rest it 5 minutes or chill 10 minutes.
- Grease the modak mould and your fingertips with ghee. Pack the mixture firmly into the mould, press the base flat, and unmould carefully onto a plate. Re-grease between pieces.
- Optional: roll the base of each modak in roasted poppy seeds or desiccated coconut for a light crunch.
- Let the modaks sit 10 to 15 minutes at room temperature to firm slightly before plating or packing.
Notes
Soft dates only: Dry, hard dates will not bind well. Soak tough dates in warm water 10 minutes, drain well, and pat dry before chopping. Soft Medjool or similar plump dates work best.
Chop, do not powder: Keep the nuts coarse. A blender paste makes the mix oily and dense, and you lose the dry-fruit bite.
Grease every time: A thin film of ghee on the mould and hands is what gives clean peaks. Skip it and the mixture sticks.
No mould: Roll into smooth balls or small cone shapes with greased hands. They still taste the same; only the silhouette changes.
Storage: Airtight at cool room temperature for 2 to 3 days, or refrigerate up to 1 week. Bring to room temperature before serving so the dates soften again.
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