No cook apricot almond modak
grain-free, no added sugar, butterless, zero oil, ghee free, vegan, make-ahead snack recipe
Sweets and savories
green cardamom powder
for the filling
( use dry blueberries or raisins if preffered)
Lightly roast the almonds in the oven or a skillet and set aside to cool.
Roughly chop the apricots and set aside as well.
Add the almonds, green cardamom ( elaichi) powder and grated nutmeg ( jaayphal) into the processor and pulse till the almonds become a fine powder.
Now add the apricots a little at a time and pulse till they combine
The resulting mixture will hold shape when pressed together. this is the stage we are looking for.
In a platter mix together the desiccated coconut and tutti frutti and set aside
to make modak
Press the almond apricot mixture into the mould firmly so it will hold shape, leaving the centre hollow. the mould need not be greased as the almond releases enough oil to release from the mould.
Fill the coconut, tutti frutti mixture into the centre
Cover with a flattened disc of the almond apricot mixture and press it firmly into the place
Slowly unmould the modak shape and it is ready to serve.
to make ladoo balls
In the palm of your hand take a lemon sized pinch of the almond apricot mixture and hollow it out using your thumb.
Fill the coconut mixture in the centre and roll the ball squeezing it gently so that it covers it evenly and forms a tight ball.
The modak and the ladoos are instantly ready to serve and stay well for about a month in the refrigerator.