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–+ servings

No cook apricot almond modak

Grain-free, no added sugar, butterless, zero oil, ghee free, vegan, make-ahead snack recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Desserts, Snacks, Sweets and savories, Traditional
Cuisine Fusion, Indian, Kids choice, One pot, Summer, Vegan, Vegetarian
Servings 20 balls

Ingredients
  

Main ingredients

  • 250 grams almonds
  • 250 grams dry apricots 
  • 1/4 tbsp green cardamom powder
  • 1 pinch nutmeg

for the filling

  • 1 tbsp tutti frutti ( use dry blueberries or raisins if preffered)
  • 3 tbsp dessicated coconut

Instructions
 

  • 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.
    almond meal
  • Now add the apricots a little at a time and pulse till they combine
    apricot and almond meal
  • The resulting mixture will hold shape when pressed together. this is the stage we are looking for.
    almond and apricot mix for ladoo
  • In a platter mix together the desiccated coconut and tutti frutti and set aside
    coconut and tutti frutti

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.
    making modak
  • Fill the coconut, tutti frutti mixture into the centre
    making modak for vingayar chaturthi
  • Cover with a flattened disc of the almond apricot mixture and press it firmly into the place
    sealing the mould
  • Slowly unmould the modak shape and it is ready to serve.
    unmoulding the modak

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.
    no cook apricot almond modak
Keyword Indian desserts, no cook recipes,
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