Caramel flavoured suji modak is a unique flavoured delicious modak made with caramel syrup, milk and suji. These modaks needs only a few common ingredients that are always available at home.
We all have tried different flavours of modak like Kesar modak, Cashew modak, Mawa modak, doodh modak, suji modak, etc. But today, I am sharing with you a distinct flavour modak recipe that is caramel modak.
Modak is a special recipe that is prepare during the Ganesh Chaturthi festival in India. It is one of the favourite sweet of Lord Ganesha. We made different types of modaks during the Puja to make him happy and get blessings from Ganesha.
You can check my instant mawa modak recipe that I added last year. Other sweet recipe you would like to try
Dry Fruit Tart with Paneer Filling / No-Bake Tart Recipe / Navratri Special
Instant Kalakand / How To Make Kalakand With Condensed Milk
Quick and Easy Protein Rich Gond Moong Dal Ladoo
Carrot paneer ladoo | calcium and protein rich sweet recipe
Gulkand flavoured khasta mawa gujia / Holi special recipe
Caramel modaks are made by freshly prepared caramel syrup that is added to the suji mixture. Then give them a modak’s unique dome shape using a modak mould. We can shape them even without using any mould.
No baking or steaming is require in the making of these delicious modaks. I always prefer to keep the sugar quantity on the lower side so as in these modaks. But if you want them sweeter, then add 3-4 tablespoons of more sugar to it.
Ingredients required
Suji – Rava suji is used in this recipe but can be replaced with fine suji as well if you like or you can grind it first and then use it.
Milk– I have used toned milk. For a richer taste, use full-fat milk.
White sugar– granulated sugar is used to make the caramel syrup. Other sugar alternatives like coconut sugar, palm sugar or brown sugar can be used but I have not tried with them yet. So, if someone will try then please share your results with us.
Coconut powder – Dry unsweetened desiccated coconut powder is used. It enhances the flavour of the modak.
Butterscotch essence – addition of butterscotch flavour with caramel flavour gives a very unique taste and improves flavour. You can skip it if you do not like it.
Step by step preparation of Caramel flavoured suji modak
1.Take a pan, put it on a low flame. Add suji and dry roast it for 4-5 minutes till it changes into light brown in colour.
2. Transfer it to a plate. Now add milk to the pan and let it boil.
3. Meanwhile, take another pan, add sugar and spread it evenly on the bottom. Keep the flame on the lowest setting and leave it till it becomes in a melting stage.
4. Once the milk is boiled, add roasted suji in it and stir continuously till it reaches a solid dough-like stage and starts leaving the pan. At this stage, switch off the flame and put it aside.
5. Once the sugar fully melted and changes into a light amber colour, add butter and malai to it. Stirring continuously and then add milk. Mix well.
6. Immediately add this caramel syrup to the suji mixture and mix well till there are no lumps left.
7. Now put this pan on the flame and cook it for 3-4 minutes till the caramel is well mixed with suji mixture and forms a solid mass. It also starts leaving the pan. Switch off the flame and let it cool.
8. Once it reaches room temperature, add coconut powder and mix well.
9. Now take a modak mould, close it and add the mixture into the opening. Press nicely and fill the opening up to the top.
10. Open the mould, delicious caramel flavoured suji modak prasad is ready for Ganesh puja.
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Tips and tricks
- Roast suji to get rid of its raw smell, also it becomes less sticky if well roasted.
- To make it vegan, use vegan milk like coconut milk, almond milk or cashew milk. Replace butter and Malai with coconut oil or vegan butter.
- The quantity of sugar should be increased a little bit according to the sweetness you desire.
- Let the mixture cool to room temperature before shaping them.
- Store them in an air-tight container in the refrigerator.
Recipe card
Caramel flavoured suji modak / Easy modak recipe
Ingredients
Other Ingredients
- ½ cup suji
- 200 ml milk
- ⅓ cup desiccated coconut powder
- ½ tsp cardamom powder for garnishing optional
- ½ tsp butterscotch essence optional
For making caramel
- 80 gm sugar
- 1 tsp butter
- 2 tsp malai
- 50 ml milk
Instructions
- Take a pan, put it on a low flame. Add suji and dry roast it for 4-5 minutes till it changes into light brown in colour.
- Transfer it to a plate. Now add milk to the pan and let it boil.
- Meanwhile, take another pan, add sugar and spread it evenly on the bottom. Keep the flame on the lowest setting and leave it till it becomes in a melting stage.
- Once the milk is boiled, add roasted suji in it and stir continuously till it reaches a solid dough-like stage and starts leaving the pan.
- At this stage, switch off the flame and put it aside.
- Once the sugar fully melted and changes into a light amber colour, add butter and malai to it. Stirring continuously and then add milk. Mix well.
- Immediately add this caramel syrup to the suji mixture and mix well till there are no lumps left.
- Now put this pan on the flame and cook it for 3-4 minutes till the caramel is well mixed with suji mixture and forms a solid mass. It also starts leaving the pan.
- Switch off the flame and let it cool.
- Once it reaches room temperature, add coconut powder and mix well.
- Now take a modak mould, close it and add the mixture into the opening. Press nicely and fill the opening up to the top.
- Open the mould, delicious caramel flavoured suji modak prasad is ready for Ganesh puja.
Video
Notes
My latest video
Try these delicious caramel flavoured suji modak recipe, take a picture and tag it #healthically on Instagram. Or, save it for later on Pinterest. I love to see them. Happy cooking!
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