Almond Saffron Modak

Thinai Agency2 min read
Almond Saffron Modak

Artisanal Almond Saffron Modaks

Makes 8–10 modaks

Ingredients

• Desiccated coconut – 1 cup

• Milk powder – ½ cup

• Skayaa Almond Saffron Syrup – 2–3 tbsp

• Milk – 1–2 tbsp, only if needed

• Almond slivers – for garnish

• Saffron strands – a few

Method

  1. Add desiccated coconut and milk powder to a wide mixing bowl.

  2. Pour in 2 tbsp Skayaa Almond Saffron Syrup and mix well to distribute the colour and aroma.

  3. Add milk a few drops at a time, bringing everything together into a cohesive, pliable dough.

  4. Grease a modak mould lightly with ghee, take a small portion of the mixture, and press it firmly into the cavity.

  5. Open the mould gently to release the shaped modak.

  6. Garnish the top with an almond sliver and a delicate saffron strand.

Confectioner's Tip

Never pour the milk all at once. The oils from the coconut and the richness of the syrup will bind naturally—aim for a tender, mouldable texture that isn't overly sticky.