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If you are having problem recently in the kitchen when it pertains to getting your cuisine just right, you are not the only one. Many people have all-natural cooking talent but not quite adequate expertise to prepare with excellence. This Sabudana gulkand berry Modak recipe is a great start, simple to prepare and also tasty.

You need to prepare Sabudana.
You need to prepare rice.
Prepare pinchs of salt.
You need to prepare Saffron to garnish.
Prepare Blueberry or use any berry you have.
Provide Gulkand.
You need Badam.
You need ghee.

Delicious singhada gulkand modak are ready to eat. Gulkand or rose petal jam is a delicious sweet preserve made using fresh rose petals and sugar and is mildly flavored with green cardamom. It is an Ayurvedic medicine and a traditional Indian recipe with many healthy benefits. Gulkand is a powerful antioxidant and a very good rejuvinator.

Soak Sabudana and rice separate for two hours. Then drain both well. Now fry the rice on a heated pan till it becomes dry. Then cool and make it into a corse powder. Keep aside.Then grind the Sabudana to a paste and mix the rice flour,salt with it and make a dough. Now take ghee in pan add chopped almond and fry well keep aside then fry blueberry keep aside one teaspoon for garnish and keep aside then fry gulkand till it melts switch of the flame and mix badam and blueberry together..
Stuffing is ready. Now make balls of the Sabudana and rice flour dough and make a well in the centre and put little stuffing into it and close all end together and pinch the top like a modak then add fried blueberry to it on the top for garnish.Now steam in a idli plate for ten mins. Then take it out in a bowl and garnish with saffron and badam..

On the occasion of Ganesh Chaturthi learn how to make Kaju Gulkand Modak recipe at home from our chef Archana. This delicious Indian sweet is prepared from cashew powder and gulkand (sweet preserved rose petals). These modaks are stuffed with tutti frutti, gulkand and rose syrup. Chocolatier Toshin Shetty's creations are much-loved by the city's foodies. For the Ganpati season, Shetty has created an intriguing modak that combines the traditional coconut filling with caramel, further enhanced by a saffron mousse.

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