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• The festival of Ganeshotsav is just a few days away.
• Modak is Lord Ganesha's favorite dish.
• This year you can try the trendy and fusion modka recipe.

Pickled modak, fried modak or coconut-sugar modak are made every year during Ganeshotsav. But if you want to try something new and modern with the traditional taste this year, you can definitely try Dubai Style Kunafa Modak. Inspired by Dubai chocolate, this modka is a wonderful combination of crunchy kunafa, pistachio and chocolate. If you want to make something unique for a Ganesha offering or if you want to feed your guests a new kind of sweets, this recipe can be a great choice. So let's take note of the recipe on how to prepare this delicious Kunafa Modak at home.

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Material

For the Kunafa layer

• 2 cups finely chopped Kunafa
• 2 tablespoons of butter
• 100 grams of milk or dark chocolate

For the pistachio filling

• ½ cup pistachio paste
• 2 teaspoons of milk powder
• 1 to 2 tablespoons of condensed milk
• 2 tablespoons finely chopped pistachios

For modest decoration

• Melted chocolate
• Finely chopped pistachios
• Few dry rose petals, optional

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action

• First, finely chop the kunafa. Heat butter in a pan and add Kunafa to it. Fry on low flame until golden and crispy, stirring constantly. Turn off the gas and let it cool completely.
• Melt the chocolate. Add melted chocolate to the roasted Kunafya and mix well. Be careful to lightly coat each piece of chocolate in the mixture.
• Add pistachio paste, milk powder, condensed milk and chopped pistachios in a bowl. Mix all the ingredients together to form a thick and creamy mixture. Be careful not to make the mixture too thin.
• Lightly butter or oil the inside of the modka mold. Then fill the chocolate-kunafya mixture into the mold and press it well on the sides and bottom to form a layer. Fill the center with pistachio filling.
• Add the chocolate-Kunafa mixture again on top of the pistachio filling and press it down firmly. Take care that the filling does not come out and the modak closes properly.
• Close the mold and keep the prepared modak in the fridge for about 20 to 30 minutes. After the modak is set carefully open the mold and take out the modak.
• Garnish with some melted chocolate, finely chopped pistachios or dry rose petals on the prepared modka.
• Once the chocolate is completely set, serve this crisp and creamy kunafa modak as an offering or as a dessert.