Green Moong Modak is a wholesome Indian sweet made by slow-roasting green moong until it turns aromatic, nutty and golden. The roasted moong is then ground into a fine, warm flour and mixed with pure ghee, jaggery and cardamom to create a soft, melt-in-the-mouth mixture. Each modak carries the earthy richness of moong, the warmth of ghee and the gentle sweetness of jaggery, making it both nourishing and delicious. Perfect for festive offerings, kids’ snacks,...
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Wash the green moong and drain it thoroughly.
Dry roast the green moong on medium flame until it releases its aroma, approximately 5-7 minutes.
Grind the roasted green moong into a fine powder and sieve it. Keep the green moong flour aside.
Dry roast the cashews, almonds, and walnuts.
Grind the roasted dry fruits into a coarse mixture and set aside.
In a separate pan, add jaggery and water.
Cook until the jaggery melts and forms a smooth liquid.
Heat a pan and add the green moong flour along with ghee. Stir until the mixture softens, approximately 7-8 minutes.
Add the ground dry fruits mixture and mix continuously for another 5 minutes on low flame.
Add the jaggery syrup, cardamom powder, and nutmeg powder. Mix thoroughly.
If the mixture feels dry, add 1-2 tablespoons of warm ghee and mix well.
Let the mixture cool slightly until warm.
Shape the mixture into modak shapes using a modak mould or make ladoos if preferred.
Healthy Green Moong Modaks are ready to serve.
Ensure the green moong is roasted well to enhance its aroma and flavor. If green moong is unavailable, you can also make using split green moong dal.
Adjust the ghee quantity if the mixture feels too dry while shaping.
Warm ghee helps bind better.
Store the modaks in an airtight container to keep them fresh for up to a month.
Can I use any other sweetener instead of jaggery?
Jaggery is recommended for its unique flavor, but you can substitute it with brown sugar or coconut sugar if needed.
Can I skip the dry fruits?
Dry fruits add texture and nutrition, but you can skip them or replace them with seeds like sunflower or pumpkin seeds.
How long can I store the modaks?
You can store the modaks in an airtight container for up to a month.
Can I make this recipe vegan?
You can replace ghee with coconut oil or vegan butter to make the recipe vegan.
Do I need a modak mould?
A modak mould is helpful for shaping, but you can also shape them into ladoos by hand.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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