Grind the soaked dried fig to a paste. Keep it aside.
Now roast the ricotta cheese on a low flame till all the moisture is evaporated
Add ground fig to the ricotta cheese mixture till both are amalgamated and all the moisture is absorbed
Now grind it again to a smooth paste
Now add powdered sugar free or powdered sugar in the mixture and keep roasting on a low flame.
Add cardamom powder to the above mixture.
Add slowly and gradually the cashewnut powder till a thick dough is formed.
Form balls of the above mixture and put the mixture into greased modak moulds
Garnish the modak with silver varak
Refrigerate for an hour and serve
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.