Kaju fruit basket mitai

Ingredients:
Cashew/kaju powder 125g
Sugar 100g
Milk powder 30g
Cardamom powder 1/2 tsp
Red,Yellow,Green and orange food colour 1-2 drops
Silicon fruit mould and modak mould

Procedure:

1. Make cashew mitai mixture as shown in blog link mentioned below http://ambykitchen.blogspot.com/2019/08/custard-apple-kaju-delight-mitai.html?m=1
2. Pour your cashew mixture onto greased plate.  let it cool a bit and knead nicely. Now use this cashew/kaju dough for making kaju fruit basket.
3. Firstly grease fruit silicon mould with ghee and keep it aside for a while.
4. Take a small portion of kaju dough and mix green colour in it and knead nicely.Green colour kaju dough is formed. Now  take out small balls from green kaju dough and insert them in grape shaped mould ,leaves portion of pineapple mould and apple stick press a bit to achieve the desired fruit shape and then take them out as shown in video.
5. Similarly make yellow ,orange and red colour dough.
6. Put the yellow colour kaju dough in pineapple mould (fruit part only as green kaju dough would be there in its leaves part as shown in video) and banana mould.
7. Insert orange kaju dough in orange silicon mould ;red colour kaju dough in apple mould.
8. Take out pineapple ,orange,apple and banana kaju mitai from respective moulds.
9. Everytime press the dough a bit inside the mould,flatten it and remove the excess dough and then take it out immediately to achieve the desired fruit shape.
10. Arrange all this fruits nicely in a fruit basket.
11. Now take the left over kaju dough in which colour is not added and press it inside the silicon modak mould (add few pistachios at the bottom of mould before pressing the kaju dough inside it) and immediately take them out.
12. Arrange this kaju modaks in a plate.
13. Serve lord ganpatiji this innovative mitai prasad.

Chocolate Modak And Assorted Dry Fruits Heart Chocolate

Ingredients:
Chocolate(Milk chocolate and dark chocolate in 8:2 proportion)  170g
Almonds 15
Sugar 4 tsp
Butter 3-4 tsp
Dry fruits chopped 1/4 cup

Procedure:

1. Weigh chocolate on weighing scale.Take chocolate in microproof bowl and add 1 tsp butter to it and microwave at high power for 1 minute.
2. Chocolate would melt mix both the chocolates properly 
3. Take almonds in a pan and dry roast at medium flame for 5 minutes then switch off the gas and add 1 tsp butter to it.
4. Switch on the gas and at medium flame dry roast chopped dry fruits for 2-3 minutes and take it out.
5.  In the same pan add 4 tsp sugar let it caramalise stir continuosly( keep the flame low) and when it turns brown switch off the gas and 1 tsp butter.
6. Now switch on the gas keep the flame low and add dry roasted dry fruits. Stir continuosly for 5 minutes and switch off the gas.let it cool down. After 10-15 minutes chikki is formed remove it from pan and add 1 tsp butter stir it continuously and add dry fruits.let it cool down.Then chikki would be formed after 10-15 minutes. Remove chikki from pan and mash it with the help of pestle in the same pan and keep it aside for a while.
7. Now grease silicon with butter or oil then fill half of mould with melted chocolate then add crushed dry fruit chikki layer in the middle and cover the top with melted chocolate as shown in the video. Fill the entire heart shaped silicon mould in similar manner.
8. Now take greased modak mould add roasted almonds in it and cover it with melted chocolate.
9. Tap both the moulds slightly to remove air bubble.
10. Refrigerate both the moulds  for about 30 minutes until chocolate hardens.
11. Now demould all chocolates as shown in the video.
12. Let ganpati have this innovative almond modak.

Tip: If after demoulding modak your almonds are visible then fill 1 tsp melted chocolate in modak mould and dip your chocolate modaks (whose almonds were visible) in it .Refrigerate and remove when chocolate gets hardened you would get a perfect finished look.