Mango Modak
Here's a simple mango modak recipe for the Ganesh Chaturthi festival. It boasts perfect sweetness, richness, creaminess, and a full-on mango flavor. This uncomplicated recipe requires only 6 ingredients.
Ingredients
Instructions
- Take khoya and milk in a pan on medium heat. Mix and cook with stirring constantly until it becomes thick, no more bubbles from moisture and leaves the sides of the pan. It may take 10-20 minutes. This time will widely vary depending on how moist your khoya is.
- Remove it to a plate and keep it aside.
- In the same pan, add mango pulp and sugar. Mix and cook on medium heat with stirring constantly until it thickens like a super thick pulp (not runny at all). It will coat the spatula or spoon. It takes around 15 minutes.
- Add cooked khoya and cardamom powder to the mango pulp. Mix well.
- Add milk powder. Mix well.
- Keep stirring and cooking. Within 8-10 minutes the mixture will thicken and comes together like a dough and leaves the pan.
- Remove it to a plate and let it cool down to touch.
- Grease the modak mould using ghee and shape it into modak. Repeat the same for the rest.
Notes
- Do not overcook the modak mixture otherwise, it turns hard and chewy.
- Adjust the sugar quantity depending on the sweetness of your mango. If using canned already sweetened pulp, then you’ll need less sugar.
- The color of the mango modak depends on the type and color of your mango.
- If the modak mixture is still loose and doesn’t hold the shape, then you can add a little more milk powder and mix.
Nutrition
Calories: 184kcalCarbohydrates: 24gProtein: 6gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 11mgSodium: 95mgPotassium: 87mgFiber: 0.3gSugar: 18gVitamin A: 1197IUVitamin C: 7mgCalcium: 220mgIron: 5mg
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