Description:
Festivals in India are driven by a celebration of togetherness. Every festival has some special culinary delights, which are offered to God as naivedya and one of such delicacies is Modak. This little sweet is generally prepared on the occasion of Ganesh Chaturthi. Mango malai modak is a twist to the traditional Maharashtrian modak recipe. This modak can be prepared using only a few ingredients. This easy dessert recipe makes for a perfect prasad recipe. If you are bored with regular modak then this modak recipe would definitely make everyone happy and fall in love with the taste of this modak. This is easy to make recipe and modak is delicious and mouth melting.
Ingredient:
- 1 litre full fat milk
- 1 cup mango pulp
- 2 tbsp saffron soaked milk
- ยผ cup condensed milk
- 3 tbsp milk powder
- ยฝ cup heavy cream
- 3 tbsp vinegar (diluted)
- 2 tbsp coarse ground almonds (you can use any dry fruits)
- Kewra water (optional)
- 1 tsp cardamom powder (I didnโt use it, if you want you can add)
Procedure:
Add 1 litre full fat milk to a heavy bottom pan on medium flame. Bring it to boil while stiring 2-3 times. When it comes to boil, turn off the flame and add 3 tbsp diluted vinegar/ lemon juice, stir for few mins. Milk starts to curdle and chhena will form. Wash chhena with cold water to get rid of the vinegar smell.
Drain the water, collect chhena in cotton cloth. Squeeze tightly and drain the water. Hang it for 20 min to drain the excess water. Some moisture is fine.
After 20 min, transfer all the chhena into a food processor / mixer jar. Blend it 1-2 times to make it smooth. You may smooth it by hand also. But I prefer a food processor/ mixer jar.
Next heat a nonstick pan over medium heat, add heavy cream and let it boil slightly. At this stage add milk powder and mix it well.
Further add saffron soaked milk, condensed milk and blended chhena into it. Mix it well so that there should not be any lumps and continue to stir. Then add mango pulp and give it a mix. Heat should be low onwards.
Add a few drops of kewra water, if using. Continue to cook, after 8-10 min mixture will start leaving the pan but still it will be liquidy or sticky.
After 15-20 min, take a small portion of mixture- you should be able to roll it and make a ball. Otherwise cook it for a few mins again. Turn off the flame and let the mixture cool down completely.
Once cool down, divide into 7-8 equal portions. Roll it and press slightly with palms. give it a shape like a cup and fill the ground almonds in it. Seal the edges well and place this ball in modak mould. Close the sides of the mould and press slightly. Open mould, modak is ready.
You can refrigerate for sometime to serve chilled or serve immediately. Also you can eat for 2-3 days by storing it in the refrigerator, but not more than that.
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