Mango Modak

Name: Mango Modak
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 9
Ingredients: 1 cup Khoya (– grated (mawa or evaporated milk solids)); ¼ cup sugar (or add as required); ½ cup mango pulp (or or 2 medium-sized mangoes, pureed - you can use any sweet and fleshy mangoes); ¼ tsp cardamom powder; 12–15 saffron strands (– optional); 1 tsp ghee (or oil; or as required for greasing the modak moulds)

By Dassana Amit · VegrecipesofindiaPublic

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Mango Modak, also called Amba Modak, is a soft Indian sweet made with mango pulp and khoya or mawa. The mango pulp, khoya and sugar are cooked together, flavored with cardamom and saffron, and then shaped in a modak mould. Make it during mango season or offer it to Bhagwan Ganesha for Ganesh Chaturthi.

Prep: 5 min
Cook: 25 min
Total: 30 min
Servings: 9

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Ingredients

For 9 people

Cooking for

1 cupKhoya (– grated (mawa or evaporated milk solids))
0.25 cupsugar (or add as required)
0.5 cupmango pulp (or or 2 medium-sized mangoes, pureed - you can use any sweet and fleshy mangoes)
0.25 tspcardamom powder
12–15saffron strands (– optional)
1 tspghee (or oil; or as required for greasing the modak moulds)

Steps

1
Rinse, peel and chop mangoes.
2
Add the chopped mangoes in a blender jar. Blend to a smooth pulp.
3
Crumble finely or grate khoya and place aside.
4
Grease the modak moulds with little ghee and set aside.
5
Heat a pan. Keep the flame to low and add the grated or crumbled khoya.
6
Keep stirring the khoya on low heat for 1 to 2 minutes, till the khoya melts.
7
Once the khoya melts, add the sugar. You can add less or more sugar or as desired.
8
Continuously keep stirring this mixture for a minute or two, till the sugar dissolves. The mixture will get a molten liquid consistency.
9
Now, add the prepared mango pulp. Stir and mix very well.
10
Keep stirring the mixture for 6 to 8 minutes on low to medium heat till it thickens and reduces.
11
Add saffron strands and cardamom powder.
12
Keep stirring the mixture continuously for another 5 to 6 minutes on low heat.
13
Soon the color and texture of the modak mixture will change.
14
Keep stirring on low heat till the modak mixture starts leaving the edges of the pan. Do not over cook.
15
Immediately switch off the heat and transfer the mixture in another bowl or plate.
16
Allow the mixture to cool down a bit and become warm.
17
Begin to make small balls from the modak mixture while it is still warm.
18
Place a small ball into the greased modak mould.
19
Press with your index finger towards the center so it gets the shape of the mould.
20
Gently unmould and repeat the same with the rest of mixture.
21
Place the Mango Modak over a greased plate or thali or you can also place them on banana leaf or turmeric leaf.
22
Serve warm or chilled Mango Modak to your family.

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Per portion

Calories: ~21.5 kcal
Protein: ~0 g
Fat: ~0 g
Carbs: ~5.6 g
Fiber: ~0 g
Sodium: ~0.1 mg

3 ingredients still need USDA food links. cardamom powder is linked but not in a weighable unit yet. Any figures below include only weighable linked amounts. Shown for one portion of a 9-portion recipe.

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