This Indian confectionary is a popular offering to Lord Ganesha during the festival of Ganesh Chaturthi. I have posted a recipe for Chocolate flavoured ones a few months ago. This time, I decided to give it a fruity twist with Alphonso mango pulp.
Recipe: (makes approximately 25 modaks)
1 cup khoya/mava
1/4 cup icing sugar
3/2 cup milk powder
200g Alphonso mango pulp
- Mix the sugar & mango pulp. Reduce it over low heat until it thickens so much that it does not fall off the spoon easily. This should take about 30 mins.
- Leave it to cool.
- Saute the mava, mango pulp & milk powder over low heat until mixed properly
- Take off the heat
- Stir in the icing sugar & leave to cool down to room temperature.
- Place the mixture into metal modak moulds and press the 2 parts of the mould together. You can shape them with your fingers if you don’t have this mould. The mixture to be moulded should hold its shape when a small piece is moulded. If it feels too runny, stir in some more milk powder.
- Place each modak on its base and leave to set at room temperature.