Mango modak

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
50g sugar


    • 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.

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  • 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.


About Deepali Gandhi

Le Cordon bleu trained patissiere, chocolatier and a first time entrepreneur. I believe in delivering remarkable well crafted products that look and taste great.
This entry was posted in Confectionery, Indian, Mango, Modak, Recipe. Bookmark the permalink.

2 Responses to Mango modak

  1. Deena Kakaya says:

    These look stunning xx

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