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Mango Modak
Mango Modak is a delicious variant of modak prepared with fresh sweet mango pulp and khoya/mawa (evaporated milk solids).
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Desserts, Sweets
Cuisine:
Indian
Diet:
Vegetarian
Difficulty Level:
Moderate
Servings:
9
Mango Modak
Calories:
140
kcal
Author:
Dassana Amit
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
teaspoon
cardamom powder
12 to 15
saffron strands
- optional
1
teaspoon
ghee or oil
or as required for greasing the modak moulds
US Customary
-
Metric
Instructions
Preparation
Rinse, peel and chop mangoes.
Add the chopped mangoes in a blender jar. Blend to a smooth pulp.
Crumble finely or grate khoya and place aside.
Grease the modak moulds with little ghee and set aside.
Cooking mango modak mixture
Heat a pan. Keep the flame to low and add the grated or crumbled khoya.
Keep stirring the khoya on low heat for 1 to 2 minutes, till the khoya melts.
Once the khoya melts, add the sugar. You can add less or more sugar or as desired.
Continuously keep stirring this mixture for a minute or two, till the sugar dissolves. The mixture will get a molten liquid consistency.
Now, add the prepared mango pulp. Stir and mix very well.
Keep stirring the mixture for 6 to 8 minutes on low to medium heat till it thickens and reduces.
Add saffron strands and cardamom powder.
Keep stirring the mixture continuously for another 5 to 6 minutes on low heat.
Soon the color and texture of the modak mixture will change.
Keep stirring on low heat till the modak mixture starts leaving the edges of the pan. Do not over cook.
Immediately switch off the heat and transfer the mixture in another bowl or plate.
Allow the mixture to cool down a bit and become warm.
Making mango modak
Begin to make small balls from the modak mixture while it is still warm.
Place a small ball into the greased modak mould.
Press with your index finger towards the center so it gets the shape of the mould.
Gently unmould and repeat the same with the rest of mixture.
Place the Mango Modak over a greased plate or thali or you can also place them on banana leaf or turmeric leaf.
Serve warm or chilled Mango Modak to your family.
Notes
Add less or more sugar depending on the sweetness of the mangoes and your preferred taste.
Try to use mangoes that are sweet, fleshy and pulpy. Do not use mangoes that are very juicy.
You can add some finely chopped nuts if you like.
Easily halve or double the recipe.
Nutrition
Calories:
140
kcal
|
Carbohydrates:
15
g
|
Protein:
5
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
7
mg
|
Sodium:
74
mg
|
Potassium:
3
mg
|
Fiber:
1
g
|
Sugar:
8
g
|
Vitamin A:
435
IU
|
Vitamin B3 (Niacin):
1
mg
|
Vitamin B6:
1
mg
|
Vitamin C:
2
mg
|
Calcium:
182
mg
|
Vitamin B9 (Folate):
1
µg
|
Iron:
2
mg
|
Magnesium:
1
mg
|
Phosphorus:
1
mg
|
Zinc:
1
mg