we respect your privacy and take protecting it seriously. View all posts by Cooking with Arpit. trying it over the weekend . Let the maawa cool down a bit & then add 1/2 tbsp of dessicated coconut into it & mix it well too. Then it is mixed well using a spoon or hands. The saffron gives the beautiful golden color to the modak whereas the sweet aroma and flavor of green cardamom make it truly delectable. Then make vertical impressions all around the modak … Ganesh Chaturthi is a Hindu festival celebrated to welcome the Lord Ganesha on earth. Modak is a traditional Indian sweet offered as a prasad (sacred offering) to the Lord Ganesha. But for this year's Ganesh Chaturthi I thought of making these easy yet delicious Kesar Mawa Modak… Modak is ready! ( Log Out / Otherwise, sugar will start melting making dough way too sticky and difficult to mold. Allow to cool down for 5 – 10 minutes or till it becomes lukewarm to touch. Watch Mawa Modak … The flavor of saffron and cardamom make the mawa modak really special. Back at home in India, mom and aaji would make either Fried or ukadiche (steamed) modak on this occasion and so I simply follow this tradition. Modak moulds are easily available online but you can make it without mould if you don’t find one. Instant Mawa Modak WITHOUT MOULD |बिना साँचे के इंस्टंट मोदक | Quick & Easy | 5 Ingredient | Chef Sanjyot Keer Preparing Mawa modak at home is not at all time coonsuming. Once the mixture is cool enough to handle, saffron milk is added to it. The resultant product is called Mawa / Khava / Khoya / Milk Fudge. If you do not have modak mold, shape a lemon size dough ball using your fingers like a potli or dumpling having a pointing tip and round bottom. Again make a round ball, & start shaping by putting pressure from bottom to top to give it a shape of a cone or modak. This is a delicious instant modak recipe that requires only 6 ingredients (if you don’t count milk). Instant Modak is a quick modak recipe made with milk powder , sugar and dry fruits. ... Modak mould; Method. Change ), You are commenting using your Google account. Using a toothpick or bamboo skewer make curved lines at equal distance from top to bottom. I am a passionate food lover. There are a variety of modak recipes such as ukadiche modak, mawa (khoya) modak, nariyal modak, or modern versions such as chocolate modak. Pinch a small portion of the dough (according to the size of the mold) and stuff it on one side of the mold. Add milk powder, mix it well & then add yellow food colour (pinch of turmeric can also be taken to replace it) & cook it until mixture starts to thicken up & leaving the sides of the pan. This kozhukattai is shaped using a modak mold and can be made in 15 minutes! 13. Mawa Rose Strawberry Modak- Festive Special. As ghee melts completely, add dessicated coconut & let it roast until light golden brown in colour. If you do not have modak mold, shape a lemon size dough ball using your fingers like a potli or dumpling having a pointing tip and round bottom. For stuffing, combine all the ingredients, mix well, and keep aside. Modak can also be prepared without the mold. You can skip this step if the mold is a non-stick one. 2. There are a lot of traditional Marathi dishes prepared to celebrate Ganesh Chaturthi. If you are using sweet khova, taste first, and add sugar accordingly. Rava Modak ( Gulkand and Cinnamon-Coconut Flavour) without Mould by Barnali Biswas - 00:07 Views August 24 First of all wish all my readers a very Happy Ganesh Chaturthi. Full fat milk is cooked on low flame till it is reduced to 20-25% of its original quantity. Heat a non-stick pan, add ghee, milk and milk powder. Hope you people like my blog.... Shape modak. Using a toothpick or bamboo skewer make curved lines at equal distance from top to bottom. Modak is a rice flour dumpling stuffed with coconut and jaggery sweet mixture. Instant mawa kesar modak is a sweet dumpling made with khoa/mawa as outer covering with a filling of dry coconut powder mixed with raw sugar and kesar milk. modak modak without mould ukadiche modak ukadiche modak without mould Recipes: Mawa Modak, Moong Dal Phulka, Mitho Lolo. Rich and luscious, the Mawa Modak is a melt-in-the-mouth treat, which puts other mithai to shame with its unique taste and texture. Shape & design all modak’s like this. 4. Fun FOOD Frolic is all about tried and tested comforting meals from my kitchen. It won’t be well defined, but it works. ( Log Out / Take the same pan again, & add rest of the ghee & let it melt completely. It should be lukewarm to touch and not piping hot. Add powdered sugar and mix with your fingers to form a smooth, soft, non-sticky dough. It is an easy to follow, fuss-free modak recipe for the beginners like us. This is in, Now, add the green cardamom powder and saffron soaked milk. First of all switch on the flame on medium heat, take up a pan & add 1.5 tsp ghee & let it heat. As the milk boils, add granulated sugar & melt this also by continuously stirring it. Ganpati Bappa Morya Ganesha Chaturthi is the Hindu festival celebrated in honor of the elephant-headed God, … This is the. For making modak, grease your hands with little ghee, take up a small portion from maawa, round it inbetween your palm, flatten it, add one raisin(kishmish), little stuffing, & then enclose it with maawa again. 2. Source. Tips. Rich and luscious, these mawa modaks are a melt-in-the-mouth treat, that will surely make you salivate. It is a gluten-free Maharashtrian sweet made to celebrate the festival of Ganesh Chaturthi. Transfer the khoya mixture to a wide bowl. Continuously stir the semolina while frying. In this type of Modak, Mawa is roasted over medium heat and then it is rested for 5-10 minutes to cool down a bit. This post shares a version of mawa modak where instant mawa is prepared using milk powder and shaped into modak using moulds. Instant Modak recipe with step by step images and video. 20 minutes Ingredients. In order to give design in a modak, take up a spoon, insert it vertically from its back portion with little gaps in the upper layer of the modak. Keep frying until all the milk is absorbed by the khoya and once again it becomes like a soft dough. Make sure khoya is at room temperature and not semi-frozen or cold. Mix nicely. Add mawa and keep stirring for a minute, the mawa will start melting. Now keep frying the khoya till it becomes smooth and the fat starts oozing from the sides. Apart from modak, coconut ladoo, karanji, kheer, sabudana khichdi, puran poli, and many other festive sweets and snacks are prepared to offer Lord Ganesha. Milk, milk powder, cocoa powder, Cadbury chocolate, powdered sugar, chopped dry fruits are the secret ingredients of this modak recipe. Semolina (rava) – I add a tablespoon of suji (rava) in my modak to give it a good taste and texture. Sneha Seth. Add powdered sugar in to mawa, add yellow food color and mix well. Make Stuffing: - In a bowl, take chopped dates (or figs), add dry coconut and coarsely ground nuts. Mix semolina and khoya using a spatula. 6. 5. There is no steaming process or stuffing required to make this mawa modak. For outer covering, heat a heavy bottom pan on low flame. Add the ricotta cheese and cook for 6-8 minutes, stirring constantly. Modak can also be prepared without the mould. So without any delay, lets have a look on this easy, flavourful recepi. But make sure to use powdered sugar not granulated. Here are the 6 ingredients required for modak recipe: Khoya (mawa) – it is a dried or thick evaporated milk mainly used to make Indian sweets and desserts. You can use jaggery powder as well. Gently press the filling with the other side of the mold to get modak shape. When it melts, add sugar, and stir for another minute. If khoya is not available, combine 1/2 cup milk with 1 1/2 cup of milk powder (dairy whitener). Semolina (rava) gives a nice texture and taste to the modak. Roll it again gently without applying too much pressure. Modak is one of the most essential sweets to be made on the occasion. Dry fruits and nuts are also stuffed inside this modak . 10. Although it is quite a grand fare, the good news is that it is much easier to make than the traditional modak, which requires a bit of deft handwork. Now take the modak mould and stuff it with mawa mixture. 12. If you don't have Modak Moulds then just roll the mawa mixture in to small balls just like Pedha. Next, add crumbled khoya (mawa). That is, In low to medium flame, keep frying the khoya till all the fat disappears and the khoya starts coming together like a soft dough. Without Mould. If you feel that the mawa mixture is too soft to shape into modaks, … For stuffing, take up a small mixer jar, add almonds, cashews, chirongi, cardamom’s, castor sugar & grind it 4 to 5 times for 10 seconds with a gap of 10 seconds until powder turns into a smooth paste. Hello everyone, This is Arpit Verma from Lucknow. Change ), For more Recipes & details Log on to my facebook page named 'Cooking with Arpit' at https://www.facebook.com/MyAdorableRecipes/, Welcome to 'Cooking with Arpit' "Homemade is the best", #MaawaModaks #NoMouldModaks #StuffedMaawaModaks #InstantMaawaModaks #GanpatiBappaMorya #GaneshChaturthiRecipes. I use unsweetened khova for this modak recipe. Add chopped almonds to the grinded paste or stuffing which adds a bite when you eat modak’s. Unmold the modak gently without breaking its shape. Transfer mixture in to dish and refrigerate for an hour. The texture becomes firm and they remain fresh for 10 – 15 days. This is a 6-ingredient easy to follow modak recipe made with mawa (khoya). ( Log Out / Once the prepared dish is cooled, take some portion of it and shape it into a modak using your hands. For more such fun recipes in your life subscribe to our weekly newsletter or follow us on Instagram, Youtube for all the daily updates. ... Mawa Modak Recipe. First, pinch out a lemon-sized dough ball and flatten it with the palms of your greased hands. Garnish with saffron. Yes you read it right, this recipe shows you how to make modaks Bengali style i.e. Modak remain fresh and soft for 1 – 2 hours at room temperature. If you are using sweet khova, taste first, and add sugar accordingly. But this is totally optional. 8. While frying semolina (rava) and khoya do not leave the pan unattended as the mixture burns very fast. You can apply ghee or oil in your palms while flattening. Sugar – use powdered white sugar or grind granulated white sugar in the blender. In cold climatic conditions, you can leave them at the kitchen counter in an airtight container for 1 – 2 days.