Mawa ke modak & Kaju Modak Recipe - Easy modak recipe
Modak is a special sweet which is mostly made on the auspicious day of Ganesh Chaturthi, it is easier to make and have its wide variety. Here in this recipe, we will explain to you how to make two varieties of Modak of which kids are very fond.
Ingredients for Kaju Kesar Modak
- Cashews - 1 cup (!50 grams)
- Sugar - ⅓ cup (75 grams)
- Pistachios - 1 tbsp
- Ghee - 1 tsp
- Saffron strands - 20 to 25
- Milk - 1 tbsp
Ingredients for choco Mawa Modak
- Mawa - 1 cup (200 grams)
- Almond powder - ½ cup (75 grams)
- Sugar powder - ¾ cup (100 grams)
- Cocoa powder - 2 tbsp
How to make Kaju Kesar Modak
Take a cup of cashews and grind it in a grinder for its powder. After grinding them, filter it in a thicker sized hole strainer. Add a ⅓ cup of sugar and water in a pan. Cook while continuously stirring it.
After the sugar has dissolved in water, turn the flame to low. Add a teaspoon of clarified butter to it. Add a tablespoon of saffron milk to it along with ground cashew powder. After the cashew has reached to its thicker consistency, switch off the flame and keep stirring the paste to cool it.
After cooling it, apply some clarified butter on your palms and roll to check its consistency. After it has become lukewarm, take a mould and grease it with sugar. Place paste inside the mould gently and insert pistachio in it.
Remove the extra cashew paste from it and plain it. Remove the assembled Modak from mould and assemble all the Modaks likewise. The cashew and saffron Modak is ready to be served.
How to make Mawa choco Modak
Take a cup of Mawa, crumble and add it in the pan. Stir and cook Mawa on medium flame
until it releases the clarified butter as well as there is a soothing fragrance too. After it has desirably cooked, switch off the flame and let it cool down.
Add a ¾ cup of sugar powder, 2 tablespoons of cocoa powder to it and mix well. After a while, switch on the flame again and keep it on low. Cook it on low flame while continuously stirring it. After cooking it desirably, add a ½ cup of almond powder to it and stir well.
Take a mould, grease it with sugar and fill the paste inside it. Press it gently and place a slice of almond in it. Press it and remove the extra paste from its corner. Remove the assembled Modak from it and assemble all the Modaks likewise. The chocolate Modak is ready to be served.
You can cardamom powder instead of saffron strands.
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