Mango Modak
Method
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1. Rinse, peel and chop mangoes.
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2. Add the chopped mangoes in a blender jar. Blend to a smooth pulp.
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3. Crumble finely or grate khoya and place aside.
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4. Grease the modak moulds with little ghee and set aside.
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5. Heat a pan. Keep the flame to low and add the grated or crumbled khoya.
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6. Keep stirring the khoya on low heat for 1 to 2 minutes, till the khoya melts.
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7. Once the khoya melts, add the sugar. You can add less or more sugar or as desired.
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8. Continuously keep stirring this mixture for a minute or two, till the sugar dissolves. The mixture will get a molten liquid consistency.
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9. Now, add the prepared mango pulp. Stir and mix very well.
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10. Keep stirring the mixture for 6 to 8 minutes on low to medium heat till it thickens and reduces.
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11. Add saffron strands and cardamom powder.
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12. Keep stirring the mixture continuously for another 5 to 6 minutes on low heat.
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13. Soon the color and texture of the modak mixture will change.
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14. Keep stirring on low heat till the modak mixture starts leaving the edges of the pan. Do not over cook.
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15. Immediately switch off the heat and transfer the mixture in another bowl or plate.
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16. Allow the mixture to cool down a bit and become warm.
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17. Begin to make small balls from the modak mixture while it is still warm.
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18. Place a small ball into the greased modak mould.
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19. Press with your index finger towards the center so it gets the shape of the mould.
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20. Gently unmould and repeat the same with the rest of mixture.
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21. Place the Mango Modak over a greased plate or thali or you can also place them on banana leaf or turmeric leaf.
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22. Serve warm or chilled Mango Modak to your family.