Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, mango modak. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Mango Modak is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Mango Modak is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook mango modak using 7 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Mango Modak:
- Make ready 200 gm alphonso mango pulp
- Get 50 gms mango chunks finely chooped(preferably sweet alphonso)
- Take 250 gm modak rice flour (different from normal rice flour)
- Get 100 gm jaggery
- Get 50 gm sugar
- Get 1 tablespoon oil
- Prepare 1 teaspoon salt
Instructions to make Mango Modak:
- I prefer adding no other flavours except for mango, to have a perfect mango taste hence not using any other ingredients like cardamon or rose water etc. First, add the grated fresh coconut to a large wok/kadhai and roast it for about 3 minutes until a pinkinsh colour develops. Then add jaggery and sugar and keep mixing on medium flame until jaggery starts dissolving
- As the jaggery dissolves, add in only 150 gms (out of 200 gms) of mango pulp and mix well, let thw mixture get dry (not too dry though), remove from flame and let this mixture cool well
- Lets prepare the outer covering- for this first sieve the remainder mango pulp for any lumps. In a wok boil 1 cup of water, as the water comes to boil, add salt and oil, and then add the strained /sieved mango pulp to the water and mix well.
- Let it come to boil, lower the flame and add the modak rice flour and keep mixing, you will see not all the mixture is absorbing water and sone is left dry, thats the correct texture we need. Cover and let it cook on very low flame for jus 2 minutes, (not more than 2 minutes). Turn off the flame and let it come to room temperature. It has to be pretty warm when you start kneading the dough out of this, Knead until a soft dough comes out of it, you can add a tablespoon of water if required
- Meanwhile, the stuffing is nicely cooled, add the finely chopped sweet mango chunks. Take about a small to medium size ball of the dough and slightly flatten it, apply a 2-3 drops of oil on both sides and start making round katori shape just as we would make for momos. The thickness of this katori should be medium
- Add a spoonful of stuffing at the centre of katori and start pleating the sides in circle using fore finger and middle finger, once all pleats are ready… Start bringing them together with the help of your little finger and palm of same hand, close at the top and create a mountain shape
- Put the idli steamer with water on high flame, align all the modaks slightly apart from each other as they grow a bit in size post steaming. Cover with lid and let it steam for 15 minutes. You can test by touching the modak, if no dough sticks to your finger, it's done.
- Traditionnaly we maharashtrian serve modak with pure desi ghee… It tastes yummy when served warm… Not too hot.. Not too cold… The covering need to be warm to be metled instantly in your mouth. Garnish with a strand of kesar to give it a royal touch… And your seasonal fame mango modak are ready to be relished… 😉👍
So that is going to wrap this up with this special food mango modak recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
