Mango Modak

Hey everyone, I hope you're having an incredible day today. Today, we're going to make a special dish, Mango Modak. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Mango Modak is one of the most well liked of current trending foods in the world. It's simple, it's quick, it tastes yummy. It's appreciated by millions every day. They're nice and they look fantastic. Mango Modak is something that I have loved my entire life.

Many things affect the quality of taste from Mango Modak, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mango Modak delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mango Modak is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mango Modak estimated approx 60 minutes.

To get started with this recipe, we must first prepare a few ingredients. You can have Mango Modak using 7 ingredients and 8 steps. Here is how you cook that.

#king as the name says it all... Mango the king of fruits... Unfortunately has a very limited period of year to visit us, hence we love to create our favourite recipes having the king of fruits tasting in all... Modak... As most know.. Is a traditional maharashtrian dessert love by one and all... The combination of modak with mango is a treat for pure mango and modak lovers. I prefer to use no other taster like cardamom or kesar (other than garnishing) in the recipe so as to have a full fledge mango taste all over.

Ingredients and spices that need to be Make ready to make Mango Modak:

1. 200 gm alphonso mango pulp
2. 50 gms mango chunks finely chooped(preferably sweet alphonso)
3. 250 gm modak rice flour (different from normal rice flour)
4. 100 gm jaggery
5. 50 gm sugar
6. 1 tablespoon oil
7. 1 teaspoon salt

Steps to make to make Mango Modak

1. 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
2. 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
3. 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.
4. 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
5. 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
6. 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
7. 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.
8. 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... 😉👍

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So that is going to wrap it up for this special food Recipe of Any-night-of-the-week Mango Modak. Thanks so much for your time. I'm sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!