Know the recipe to make Modak
detailed recipe with pictures and a video. Indian festivities and traditional Indian sweets are synonymous with India. Every event and occasion is celebrated differently, frequently with a traditional Indian dessert. The simple ukadiche Modaka recipe, created especially for the Ganesh Chaturthi celebration, is one example of a traditional treat.I demonstrate two methods for producing it in this post. The first one is done by hand, the old-fashioned way. Pleating and stuffing by hand might be intimidating for novices. To pleat correctly and achieve the ideal shape, you must practice. A mold or Modak shaper is used in the second technique. The majority of individuals prefer the hand method, even if this is the simplest. If you work quickly or produce a lot, pick the mold. Beginners should still attempt the first option, in my opinion.
Additionally, I would want to offer a few more pointers, ideas, and modifications to the simple Ukadiche recipe before we get into the actual dish.
recipe for modak.
First, pay attention to the water-to-rice flour ratio. Too much or too little water destroys the texture and prevents shape. Second, when producing Modaks, the dough has a tendency to dry up after it is formed. Instead of adding water straight, wet your hands and form it. Finally, form it like karanji if you have trouble pleating. It has the same flavor but is not considered Modak.
Modak Mawa
Mawa Modaks are Modaks prepared from mawa, also called khoya, which is reduced milk that has solidified. In many parts of India, mawa and khoya are frequently used interchangeably because they are nearly identical.
In the simplest preparation, mawa milk powder is cooked with sugar, cardamom, milk, and ghee to produce a thick, sweet concoction. After being formed into a dumpling, this mixture can be topped with edible silver or dried fruits.
To make homemade modaks that taste like they came from your grandmother’s kitchen, you’ll need the following ingredients!
- Any Indian grocery store will carry Mawa, also known as Milk Mava Powder.
- Ghee: For the ideal dough consistency and nutty taste, scoop out some store-bought or homemade ghee.
- Milk: Adding milk to mava or khoya keeps the mixture moist and keeps it from drying out and crumbling while also helping to get the proper consistency for shaping the dumpling.
- If you’re watching how much sugar you consume, you can use monk fruit or regular powdered sugar. I’ve used both in this recipe, and I promise you won’t be let down by either.
- Cardamom and kesar are two examples of flavors that give the Modak a beautiful aroma, taste, and color.
In a heavy-bottom pan, start by heating the ghee over medium heat. I prefer to use a wok or cast iron pan.
- Bring the milk to a boil after adding the cardamom powder, crushed saffron strands, and milk.
- Next, add the sugar and milk powder, and cook, stirring constantly, over low to medium heat until the mixture thickens to a non-stick mass. The hint is that as you swirl the mixture, the wok or pan will begin to look cleaner.
- To determine the proper consistency, roll a teaspoon of the mass into a ball. If the mixture forms a ball without sticking to your hands, it’s the perfect consistency.
