Ganesh Chaturthi is here. Festive season is to begin and it fills my heart with joy and my head with ideas to make desserts. Indian sweets are one of the best sweets as they are eggless, healthy , gluten free and yummilicious.
This is the 50th recipe on my blog and its special to me. On the special occasion and this auspicious festival, I am uploading four different types of modaks. Try other three also.
Makes 12 modaks
- Milk Powder – 2 1/2 cups
- Butter – 4 tbsp
- Cream – 1/2 cup
- Milk – 1 cup
- Powder Sugar – 2/3 cup
- Green cardamon – 10-12 (crushed)
- Few strands of kesar
- Heat a heavy bottom pan. Melt butter on low heat.
- Once melted, add cream and mix well. Once, it mixes well add the milk & Kesar . Mix well on low flame. Keep stirring continuously.
- Add, Milk powder 1/2 cup at a time and keep stirring so that no lumps form. Keep mashing the lumps formed.
- Keep stirring till the mixture thickens and becomes almost dry and leaves pan. It takes around 15 -20 mins on low heat. The fresh mawa/khoya is ready.
- take out mawa in a big bowl or big plate and let it cool down.
- Once, it cools add the crushed cardamon powder and powdered sugar and mix well.
- The mix is ready. At this stage if you want you can shape them into round balls and make ladoos. If making Modak you need the Modak moulds.
- Dust the Modak moulds with powdered sugar and press the mix into the moulds. Demould and the soft modals are ready.