Mango Modak
This is easy to make mango modak recipe for the Ganesh Chaturthi festival. It’s perfectly sweet, rich, creamy with full of mango flavor. This simple recipe is made with 6 ingredients only.
❤️ About This mango Modak Recipe
- This mango modak tastes just like modak peda but with a flavor of mango.
- It takes 30-45 minutes to make but the time is totally worth it. When made with devotion, I am sure Bappa (Lord Ganesha) will love this offering.
- It’s a no-fail recipe, perfect for beginners
- No expertise in shaping modak? This recipe is for you and uses the modak mould.
- Don’t have modak mould? Shape into ladoo.
🧾 Ingredient Notes
- Khoya (mawa): For convenience, I mostly use store-bought khoya which is easily available in the Indian grocery store next to the dairy section or sometimes in the freezer section. If you want you can make khoya at home. Also, I have shared instant mawa recipe too.
- Mango pulp: Fresh is always better. But when fresh is not available, canned mango pulp also works fine.
- Sugar: The amount of sugar may vary depending on how sweet your mango is.
- Milk powder: I have used full-fat milk powder and it is easily available in Indian grocery stores. The ones you find in American grocery stores are non-fat and that doesn’t work here.
- Cardamom powder: It adds a nice aroma and flavor to the mango modak.
👩🍳 How To Make Mango Modak? (Stepwise Photos)
1) Take khoya and milk in a pan on medium heat.
2) Mix and as khoya heats up it starts to melt and becomes like a liquid.
3) Keep stirring constantly and continue cooking. It may take 10-20 minutes. This time will widely vary depending on how moist your khoya is.
4) Cook until it thickens, no more bubbles dues to moisture and leave the sides of the pan. Remove it to a plate and keep it aside.
5) In the same pan, add mango pulp and sugar.
6) Mix and cook on medium heat with stirring constantly.
7) Keep scraping the sides and the bottom of the pan and keep cooking.
8) Cook until it thickens like a super thick pulp (not runny at all). It will coat the spatula or spoon. It takes around 15 minutes.
9) Add cooked khoya and cardamom powder to the mango pulp.
10) Mix well.
11) Add milk powder.
12) Mix well.
13) Keep stirring and cooking.
14) Within 8-10 minutes the mixture will thicken and comes together like a dough and leaves the pan.
15) Remove it to a plate and let it cool down to touch.
16) Grease the modak mould using ghee.
17) Keep the mould close, take a portion of the mixture, make a smooth oval shape, and add to the mould.
18) Press it tightly inside and smooth out the bottom surface.
19) Gently open the mould.
20) Carefully remove the mango modak and place it on a plate. Repeat the same for the rest.
💭 Expert Tips
- Do not overcook the modak mixture otherwise, it turns hard and chewy.
- Adjust the sugar quantity depending on the sweetness of your mango. If using canned already sweetened pulp then you’ll need less sugar.
- The color of the mango modak depends on the type and color of your mango.
- If the modak mixture is still loose and doesn’t hold the shape then you can add a little more milk powder and mix.
Check Out Other Modak Recipes
Did you try this mango modak recipe? I’d love to hear about it! Leave a review in the comment section below.
Mango Modak Recipe
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 250 grams Khoya (Mawa)
- ¼ cup Milk
- 2 cups Mango pulp or puree
- ⅓ – ½ cup Sugar
- ½ teaspoon Cardamom powder
- ½ cup Milk powder, Full fat
Instructions
- Take khoya and milk in a pan on medium heat. Mix and cook with stirring constantly until it becomes thick, no more bubbles from moisture and leaves the sides of the pan. It may take 10-20 minutes. This time will widely vary depending on how moist your khoya is.
- Remove it to a plate and keep it aside.
- In the same pan, add mango pulp and sugar. Mix and cook on medium heat with stirring constantly until it thickens like a super thick pulp (not runny at all). It will coat the spatula or spoon. It takes around 15 minutes.
- Add cooked khoya and cardamom powder to the mango pulp. Mix well.
- Add milk powder. Mix well.
- Keep stirring and cooking. Within 8-10 minutes the mixture will thicken and comes together like a dough and leaves the pan.
- Remove it to a plate and let it cool down to touch.
- Grease the modak mould using ghee and shape it into modak. Repeat the same for the rest.
Notes
- Do not overcook the modak mixture otherwise, it turns hard and chewy.
- Adjust the sugar quantity depending on the sweetness of your mango. If using canned already sweetened pulp then you’ll need less sugar.
- The color of the mango modak depends on the type and color of your mango.
- If the modak mixture is still loose and doesn’t hold the shape then you can add a little more milk powder and mix.
