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    Home » Festivals » Ganesh Chaturthi

    Mango Modak

    Published: Aug 24, 2022 · Last Modified: Aug 24, 2022 by Kanan Patel / Leave a Comment

    Jump to Recipe Pin Recipe
    3 mango modak in a plate with few more plates in the back.

    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.

    3 mango modak in a plate with few more plates in the back.
    Jump to:
    • ❤️About This Recipe
    • 🧾Ingredient Notes
    • 👩‍🍳Step By Step Photo Instructions 
    • 💭Expert Tips
    • 📋 Recipe Card

    ❤️About This 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

    Here is the pic of the ingredients you’ll need to make mango modak recipe.

    Mango modak ingredients in bowls with labels.
    • 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.

    👩‍🍳Step By Step Photo Instructions 

    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.

    collage of 4 images showing khoya and mix cooking until thickens.

    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.

    collage of 4 images showing cooking sugar and mango pulp until thickens.

    9) Add cooked khoya and cardamom powder to the mango pulp.

    10) Mix well.

    11) Add milk powder.

    12) Mix well.

    collage of 4 images showing adding and mixing cooked khoya and milk powder.

    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.

    collage of 4 images showing cooking modak mixture until thickens, greasing the mould.

    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.

    collage of 4 images showing shaping modak using mould.

    💭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.
    3 mango modak in a plare with ganesha idol in the back.

    Check Out Other Modak Recipes

    • Dry fruits modak
    • Til modak
    • Malai modak
    • Fried modak
    • Rava modak

    Did you try this mango modak recipe? I’d love to hear about it! Leave a review in the comment section below.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    3 mango modak in a plate with few more plates in the back.
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    Mango Modak

    5 from 1 vote
    Tried this recipe? Leave a comment and/or give ★ ratings
    This is easy to make mango modak recipe for Ganesh Chaturthi festival. It’s perfectly sweet, rich, creamy with full of mango flavor.
    Author: Kanan
    Course: Dessert
    Cuisine: Maharashtrian
    Calories: 184kcal
    Servings 11 Modak
    Prep Time 5 minutes
    Cook Time 40 minutes
    Total Time 45 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    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.

    Nutrition

    Calories: 184kcal | Carbohydrates: 24g | Protein: 6g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 95mg | Potassium: 87mg | Fiber: 0.3g | Sugar: 18g | Vitamin A: 1197IU | Vitamin C: 7mg | Calcium: 220mg | Iron: 5mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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