मावा मोदक Mawa Modak | आलमंड कतली मोदक Almond Katli Modak | Ganesh Chaturthi Special | FoodFood
Enjoy the last few days of Ganesh Chaturthi with the ever popular modak in two different ways
0:05 Intro
0:13 Mawa Modak
1:25 Almond Katli Modak
MAWA MODAK RECIPE
Ingredients:
2 cups grated mawa/khoya
¼ cup sugar
A large pinch of saffron soaked
1 tsp liquid glucose
¼ tsp green cardamom powder
Oil for greasing
Pistachio slivers for garnish
Method:
1. Heat a non-stick pan add mawa and sugar and stir on low heat.
2. Add soaked saffron mix and stir continuously till sugar melts.
3. Add liquid glucose mix and cook till the mixture thickens. Add green cardamom powder mix and cook for 2-3 minutes.
4. Take the pan off the heat and transfer the mixture into a large bowl and set aside to cool completely.
5. Grease the modak mould with some oil. Stuff it with a portion of the mixture and gently demould.
6. Transfer the mawa modaks on a serving plate garnish with pistachios and serve.
ALMOND KATLI MODAK
Ingredients:
1¾ cups almond flour
1 cup sugar
2 tsps milk
1 tbsp liquid glucose
¾ tbsps ghee + for greasing
¼ tsp green cardamom powder
Method:
1. Add 1 cup water in a deep nonstick pan. Add sugar and mix well.
2. Add milk and stir well. Collect the scum that rises on the surface and discard it. Wipe the sides of the pan with a moist muslin cloth to avoid crystallization.
3. Cook till sugar reaches 3 string consistency.
4. Wet your fingers and add liquid glucose to sugar and mix well.
5. Add almond flour and mix well. Add ghee and mix well.
6. Transfer the mixture in a parat and mash well with the help of a wooden masher and spread it evenly. Allow to cool down.
7. Grease your palms with ghee add green cardamom powder to the mixture and mix well.
8. Stuff small portions of the mixture in modak mould and press it gently. Level the surface with the help of a butter knife. Set aside for 10 minutes
9. Open the mould and remove the prepared modaks carefully.
10. Arrange on a serving plate and serve.
#MawaModak #AlmondKatliModak #FoodFood
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