Friday, September 5, 2008

Mango Modak

I pretty much followed the recipe for "Bhugga" and made this Modak. As the moisture in the ricotta cheese evaporated, I added mango pulp and kept stirring till a homogeneous mass is formed.

Mango Modak
1 cup part-skim ricotta cheese (or mawa/khoya/khava)
2 tbsp sugar (use more if you prefer)
3/4 cup mango pulp
1 green cardamom, seeds crushed

1. Pour ricotta cheese in a nonstick kadai/wok. Keep frying on a very low flame till the moisture is entirely evaporated. It may take about 25 - 30 minutes.
2. Add sugar and mango pulp. Keep stirring till the moisture is evaporated.
3. Switch off the gas. Add cardamom powder. Mix together.
4. Let it cool down.
5. Shape it in the desired shape like ladoo or modak or pedha.

Note -1. Refrigerate the leftovers.
2. I used small modak mold/press for making these mango modaks.
3. Khoya/Khava/Mawa can be used instead of ricotta cheese.
4. Ricotta cheese or khoya gets reduced in quantity after water is evaporated.

This is my humble virtual offering to Mumbai's beloved - Lalbaug cha Raja.


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