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Mango Modak (Amba Modak) » Dassana’s Veg Recipes


The traditional Maharashtrian sweet Modak is a favorite of Lord Ganesha. Thus, is an important part of the Ganesh Chaturthi festival. This Mango Modak recipe is a variation, made with fresh mango pulp, khoya (evaporated milk solids), sugar, cardamom and saffron. You can prepare these during the mango season and enjoy the melt-in-mouth Mango Modak at home.

mango modak placed over turmeric leaf kept on a white plate.

About Mango Modak

This Mango Modak is a delicious treat because of its rich and lovely taste from the special summer fruit. As much as it is ubiquitous in a Maharashtrian household, the sweet is a favorite amongst many other communities.

While it is best to use fresh mango pulp during summer season for this Mango Modak recipe, but its not that you can’t make them any other time of the year. Because these modaks are easily doable with canned mango pulp too.  

For the mango variety, I am a little biased towards the Alphonso type. Hence, I usually use it for my recipe of Mango Modak. However, don’t hesitate in using any other sweet and good quality mango variety for the same.

mango modaks placed over a turmeric leaf kept on a plate.

Whether Chaturthi time or no, this Mango Modak recipe is an ideal one whenever you want to make something different with mangoes. It can be an awesome sweet ending to your everyday meals as well as the perfect offering for Bhagwan Ganesha.

There is absolutely no hassle in shaping these modaks too as you can use a modak mould to do so. It is easily available online these days. And incase you don’t have or can’t source one, just shape them into flat thick disks like a peda and serve.

I suggest that you make a large batch of the Mango Modak as it literally takes a few hours for these to disappear! This is how good these modaks are. Otherwise, if you have any left, then you can store them in the refrigerator for a good 4 to 5 days.

Step-by-Step Guide

How to make Mango Modak

Make Mango Pulp

1. Firstly, peel 2 medium sized mangoes. If you are using canned mango pulp or puree, then skip this step.

peeled mango for mango modak.

2. Chop the mangoes and discard the seeds.

chopped mango for mango modak.

3. Add the chopped mangoes in a blender jar.

chopped mangoes in a blender jar.

4. Blend to a smooth pulp.

blending chopped mangoes to a smooth pulp.

5. Remove the mango pulp in a bowl. Keep aside.

mango pulp in a bowl.

More Prep

6. Finely crumble or grate the Khoya or Mawa (evaporated milk solids) and place aside. You will need 1 cup grated or crumbled khoya.

crumbled khoya in a bowl.

7. Measure all the ingredients and keep ready for making Mango Modak.

all ingredients for making mango modak.

8. Grease the modak moulds with little ghee and place aside. If you are not using modak moulds then skip this step.

modak moulds greased with ghee.

Make Mango Khoya Mixture

9. Heat a heavy pan or kadai. Keep the heat to low and add 1 cup grated or crumbled khoya.

crumbled khoya in a pan on heat.

10. Keep stirring the khoya on low heat for 1 to 2 minutes.

stirring the crumbled khoya in the pan.

11. Soon the khoya will start melting.

khoya melting in the pan.

12. At this stage, add ¼ cup sugar to the khoya. You can add less or more sugar but remember you are adding mangoes in this recipe.

Depending on the sweetness of mangoes, you can add sugar as required. I have used Alphonso and they were very sweet. Hence, I added less sugar.

The sugar used here is organic raw sugar and hence the pale brown color.

sugar added to the melting khoya in the pan.

13. Continuously keep stirring this mixture for a minute or two, till the sugar dissolves.

stirring the khoya-sugar mixture in the pan.

14. The mixture will change color, melt and become liquid.

molten and liquid khoya-sugar mixture in the pan.

15. Now, add the prepared mango pulp. If using store brought mango puree, then you can add ½ cup of it.

prepared mango pulp added to the khoya-sugar mixture in the pan.

16. Stir and mix very well.

stirring the mango-khoya mixture in the pan.

17. Keep stirring the mixture for 6 to 8 minutes on low to medium heat. Soon the mixture will begin to thicken.

cooking the mango-khoya mixture in the pan.

18. At this stage, add 1 generous pinch of saffron strands/kesar (optional) and ¼ teaspoon cardamom powder.

saffron strands and cardamom powder added in the mango-khoya mixture in the pan.

19. Mix well.

mixing the ingredients well.

20. Keep stirring the mixture continuously for another 5 to 6 minutes on low heat.

cooking the mango mixture in the pan.

21. Soon the color and consistency of the modak mixture will change.

modak mixture changing color.

22. Keep stirring on low heat, till the modak mixture starts leaving the edges of the pan. Do not over cook, as then the modaks will become dense or hard.

cooking the modak mixture in the pan.

23. Immediately, switch off the heat and transfer the modak mixture in another bowl or plate.

cooked modak mixture on a plate.

24. Allow the modak mixture to cool down a bit and become warm.

cooked modak mixture on a plate.

Making Mango Modak

25. Begin to make small balls from the modak mixture while it is still warm.

making small balls from the modak mixture.

26. Similarly, make small balls from the rest of the mixture.

small balls made from the modak mixture.

27. Place a small ball into the greased modak mould. Press with your index finger towards the center so they get the shape of the mould. If you do not have a mould, then just flatten the balls in your palms shaping them into peda.

press the small modak mixture ball into the greased modak mould.

28. Gently unmould and repeat the same with the rest of mixture. I got about 9 modaks from the modak mixture.

unmould the modak from the mould.

29. Place the modaks over a greased plate or thali. You can also place the mango modaks on a banana leaf or turmeric leaf.

prepared mango modaks placed over a turmeric leaf on a plate.

30. Offer Mango Modak to Lord Ganesha or serve to your family as a sweet. Best part of these modaks are that, they taste good both warm or chilled.

mango modaks placed over a turmeric leaf kept on a plate.

Expert Tips

As the Mango Modak recipe isn’t really about stuffing a mixture inside a rice flour dough, it is easier to make. You just have to prepare the mango mixture and shape them into modaks by using a mould. The same goes for my recipes of the Chocolate Modak and Mawa Modak too.

However, keeping some things in mind while preparing the Mango Modak will ease those efforts.

  • You have to make sure to use the best quality fresh khoya/mawa (evaporated milk solids) and not the one which is rancid or stale. Check by tasting the khoya. It should not be bitter. But again, if you are solely making these modaks for Lord Ganesha, then you can’t taste the ingredients.
  • Sourcing the ingredients from a reliable store or shop can help you save this extra time of checking. You also have to maintain cleanliness, purity and prayerfulness while preparing this mithai (sweet). 
  • Sometimes the mangoes are too sweet. In this case, you may not have to add sugar at all. Check this as well. You can increase the sugar too if you want your modak to be sweeter.
  • If you are making these modaks for the first time, it is a good practice to make a batch using the given measurements first. Once you are sure of everything, then you can alter the quantities, that is, double or triple them to make a larger batch.

More Mango Recipes To Try!

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mango modaks placed over a turmeric leaf kept on a plate.

Mango Modak

Mango Modak is a delicious variant of modak prepared with fresh sweet mango pulp and khoya/mawa (evaporated milk solids).

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Prevent your screen from going dark while making the recipe

Preparation

  • Rinse, peel and chop mangoes.

  • Add the chopped mangoes in a blender jar. Blend to a smooth pulp.

  • Crumble finely or grate khoya and place aside.

  • Grease the modak moulds with little ghee and set aside.

Cooking mango modak mixture

  • Heat a pan. Keep the flame to low and add the grated or crumbled khoya.

  • Keep stirring the khoya on low heat for 1 to 2 minutes, till the khoya melts.

  • Once the khoya melts, add the sugar. You can add less or more sugar or as desired.

  • Continuously keep stirring this mixture for a minute or two, till the sugar dissolves. The mixture will get a molten liquid consistency. 

  • Now, add the prepared mango pulp. Stir and mix very well.

  • Keep stirring the mixture for 6 to 8 minutes on low to medium heat till it thickens and reduces. 

  • Add saffron strands and cardamom powder.

  • Keep stirring the mixture continuously for another 5 to 6 minutes on low heat.

  • Soon the color and texture of the modak mixture will change.

  • Keep stirring on low heat till the modak mixture starts leaving the edges of the pan. Do not over cook.

  • Immediately switch off the heat and transfer the mixture in another bowl or plate.

  • Allow the mixture to cool down a bit and become warm.

Making mango modak

  • Begin to make small balls from the modak mixture while it is still warm.

  • Place a small ball into the greased modak mould.

  • Press with your index finger towards the center so it gets the shape of the mould.

  • Gently unmould and repeat the same with the rest of mixture.

  • Place the Mango Modak over a greased plate or thali or you can also place them on banana leaf or turmeric leaf.

  • Serve warm or chilled Mango Modak to your family.

  • Add less or more sugar depending on the sweetness of the mangoes and your preferred taste. 
  • Try to use mangoes that are sweet, fleshy and pulpy. Do not use mangoes that are very juicy.
  • You can add some finely chopped nuts if you like. 
  • Easily halve or double the recipe. 

Nutrition Facts

Mango Modak

Amount Per Serving

Calories 140 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 7mg2%

Sodium 74mg3%

Potassium 3mg0%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 8g9%

Protein 5g10%

Vitamin A 435IU9%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 2mg2%

Calcium 182mg18%

Vitamin B9 (Folate) 1µg0%

Iron 2mg11%

Magnesium 1mg0%

Phosphorus 1mg0%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This Mango Modak recipe post from the archives first published in June 2017 has been republished and updated on 28 May 2022.



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