Simple Way to Make Mango Modak Favorite

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Before you jump to Mango Modak recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs In The Kitchen.

Until fairly recently anyone who portrayed concern about the wreckage of the environment raised skeptical eyebrows. That has totally changed now, since we all apparently have an awareness that the planet is having troubles, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more environmentally friendly we won't be able to resolve the problems of the environment. Each and every family ought to start generating changes that are environmentally friendly and they have to do this soon. The kitchen is a good place to begin saving energy by going a lot more green.

Start out with exchanging the light bulbs. Do this for the whole house, not merely the kitchen. The usual light bulbs are the incandescent type, which really should be replaced with compact fluorescent lightbulbs, which save energy. Although costing a little more originally, these kinds of bulbs last as long as ten of the conventional type as well as using a lot less energy. Making use of these longer-lasting lightbulbs has the benefit that many fewer lightbulbs make it into landfills. Together with different light bulbs, you should learn to leave the lights off when they are not needed. In the kitchen is where you'll frequently find members of a family, and often the lights usually are not turned off until the last person goes to bed. Certainly this also happens in some other rooms, not merely the kitchen. Make a habit of having the lights on only when they are necessary, and you'll be surprised at the amount of electricity you save.

From the above it should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is pretty easy to live green, of course. Typically, all it requires is a bit of common sense.

We hope you got insight from reading it, now let's go back to mango modak recipe. To make mango modak you only need 7 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Mango Modak:

1. Take 200 gm of alphonso mango pulp.
2. Use 50 gms of mango chunks finely chooped(preferably sweet alphonso).
3. Use 250 gm of modak rice flour (different from normal rice flour).
4. Use 100 gm of jaggery.
5. Take 50 gm of sugar.
6. Prepare 1 tablespoon of oil.
7. Take 1 teaspoon of salt.

Instructions to make Mango Modak:

1. I prefer adding no other flavours except for mango, to have a perfect mango taste hence not using any other ingredients like cardamon or rose water etc. First, add the grated fresh coconut to a large wok/kadhai and roast it for about 3 minutes until a pinkinsh colour develops. Then add jaggery and sugar and keep mixing on medium flame until jaggery starts dissolving.
2. As the jaggery dissolves, add in only 150 gms (out of 200 gms) of mango pulp and mix well, let thw mixture get dry (not too dry though), remove from flame and let this mixture cool well.
3. Lets prepare the outer covering- for this first sieve the remainder mango pulp for any lumps. In a wok boil 1 cup of water, as the water comes to boil, add salt and oil, and then add the strained /sieved mango pulp to the water and mix well..
4. Let it come to boil, lower the flame and add the modak rice flour and keep mixing, you will see not all the mixture is absorbing water and sone is left dry, thats the correct texture we need. Cover and let it cook on very low flame for jus 2 minutes, (not more than 2 minutes). Turn off the flame and let it come to room temperature. It has to be pretty warm when you start kneading the dough out of this, Knead until a soft dough comes out of it, you can add a tablespoon of water if required.
5. Meanwhile, the stuffing is nicely cooled, add the finely chopped sweet mango chunks. Take about a small to medium size ball of the dough and slightly flatten it, apply a 2-3 drops of oil on both sides and start making round katori shape just as we would make for momos. The thickness of this katori should be medium.
6. Add a spoonful of stuffing at the centre of katori and start pleating the sides in circle using fore finger and middle finger, once all pleats are ready... Start bringing them together with the help of your little finger and palm of same hand, close at the top and create a mountain shape.
7. Put the idli steamer with water on high flame, align all the modaks slightly apart from each other as they grow a bit in size post steaming. Cover with lid and let it steam for 15 minutes. You can test by touching the modak, if no dough sticks to your finger, it's done..
8. Traditionnaly we maharashtrian serve modak with pure desi ghee... It tastes yummy when served warm... Not too hot.. Not too cold... The covering need to be warm to be metled instantly in your mouth. Garnish with a strand of kesar to give it a royal touch... And your seasonal fame mango modak are ready to be relished... 😉�.

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