Kesar Mawa Modak Favourite Bhog Of Bappa Recipe by Aruna Thapar
Cooking Instructions 20 minutes 1 👉Heat the milk for 3 minutes and add a pinch of saffron strands to it. Mix till the milk turn yellow because of saffron infusing its color. Keep it aside. 2 👉In a thick bottom pan, add the grated mawa, yellow food Colour and sugar to the pan. 3 👉Using a spatula, stir continuously until the mixture starts melting. This takes about 2-3 mins. It will get aromatic as the mawa melts and roasts. 4 👉At this point add the milk and saffron mixture and mix until well combined. 5 👉Keep stirring for another 5 mins or until the mixture thickens and leaves the pan, and comes together like a dough not sticking to the pan. It will also ooze some fat which shines on it. Now the mixture is ready. Let it cool. 6 👉While the mixture cools, grease the modak molds with ghee. 👉Divide the mixture into portions roughly. 7 👉Take one portion and roll it between your palms with gentle pressure to smoothen it out. It should turn smooth and shiny. Add this smooth ball to the mold. 8 👉Close the mold, and remove excess dough from the bottom and sides. Press the bottom open end of the mold to ensure the filling is well packed. 9 👉Carefully remove the modak out of the mold and place them on a clean plate. Repeat until done all the modaks are prepared. Allow them to sit for 10 mins. 1 👉Heat the milk for 3 minutes and add a pinch of saffron strands to it. Mix till the milk turn yellow because of saffron infusing its color. Keep it aside. 1 👉Heat the milk for 3 minutes and add a pinch of saffron strands to it. Mix till the milk turn yellow because of saffron infusing its color. Keep it aside. 2 👉In a thick bottom pan, add the grated mawa, yellow food Colour and sugar to the pan. 2 👉In a thick bottom pan, add the grated mawa, yellow food Colour and sugar to the pan. 3 👉Using a spatula, stir continuously until the mixture starts melting. This takes about 2-3 mins. It will get aromatic as the mawa melts and roasts. 3 👉Using a spatula, stir continuously until the mixture starts melting. This takes about 2-3 mins. It will get aromatic as the mawa melts and roasts. 4 👉At this point add the milk and saffron mixture and mix until well combined. 4 👉At this point add the milk and saffron mixture and mix until well combined. 5 👉Keep stirring for another 5 mins or until the mixture thickens and leaves the pan, and comes together like a dough not sticking to the pan. It will also ooze some fat which shines on it. Now the mixture is ready. Let it cool. 5 👉Keep stirring for another 5 mins or until the mixture thickens and leaves the pan, and comes together like a dough not sticking to the pan. It will also ooze some fat which shines on it. Now the mixture is ready. Let it cool. 6 👉While the mixture cools, grease the modak molds with ghee. 👉Divide the mixture into portions roughly. 6 👉While the mixture cools, grease the modak molds with ghee. 👉Divide the mixture into portions roughly. 7 👉Take one portion and roll it between your palms with gentle pressure to smoothen it out. It should turn smooth and shiny. Add this smooth ball to the mold. 7 👉Take one portion and roll it between your palms with gentle pressure to smoothen it out. It should turn smooth and shiny. Add this smooth ball to the mold. 8 👉Close the mold, and remove excess dough from the bottom and sides. Press the bottom open end of the mold to ensure the filling is well packed. 8 👉Close the mold, and remove excess dough from the bottom and sides. Press the bottom open end of the mold to ensure the filling is well packed. 9 👉Carefully remove the modak out of the mold and place them on a clean plate. Repeat until done all the modaks are prepared. Allow them to sit for 10 mins. 9 👉Carefully remove the modak out of the mold and place them on a clean plate. Repeat until done all the modaks are prepared. Allow them to sit for 10 mins. 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