This modak recipe is instant,easy to make. Modak is very delicious & mouthwatering. A traditional Indian sweet recipe,mainly served to Lord Ganesha during Ganesh Chaturthi. Generally the modak’s are steamed with steamer. Instant modaks can be prepared in different styles. 5 instant modak recipes. A popular dessert from Maharashtra which is consumed highly during the festival of Ganesh Chaturthi. Modaks are now made in many parts of the country as well.

5 नए और आसान झटपट मोदक (बिना मोल्ड बनाये ) | Modak Recipe | Quick & Easy Modak ! Modak

TUTTI FRUTTI MODAK

INGREDIENTS
Ghee – 2 tbsp
Semolina – 1 cup
Milk – 2.5 cups
Sugar – 1/2 cup
Cardamom powder – 1/2 tsp
Tutti Frutti – 2 tbsp

  • INSTRUCTIONS
  • To make Tutti Frutti take a kadhai add ghee,semolina and roast on medium flame.
  • Transfer on plate.
  • Add milk,Sugar,Cardamom powder and Mix well and boil milk.
  • After a boil Add roasted sooji and mix well and Cook on low flame.
  • Cook until leaves pan.
  • Add 1tbsp ghee and mix well.
  • Turn off the flame.
  • Add Tutti frutti and mix well.
  • Transfer into a bowl/plate.
  • Do not let it cool completely.
  • Take a modak mould,Fill with mix keeping space in between.
  • Stuff with raisins and pistachio and close on all sides.
  • Demould modak.
  • To make modak with mould.
  • Take a ball sized mix give it shape by pressing.
  • With help of tooth pick give make marks.
  • You can store in fridge for 4-5 days.
  • Tutti Frutti is ready to serve.Enjoy!!

ROSE SANDESH MODAK

INGREDIENTS
Cottage cheese/Paneer – 250 gms
Condensed Milk- 1/2 cup (5 tbsp)
Rose essence – 6-7 drops
Red rose colour – 2 pinch

  • INSTRUCTIONS
  • To make Rose Sandesh Modak take a grinding jar.
  • Cut cottage cheese into pieces.
  • Add into grinding jar & grind into fine paste.
  • Heat kadhai on low flame & add grinded paste into kadhai.
  • Add condensed milk & mix well on low flame until it separates pan.
  • Add rose essence, red rose colour & mix well.
  • Turn off the flame & do not let it cool completely.
  • Take modak mould.
  • Open mould & grease with ghee.
  • Take lemon sized ball of mix & fill in modak mould.
  • Spread the green mix inside & make hole inside.
  • Add finely chopped pista & cardamom powder inside mould & close it with mix.
  • Open the mould gently & demould it.
  • You can store in air tight for 4-5 days.
  • Rose Sandesh Modak is ready to serve.Enjoy!!

DOODH MALAI MODAK

INGREDIENTS
For mixture
Ghee – 1/4 cup (3 tbsp)
Milk – 1/4 cup (3 tbsp)
Milk powder – 1 cup
Saffron strands – 2 pinch

For filling
Desiccated coconut – 2 tbsp
Finely chopped Pista – 1 tbsp
Finely chopped Almond – 1 tbsp
Finely chopped Cashewnut – 1 tbsp
Raisins – 1/2 tsp
Cardamom powder – 1/2 tsp
Milk – 1/2 tsp

  • INSTRUCTIONS
  • To make Doodh Malai Modak Heat kadhai on low flame.
  • Add ghee & let it melt.
  • Add milk & mix well.
  • Add Milk powder little by little on low flame & mix well.
  • Add sugar powder & Stir continuously on low flame.
  • Soak saffron strands in warm milk & add to prepared mixture.
  • Cook until separates pan.
  • Turn off the flame & do not let it cool completely.
  • To prepare filling take a bowl & add desiccated coconut,finely chopped pista,finely chopped almond,finely chopped cashewnut,raisins,cardamom powder & mix well.
  • Prepare small balls with coconut mix.
  • Take modak mould.
  • Open mould & grease with ghee.
  • Take small sized ball of mix & fill in modak mould.
  • Spread the mix inside & make space inside.
  • Place coconut mix ball inside mould & close it with mix.
  • Open the mould gently & demould it.
  • You can store in air tight container for 5-6 days
  • Doodh Malai Modak is ready to serve.Enjoy!!

PAN MODAK

INGREDIENTS
Desiccated coconut – 1 cup
Finely chopped betel leaf – 1 pc
Green food colour – 1/4 tsp
Condensed Milk- 3 tbsp
Rose essence – 5-6 drops
Gulkand – 1 tbsp
Finely chopped almond – 1 tsp
Finely chopped Cashewnut – 1 tsp
Coconut powder – 1 tsp

  • INSTRUCTIONS
  • To make Pan Modak take a bowl & add desiccated coconut.
  • Add finely chopped betel leaf, green food colour,condensed milk,rose essence & mix well.
  • Take gulkand in a bowl & add finely chopped almond,coconut powder,cashewnut powder.
  • Mix well & make small balls.
  • Take modak mould.
  • Open mould & grease with ghee.
  • Take lemon sized ball of green mix & fill in modak mould.
  • Spread the green mix inside & make hole to place gulkand ball.
  • Place gulkand ball inside mould & close it with green mix.
  • Open the mould gently & demould it.
  • You can store in air tight container for 5-6 days.
  • Pan modak is ready to serve.Enjoy!

PEANUT MODAK

INGREDIENTS
Roasted peanuts – 1 cup
Jaggery – 3/4 cup
Cardamom powder – 1/2 tsp

  • INSTRUCTIONS
  • To make Peanut Modak Roast peanuts and remove peel.
  • Take grinding jar & add roasted peanuts into jar.
  • Make fine powder on pulse.
  • Add jaggery,Cardamom powder and grind on pulse.
  • Add ghee if it does not hold shape.
  • Transfer into a bowl.
  • Take mix and prepare ball and give it modak shape.
  • Take toothpick and make marks.
  • You can store in air tight container for 5-6 days.
  • Peanut Modak is ready to serve.Enjoy!!

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