Mawa Modak without Mould | बिना साँचे के मावा मोदक | Chef Sanjyot Keer

Mawa modak

Prep & Cooking time: 45- 50 minutes
Serves: 14-15 modak depending on the size

Ingredients:
MILK | दूध 1 LITRE (FULL FAT)
SAFFRON | केसर FEW STRANDS
SUGAR | शक्कर 1/2 CUP
GREEN CARDAMOM POWDER | हरी इलायची पाउडर A PINCH
GHEE | घी 1 TBSP & as required
Method:
To make the mawa modak, take a heavy bottom pan or a wok, add the full fat milk and bring it to a boil while stirring on a high flame.
Once the milk comes to a boil, lower the flame and a layer of cream will start to form, use a spatula and collect the cream on the edges of the pan.
Scrape of the cream layer stuck on the edges and repeat the process until the milk reduces to 1/3rd make sure to stir the milk to avoid it from burning.
When the quantity of the milk reduces to half, remove little hot milk in a separate bowl and add few strands of saffron, let the kesar bloom in hot milk and bleed its natural colour, rest it for 4-5 minutes and further add it back in the milk.
Once the milk reduces to 1/3rd and the colour deepens, add sugar & cardamom powder, stir & cook until the sugar dissolves completely & the milk reduces even more further. The consistency should be like milk solids, it should grainy in texture.
Once its cooked, remove it in a bowl, and allow it cool down to room temperature.
You can shape it using a mold or can also be shaped with hands, to shape with hands, apply little ghee on your palm and take a portion of the mixture, shape it in roundels while pinching from one side to make it like a cone, further use a fork side to give creases and to look like a modak.
To shape using a mold, apply little ghee on the mold and apply the mixture tightly and close it, remove the exces mixture from the size and open it carefully, you mold shapped modak is ready.
These modaks can stay upt for 2 weeks in the fridge and stayd good for 3-4 days at room temperature.

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Intro 0:00
Mawa 0:44
Mould without a shaper 4:01
Mould with shaper 4:36
Plating 5:02
Outro 5:14