_________________I am Mrs. Kalpana Mhaske, a Home-Maker, from the city of 52-Gates, one of the famous heritage- destination of the world- Ajanta - Ellora Caves, Bibi-Ka- Maqbara (The Taj of Deccan) and Deogiri Fort. i.e. AURANGABAD. I admire cooking - tryout and innovate different cuisines. Basically, both of my gorgeous daughters are foodie, they have always encouraged me in the kitchen and forced to carve a Food Blog, that’s why, I am happy to share the makings with you. I am an artist too. Painting – especially, Canvas-Painting is my one more hobby. In total - Ours is an ART-FAMILY, my husband is an Architect. In the end, I keep the same belief with Louise Fresco - “ Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It’s about honesty. it’s about identity ”

Friday, 22 September 2017

FRESH CREAM AND COCONUT MODAK


Coconut Laddoo is the most easiest Indian sweet dish, made with coconut, condensed milk. But here I made some variations and made modak with fresh cream and coconut. This recipe is very easy, quick and delicious too. Try to make these modak in your own kitchen and get the round of applause from your family and friends. Your kids are definitely gonna love these modak and believe me, you can shape them like laddoo or cylindrical shape like bullets and make them at any time in just few minutes. So let’s start making cream and coconut modak recipe.  


INGREDIENTS:
1 Cup Fresh Cream / Malai
1 Cup Powder Sugar
Fine Coconut Powder as required
Few Saffron Strands soaked in 1 tablespoon warm milk
2 tablespoon Cononut Powder for coating

METHOD:
STEP 1 – Heat a non-stick pan over a low heat. Add cream in it and allow it to boil.
STEP 2 – Stir it at short intervals. After that add sugar in it.
STEP 3 – Mix the sugar totally in the cream. Here add the soaked saffron to the mixture. Cook till the sugar get melted compeletly.
STEP 4 – Then add desiccated coconut in it. Keep stirring and add the coconut till the mixture gets thickened. Add that much quantity of coconut that you can manage to roll. When it get thickened switch off the flame. Remove it in another plate and cool it.
STEP 5 – When it is warm, take small portion of the mixture and roll it and fill in the modak mould and shape them. [shape depends on your choice] Be fast here, you must roll them when it is warm only. [see notes]

STEP 7 – Then coat the ready modak in the desiccated coconut/ coconut powder .
STEP 8 – Garnish them with chopped almonds and pistachios. Your creamy coconut modaks are ready to serve.[optinal]
Serve them to your loved ones immediately or keep them in refrigerator for 1-2 hours and then serve. Both the way they taste awesome.
Hope you love the recipe.

NOTE: Don’t overcook the mixture. Manage to roll them when it is hot. Here I have used the cream which was removed from the milk. As it is easily available at home anytime.  
For any other occasion, you can roll them in your hands and make cylindrical, bullet shape rolls.


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