Instant mawa modak
Hello Dosto aaj main aapko.Ganesh Chaturthi Aane Wali hai Isliye aaj main aapko laddu ke banane ki vidhi ke bareme batane ja raha hu Mujhe ummid hai aapko yah recipe Pasand aayegi
Ingredients:
• Milk powder 2 cup
• Milk 1 cup
• Ghee 1 tbsp
• Kesar (saffron) 8-10 strands
• Elaichi powder (cardamom powder) 1/4th tsp
• Sugar ½ cup
Methods:
• Take a pan and add milk, make sure the pan is not on the gas, further add milk powder gradually whisk well to ensure there are no lumps.
• Now, switch on the flame and keep the pan on the gas and cook on low flame for 5 minutes while stirring continuously, make sure you take a heavy base pan or a wok so the milk doesn’t stick to the pan.
• Further, add ghee, kesar, elaichi powder and mix well while stirring continuously on low flame until the consistency is semi thick.
Tip: It is very necessary to stir throughout the cooking process because if you leave this even for a second it will burn.
• Once you reach the semi thick consistency add , you choose to add castor sugar as well and if your choosing to add powdered sugar, make sure you add once the khoya is done.
• Cook until the consistency becomes thick like a dough and ghee is released.
• Transfer the khoya to a bowl and allow it to cool down, make sure the khoya is warm and not completely cool.
• Take a spoonful size of khoya mixture and shape it first, by rolling it between your palms by applying pressure and further roll it into a perfect ball shape. Apply ghee on your palms if the khoya is sticking to your hands.
• Further start pinching the upper part and shape it like cone with the help of your thumb & and other fingers or howsoever your comfortable doing.
• Further shape it by using the side of the fork and put incision very lightly, shape all the modaks in the same way and its ready.
• You can store them in the room temperature for a day and it’ll last in the fridge for about a week.
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