Modak with Gulab Jamun
This sweet surprise modak with gulab jamun is sweet and delicious with khoa or mawa as the main ingredient and a sweet & juicy little gulab jamun on the inside. This khoa modak is perfect for this festive season and is so easy to make and the surprise stays in until you cut the modak. This modak is definitely Ganapathi bappa’s favorite.
This sweet surprise modak with Gulab Jamun is sweet and delicious with khoa or mawa as the main ingredient and a sweet & juicy little gulab jamun on the inside. This khoa modak is perfect for this festive season and is so easy to make and the surprise stays in until you cut the modak. This modak is definitely Ganapathi bappa’s favorite.
Traditionally modak is prepared with rice flour filled with coconut & jaggery mixture and steam them. Some fry them to make a fried modak. Nowadays there are a lot of variations in making modak such as mawa modak, chocolate modak, ravva modak and a lot more.
Traditionally modak is prepared with rice flour filled with coconut & jaggery mixture and steam them. Some fry them to make a fried modak. Nowadays there are a lot of variations in making modak such as mawa modak, chocolate modak, ravva modak and a lot more.
It’s usually shaped into small discs with a thumb impression in the middle and served as prasadham in south Indian temples. The taste of the paalakova is definitely better than the instant version. If you have time, you can definitely give it a try. It’s definitely a unique way of making modak and sure to be everyone’s favorite by combining jamuns and khoa together.
Follow my step-by-step recipe on how to make this Sweet Surprise Modak…
Sweet surprise Modak
Equipment
- Modak Mold
Ingredients
- 2 tbps Ghee
- 1.5 Cups Milk powder
- 1/4 cup sugar powdered
- 1/2 cup Milk boiled & cooled
- 6 pcs Gulab jamun Small sized
- Saffron
- Modak mold Optional
Instructions
- Heat a non stick pan and add two tablespoons of ghee.
- Add half a cup of milk, milk powder, sugar powder and mix continuously on low flame.
- Keep mixing until the kova thickens and start leaving the edges.
- Add a pinch of saffron or cardamom powder and turn off the flame.
- Let the mixture cool down until the mixture is warm to touch.
- Now grease the modak mold with ghee and take a ball of kova and stuff it around the edges of the modak mold leaving some space in the middle.
- Now gently place a gulab jamun inside and seal it with some kova on the top.
- Press gently and remove the excess Kova.
- Open the mold gently and remove the modak from the mold and place them on a plate. Repeat the process until you finish all the modaks.
- For the finishing touch, you can some edible silver leaf on the top and sides of the modak.
- There you go.... Sweet surprise modak with Gulab Jamun Stuffing is ready for your Ganesha.
