How to make Tricoloured Mawa Modak -
Mawa sweet made of tri colour.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mawa, Powder sugar
Cuisine : Maharashtrian
Course : Mithais
For more recipes related to Tricoloured Mawa Modak checkout Gulab Jamun, Pedas, Chocolate Burfi, Gulab Jamun . You can also find more Mithais recipes like Jaipur Ki Gajak Petha Narli Paak Atte ka Sheera
Tricoloured Mawa Modak Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Tricoloured Mawa Modak Recipe
Mawa 500 grams
Powder sugar 225 grams
Milk 2 1/2 teaspoons
Rose essence a few drops
Green cardamom powder 1/2 teaspoon
Edible yellow colour drop
Edible green colour drop
Edible red colour drop
Method
Step 1
Combine sugar with khoya, mix and then cook over medium heat until the mixture is smooth. Add milk in a slow trickle, stirring continuously and cook till milk is absorbed. Repeat till all the milk is used. Remove from heat, add rose essence, cardamom powder and mix. Divide into three portions. Colour one red, one green and one yellow.
Step 2
Mix well and set aside to cool slightly. Divide each coloured portion into equal number of small oval shaped balls. Take one of each colour and press into the modak mould side by side so that one colour blends into the other. Close the open edge of the mould and press slightly. Open the mould and take out the modaks.
Nutrition Info
Calories : 2935 Kcal
Carbohydrates : 338.8 gm
Protein : 101.3 gm
Fat : 130.2 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
