Preparation

Cup of Yum
1. Rinse, peel and chop mangoes.
2. Add the chopped mangoes in a blender jar. Blend to a smooth pulp.
3. Crumble finely or grate khoya and place aside.
4. Grease the modak moulds with little ghee and set aside.

Cooking mango modak mixture

1. Heat a pan. Keep the flame to low and add the grated or crumbled khoya.
2. Keep stirring the khoya on low heat for 1 to 2 minutes, till the khoya melts.
3. Once the khoya melts, add the sugar. You can add less or more sugar or as desired.
4. Continuously keep stirring this mixture for a minute or two, till the sugar dissolves. The mixture will get a molten liquid consistency. 
5. Now, add the prepared mango pulp. Stir and mix very well.
6. Keep stirring the mixture for 6 to 8 minutes on low to medium heat till it thickens and reduces. 
7. Add saffron strands and cardamom powder.
8. Keep stirring the mixture continuously for another 5 to 6 minutes on low heat.
9. Soon the color and texture of the modak mixture will change.
10. Keep stirring on low heat till the modak mixture starts leaving the edges of the pan. Do not over cook.
11. Immediately switch off the heat and transfer the mixture in another bowl or plate.
12. Allow the mixture to cool down a bit and become warm.

Making mango modak

1. Begin to make small balls from the modak mixture while it is still warm.
2. Place a small ball into the greased modak mould.
3. Press with your index finger towards the center so it gets the shape of the mould.
4. Gently unmould and repeat the same with the rest of mixture.
5. Place the Mango Modak over a greased plate or thali or you can also place them on banana leaf or turmeric leaf.
6. Serve warm or chilled Mango Modak to your family.