Ingredients
• Khoya/mawa 375 grams
• Sugar 1/2 cup
• Liquid glucose 1 teaspoon
• Green cardamom powder
Method
Cook the khoya and sugar together in a large non-stick kadai on low heat, stirring continuously, till the sugar dissolves completely and the khoya starts to melt.
Add the liquid glucose and continue to cook, stirring continuously, for twenty minutes, or till the mixture thickens and begins to leave the sides of the kadai.
Add the cardamom powder and mix well. Remove from the heat and set aside to cool to room temperature.
Divide the mixture into sixteen equal portions and shape into modak. Alternatively, shape the mixture in a modak mould and serve.
• Khoya/mawa 375 grams
• Sugar 1/2 cup
• Liquid glucose 1 teaspoon
• Green cardamom powder
Method
Cook the khoya and sugar together in a large non-stick kadai on low heat, stirring continuously, till the sugar dissolves completely and the khoya starts to melt.
Add the liquid glucose and continue to cook, stirring continuously, for twenty minutes, or till the mixture thickens and begins to leave the sides of the kadai.
Add the cardamom powder and mix well. Remove from the heat and set aside to cool to room temperature.
Divide the mixture into sixteen equal portions and shape into modak. Alternatively, shape the mixture in a modak mould and serve.
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