Modak

Name: Modak
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup milk powder,; 3 tbsp milkmaid (can take more or less as per taste); 2-3 tbsp warm milk with few saffron/kesar strands,; pinch eliachi powder; 1 tbspn ghee; 1 modak mould; 1 Pinch turmeric or haldi for yellow modak; 1 Pinch orange colour for orange modak

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Ingredients

20 minutes

4 servings

1 cupmilk powder,
3 tbsp milkmaid (can take more or less as per taste)
2-3 tbsp warm milk with few saffron/kesar strands,
pincheliachi powder
1 tbspnghee
1modak mould
1 Pinchturmeric or haldi for yellow modak
1 Pinchorange colour for orange modak

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Steps

20 minutes

1

On med-low flame in a pan add ghee, milkpowder, milkmaid, kesar milk, elaichi and pinch of haldi or orange colour. Dont add haldi or orange colour if you want to make white modak.
2

Mix all the ingredients well.
3

Cook for 2-3 minutes. It should turn into soft dough consistency and then turn off the flame.
4

Let it cool so that it's not as soft as before and can hold shape. Apply ghee on hands and inside the mould. Take a small part of dough and insert in the mould. Press well to get desired shape.
5

You can add or reduce quantity of milk powder. As per milkpowder the quantity of milkmaid will increase or decrease. Milk is little and eliachi is just a pinch so that stays the same.
6

You could also merge 2 colors together.