On the indulgent occasion of Ganesh Chaturthi – Altamsh Patel, Executive Chef, Hilton Mumbai International Airport has curated 5 easy-to-prepare handcrafted variants of artisanal modaks along with the classic dry fruit mava modak.
DATES AND ORANGE MODAK
Milk chocolate
Dates
Orange marmalade
Method:
Combine dark chocolate and orange marmalade and mix well, allow chocolate to melt until the mixture is smooth in consistency.
Melt milk chocolate using double boiler method. And keep aside.
Stir melting milk chocolate. Remove from heat and keep mixing till smooth.
Pour in melted milk chocolate into modakmoulds.
Tap lightly and scrap off the excess chocolate using scraper.
Refrigerate for 1min.
Pour the chocolate back into bowl from moulds. Scrap off the excess and refrigerate for 1 minutes.
Fill a piping bag with the prepared dates and orange marmalade- chocolate ganache and pipe into the moulds, leaving a little space. Refrigerate for 1 minute.
Pour the melted milk chocolate in the left space in the moulds, tap lightly, scrap off the excess and refrigerate till fully set.
Demould, brush edible gold dust on top of modak.
PISTACHIO AND CRANBERRY MODAK
Ingredients:
White chocolate
Pistachio
Dried cranberry
Method:
Add dark chocolate to the dried chopped cranberry and mix well, allow chocolate to melt until the mixture is smooth in consistency.
Melt milk chocolate using double boiler method. And keep aside.
Stir melting milk chocolate. Remove from heat and keep mixing till smooth.
Pour in melted milk chocolate into modakmoulds.
Tap lightly and scrap off the excess chocolate using scraper.
Refrigerate for 1min.
Pour the chocolate back into bowl from moulds. Scrap off the excess and refrigerate for 1 minutes.
Fill a piping bag with the prepared Pistachio and Cranberry- chocolate ganache and pipe into the moulds, leaving a little space. Refrigerate for 1 minute.
Pour the melted milk chocolate in the left space in the moulds, tap lightly, scrap off the excess and refrigerate till fully set.
Demould, brush edible gold dust on top of modak.
VANILLA AND MATCHA MODAK
Ingredients:
Milk chocolate
White chocolate
Matcha Green Tea Extract
Vanilla Bean Pod
Method:
Add Milk chocolate to the Matcha Green Tea extract and vanilla beans pulp mixture and mix well, allow chocolate to melt until the mixture is smooth in consistency.
Melt milk chocolate using double boiler method. And keep aside.
Stir melting milk chocolate. Remove from heat and keep mixing till smooth.
Pour in melted milk chocolate into modakmoulds.
Tap lightly and scrap off the excess chocolate using scraper.
Refrigerate for 1min.
Pour the chocolate back into bowl from moulds. Scrap off the excess and refrigerate for 1 minutes.
Fill a piping bag with the prepared matchagreen tea and vanilla pod pulp – chocolate ganache and pipe into the moulds, leaving a little space. Refrigerate for 1 minute.
Pour the melted milk chocolate in the left space in the moulds, tap lightly, scrap off the excess and refrigerate till fully set.
Demould, brush edible gold dust on top of modak.
WHITE CHOCOLATE AND KASHMIRI SAFFRON MODAK
Ingredients:
White chocolate
Milk chocolate
Kashmiri Saffron
Edible gold dust
Method:
Add White Chocolate to the Kashmiri Saffron and mix well, allow chocolate to melt until the mixture is smooth in consistency.
Melt milk chocolate using double boiler method. And keep aside.
Stir melting milk chocolate. Remove from heat and keep mixing till smooth.
Pour in melted milk chocolate into modakmoulds.
Tap lightly and scrap off the excess chocolate using scraper.
Refrigerate for 1min.
Pour the chocolate back into bowl from moulds. Scrap off the excess and refrigerate for 1 minutes.
Fill a piping bag with the prepared saffron- chocolate ganache and pipe into the moulds, leaving a little space. Refrigerate for 1 minute.
Pour the melted milk chocolate in the left space in the moulds, tap lightly, scrap off the excess and refrigerate till fully set.
Demould, brush edible gold dust on top of modak.
DRY FRUIT MAWA MODAK
Ingredients:
Mawa
Almond
Sugar
Pistachio
Green cardamom
Saffron
Method:
Heat a non-stick pan, add mawa and sugar and stir on low heat till both mawa and sugar melt.
Add soaked saffron and mix well. Add chopped Nuts, mix and cook till the mixture thickens.
Take the pan off the heat and transfer the mixture into a large bowl and set aside to cool down to room temperature.
Grease the modak mould with some oil. Stuff it with a portion of the mixture and press gently.
Demould, arrange the modaks on a serving platter, garnish with pistachios and serve.
MANGO CHILLI MODAK
Ingredients:
Milk chocolate
Mango Pulp
Red chili flakes
Edible gold dust
Method:
Heat mango pulp in a non- stick pan. Simmer it for some time on low heat.
Add dark chocolate to the hot mango pulp and chili mixture and mix well, allow chocolate to melt until the mixture is smooth in consistency.
Melt milk chocolate using double boiler method. And keep aside.
Stir melting milk chocolate. Remove from heat and keep mixing till smooth.
Pour in melted milk chocolate into modakmoulds.
Tap lightly and scrap off the excess chocolate using scraper.
Refrigerate for 1min.
Pour the chocolate back into bowl from moulds. Scrap off the excess and refrigerate for 1 minutes.
Fill a piping bag with the prepared mango, chilli- chocolate ganache and pipe into the moulds, leaving a little space. Refrigerate for 1 minute.
Pour the melted milk chocolate in the left space in the moulds, tap lightly, scrap off the excess and refrigerate till fully set.
Demould, brush edible gold dust on top of modak.
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