By IANSlife

September 20, 2023 (IANSlife) 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

Ingredients:

• 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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