A perfect amalgamation of Western dessert with traditional Indian flavours.
Mango cheesecake modak
Mango pulp — 250 gm
Hung curd — 250 gm
Gelatine — 2 Tbs
Rich cream — 1 cup
Chocolate for garnish
Coconut grated — 20 gm
Mawa — 50 gm
Suji – 20 gm
Sugar — 100 gm
Javitri, jaiphal — 2 gm
Elaichi — 5 gm
Cashew — 40 gm
Raisin — 20 gm
Maida — 250 gm
Oil — 50 ml
Ghee — 250 gm
Method
First mix the hung curd with mango pulp and rich cream. Then add melted gelatine to it for biding .Add 3-4 drops of mango essence. Pour this batter in heart shape mould and keep in refrigerator to freeze.
To make modak: Roast the semolina with little ghee. Then add the grated coconut and powdered sugar to it. Then add the khowa and saute it till they all become one. Next add cardamom, raisin, cashew nuts, saffron, nutmeg and maze powder. Make the dough with refined flour and oil and cold water. Make soft dough. Make the balls and roll it in round shape and stuff with modak stuffing. Give the shape of modak. Deep fry in ghee on slow fire till it gets light golden in colour. Arrange the modak on cheese cake .
Garnish it with chocolate.
