Name: Tricolor Kiwi Plum Modak: A Festive Fusion Dessert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup Kiwi (pulped); 1 cup Plum (pulped); 1 cup Mawa (mawa); 3 Tbsp Milk Powder; 3 Tbsp Coconut (grated); 0.5 cup Sugar

Tricolor Kiwi Plum Modak: A Festive Fusion Dessert

45 minutes

1153 reads

4.34 from 6 votes

Desserts

About Tricolor Kiwi Plum Modak: A Festive Fusion Dessert

Craving a vibrant, melt-in-your-mouth dessert? These Tricolor Kiwi Plum Modaks offer a delightful twist on the traditional treat, blending creamy khoya and milk powder with the tangy sweetness of plum and a tropical burst of kiwi.

Imagine a stunning tricolor modak, as pleasing to the eye as it is to the palate. This easy-to-follow recipe delivers a harmonious balance of flavors and textures, perfect for festive occasions or a unique dessert experience.

Impress your guests with this modern masterpiece – a simple yet elegant way to elevate the classic modak into a culinary work of art.

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Recipe Time & More

Prep15

Cook30

Total45

Calories98 kcal

Serves

Served AsBeverages

Recipe TasteSweet

Ingredients

Fruit Pulps

▢ 1 cup Kiwi pulped
▢ 1 cup Plum pulped

Modak Mixture

▢ 1 cup Mawa mawa
▢ 3 Tbsp Milk Powder
▢ 3 Tbsp Coconut grated
▢ 0.5 cup Sugar

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Instructions

In a pan, combine the kiwi pulp and ½ cup sugar. Cook over medium heat, stirring frequently, until the mixture thickens to a jam-like consistency. This creates the vibrant green layer for our modak.
In a separate pan, cook the plum pulp over medium heat until it thickens into a jam-like consistency, similar to the kiwi mixture. This forms the beautiful red layer of the modak.
Combine the khoya, milk powder, grated coconut, and remaining sugar in a blender or food processor. Blend until the mixture is completely smooth. This forms the base for the modak filling.
Transfer the blended mixture to a pan and cook over medium heat, stirring continuously. The mixture will initially become smooth and then gradually thicken. Once thickened, remove from the heat and divide it into three equal portions. This creates the white layer and the base for the other two colored layers.
Gently fold the plum jam into one portion of the khoya mixture and cook until it starts to leave the sides of the pan. Repeat this process with the kiwi jam and another portion of the khoya mixture. Leave the third portion white. This creates the three distinct colors for our Tricolor Modak.
Grease a modak mold. Layer the kiwi mixture in the bottom third, the white mixture in the middle third, and the plum mixture in the top third. Press gently to shape the modak. Carefully remove the modak from the mold. You can customize the color arrangement as desired. These beautiful Tricolor Modaks are a favorite of Lord Ganesha and are sure to impress your guests.

Recipe Notes

Good To Know

This recipe offers a sweet and tangy twist on traditional modak.
You can customize the colors of the modak dough. White, green, and red are all options.
A slight amount of green food coloring can enhance the green color of the dough.

Expert Tips

For a smoother filling, pass the khoya mixture through a fine-mesh sieve before incorporating the fruit pulps. This removes any lumps and creates a more refined texture.

If using natural food coloring for the dough, consider using spinach puree for green and beetroot puree for red to maintain a natural flavor profile.

To prevent sticking, lightly grease your hands with ghee or oil before shaping the modaks.

Storage Instructions

Store leftover modaks in an airtight container in the refrigerator.
Let them sit at room temperature for 10-15 minutes before serving to restore their soft texture.