Mango Mawa
Thickened Mango Pulp in Marathi I ngredients: 4 cups Haapus Mango Pulp (Use freshly squeezed Mango Pulp) 1 cup Sugar M ethod: 1) Str...
https://chakali.blogspot.com/2012/09/mango-mawa.html
Thickened Mango Pulp in Marathi
Ingredients:
4 cups Haapus Mango Pulp (Use freshly squeezed Mango Pulp)
1 cup Sugar
Method:
1) Strain the mango pulp through a fine metal mesh. It will make the mango pulp smooth and remove any threads or lumps.
2) In a nonstick pan, add the mango pulp and cook over medium heat. Stir continuously to avoid burning.
3) When pulp becomes thick and form into a dough, add sugar and cook for a couple of minutes over low heat. Turn off the heat. Stir the mango pulp for few minutes.
Once mango pulp cools down a bit, transfer it into a thick plastic container. When its completely cooled down, put on the lid and keep it in the freezer section. Well thickened mango pulp can be stored in the freezer for almost 8 to 10 months.
Tips:
1) Do not use canned mango pulp. Use fresh Haapus (Alfonso) mango pulp.
2) No need to add additional sugar when you use thickened mango pulp in your recipes. (OR add a little sugar incase you need)
3) Add sugar in the last two minutes. Adding it beforehand will make the pulp blackish.
Ingredients:
4 cups Haapus Mango Pulp (Use freshly squeezed Mango Pulp)
1 cup Sugar
Method:
1) Strain the mango pulp through a fine metal mesh. It will make the mango pulp smooth and remove any threads or lumps.
2) In a nonstick pan, add the mango pulp and cook over medium heat. Stir continuously to avoid burning.
3) When pulp becomes thick and form into a dough, add sugar and cook for a couple of minutes over low heat. Turn off the heat. Stir the mango pulp for few minutes.
Once mango pulp cools down a bit, transfer it into a thick plastic container. When its completely cooled down, put on the lid and keep it in the freezer section. Well thickened mango pulp can be stored in the freezer for almost 8 to 10 months.
Tips:
1) Do not use canned mango pulp. Use fresh Haapus (Alfonso) mango pulp.
2) No need to add additional sugar when you use thickened mango pulp in your recipes. (OR add a little sugar incase you need)
3) Add sugar in the last two minutes. Adding it beforehand will make the pulp blackish.
Hey! Vaidehi Tu khup chaan recipes lihites. Keep up the good work! :)
ReplyDeletehi
ReplyDeletei am in uk right now only mango pulp available for me is canned one!!!!! and no good trusted khava too? (easy receipe for khava too please!)
Please tell how i can use it for making modaks.
can i use paneer instead of khava?????? one friend suggested jar ka paneer non stick pan madhe changal fry karat rahil tar khavya sarakh vaparata yet.
I really love thease modaks and want to make them
please help me!!!!!
kanchan kulkarni
Hi Kanchan
ReplyDeleteI have never tried modak by using paneer.
However you may try modaks using milk powder - click here for the recipe
Try them with Mango pulp. Taste wont change for sure :)