Mochi Modak (Mochi Icecream Modak)

Boil the milk and reduce it to half of the quantity . Keep on stirring in between to avoid burning of the milk. Once the milk is redduced add saffron , powdered nuts, sugar and cook it for 2-3 minutes. Shift the liquid to a freezer safe container and let it completely cool down before mooving it to the freezer. Freeze till the ice cream is set completely .

Now to make the mochi dough you will need 2 tbsp sugar and 100 gms of glutinous rice powder. In a sauce pan add the rice powder and double amount of warm water and mix till you get a smoothh lump free texture.

If you can’t find glutinous rice take usual rice powder and add some cornstrach /AP flour to it ( If you are using regular rice powder add 1 Tbsp Cornstarch/ AP Flour for per 100 gm rice powder. Please don’t use cornflour instead of cornstarch.) Once mixed shift the same pan to the stove and cook until it starts to form a sticky paste like consistency . Keep on stirring and keep the flame medium. Add sugar you can adjust the amount of sugar according to your taste. Turn off the heat once you get this kind of sticky consistency . Now on a plain surface dust aome cornstarch and scrape out the rice powder dough. Also rub some on your hands . Dust the top of the dough with cornstarch. Cut into small partions make small balls flatten it with your hands and fill it with the prepared icecream . Shape it like modak you can use toothpick or fork for some final touches.

Once done allow the mochi modak to freeze for a minimum of 2 hours . You have to be real quick while making these and please make one at a time and move them to the freezer as quickly as possible.

Mochi Modak is ready.