Mawa Modak – A traditional Indian festive sweet made with khoya (milk solids), saffron, and cardamom. These soft, rich, and creamy modaks are perfect during festival of Ganesh Chaturthi.
What is mawa modak?
Modak is known to be a favorite food of Lord Ganesh (Indian god) especially on his birthday (Ganesh Chaturthi). Millions of Indians across the world shower him not only with holy chanting, street parades but also his favorite food items.
People make so many traditional and fusion verities of modaks at home during the Ganesh Chaturthi festival and Mawa Modak is one of the traditional modak recipes.
It is also known as khoya modak. You only need mawa (reduced milk solids), saffron, milk. ghee and cardamom to make this quick and delicious festive treat. This instant mawa modak recipe doesn’t require lot of time to make, 7-10 minutes of active cooking time is just enough.
More modak varieties:
Ingredients & Substitutions:
Mawa – Also known as khoya or dried milk solids. You can get it from any Indian grocery stores or make your own. Make sure you are high quality and fresh mawa since it is the base of the dish.
Sugar – You can use any of your favorite sweetener such as jaggery, coconut sugar or brown sugar but the color of the kesar modak will be different.
Saffron – It adds a lovely flavor and color to the modaks. Omit if unavailable.
Milk – You will need a little warm milk to soak the saffron.
Ghee – Ghee is clarified butter. It gives a rich flavor.
Cardamom – Do not skip adding cardamom powder, use freshly ground cardamom if possible.
Serving suggestions:
Kesar mawa modak is perfect to make during Indian festivals such as Ganesh Chaturthi, Diwali and Rakhi. They can be served as dessert or sweet snack for any special occasions.
Storage suggestions:
They stay fresh at room temperature for a day. If you want to store them for longer period of time, store them in an airtight container and keep it in the refrigerate for up to 5 days. You can also freeze them for a month or two.
Variations:
Add some desiccated coconut to the khoya mixture for a tropical twist.
Chop your favorite nuts and stuff the modaks with nuts mixture.
You can also add some unsweetened cocoa powder for a chocolate flavor.
Tips & Notes:
¼ cup of sugar for every cup of mawa is just fine. If you want more sweetness, add more sugar.
Use fresh and high quality khoya for a rich and best results.
Do NOT overcook the khoya mixture. Otherwise, the peda modak will be chewy.
Step by step instructions:
Soak a pinch of saffron in little milk for few minutes.
Melt ghee in a heavy bottomed pan and crumbled or grated khoya. Make sure the khoya is at room temperature.
Roast the mawa over a low – medium heat for about 2-3 minutes.
Once the khoya is soft and melted, add sugar and saffron milk.
Keep stirring and cook on a medium flame for about 5 minutes or until it leaves the sides of the pan.
Add cardamom powder to the mawa mixture.
Mix everything well and remove it form heat.
Transfer the modak mixture to a plate or bowl and let it cool completely.
Grease a modak mould with a little bit of ghee to prevent modaks from sticking.
Take a small portion of the prepared mixture and stuff it into the greased modak mold.
Close the mould and remove any excess mixture.
Gently unmold and serve.
Few more festival recipes:
How to make mawa modak video recipe below:
Mawa Modak
Ingredients
- ½ Tablespoon Ghee
- 1 Cup Crumbled Khoya (200 grams)
- ¼ Cup Sugar
- A Pinch of Saffron
- 1 Tablespoon Milk
- ¼ Teaspoon Cardamom Powder
Instructions
- Soak a pinch of saffron in little milk for few minutes.
- Melt ghee in a heavy bottomed pan and crumbled or grated khoya. Make sure the khoya is at room temperature.
- Roast the mawa over a low – medium heat for about 2-3 minutes.
- Once the khoya is soft and melted, add sugar and saffron milk.
- Keep stirring and cook on a medium flame for about 5 minutes or until it leaves the sides of the pan.
- Add cardamom powder to the mawa mixture.
- Mix everything well and remove it form heat.
- Transfer the modak mixture to a plate or bowl and let it cool completely.
- Grease a modak mould with a little bit of ghee to prevent modaks from sticking.
- Take a small portion of the prepared mixture and stuff it into the greased modak mold.
- Close the mould and remove any excess mixture. Gently unmold and serve.
Video
Nutrition
Nutrition values are estimates only.
Leave a Reply