Time and servings
Time and servings
About
Mawa Modak with milk powder khoya offers a quick and attractive way to prepare prasadam. It avoids the long and complex process of making ukadiche modak with rice flour dough. Traditional pleating and shaping can be tricky and often fail for beginners. The stuffing process also adds another layer of effort and time. In this recipe, there is no stuffing needed, which makes it simpler and more approachable. Using a modak shaper ensures neat results every time. It becomes an easy sweet to prepare, even at the last moment. This modak serves as an ideal alternative or addition for the Ganesha festival. It is smooth, rich, and holds shape without much effort. It is easy to distribute among family and friends without mess or sticky hands. Since there is no steaming involved, it also avoids the risk of burns or kitchen accidents. This version allows even first-time cooks to succeed without stress. It saves time and offers a polished look with minimal skill. It keeps the festive spirit high while keeping the cooking process safe and efficient. Fun Fact:Beginners often prefer mawa modak over ukadiche modak because shaping ukadiche with pleats and stuffing usually ends in broken or uneven modaks. With mawa modak, the mixture sets firm and smooth, and a simple modak mould gives perfect shapes every time. This makes it the go-to version for first-time festival cooks who want quick success without the stress of pleating.
Ingredients
- 1 tsp ghee / clarified butter
- ½ cup milk
- 3 tbsp saffron milk
- 1½ cup milk powder
- ½ cup powdered sugar
- ½ tsp cardamom powder
- oil (for greasing mould)
- 2 tbsp cashew / kaju (chopped)
- 2 tbsp almond / badam (chopped)
Instructions
- firstly, in a kadai heat 1 tsp ghee and add ½ cup milk.
- also, add 3 tbsp saffron milk. to prepare saffron milk, soak few threads of saffron in 3 tbsp of warm milk.
- stir well making sure everything well combined.
- now add 1½ cup milk powder
- keeping the flame on low, stir continuously.
- the mixture starts to thicken.
- after 13 minutes, the mixture starts to separate from the pan.
- keep mixing until it forms a lump. finally, instant mawa is ready.
- transfer to a bowl and allow it to cool slightly.
- now add ½ cup powdered sugar, ½ tsp cardamom powder and mix well.
- form a non-sticky dough by combining well.
- grease the modak mould with ghee to prevent from sticking.
- stuff the mawa mixture into the mould.
- also, place a tsp of dry fruit mixture in the centre.
- close tightly and scrape off excess mixture.
- unmould the modak gently without breaking.
- finally, garnish mawa modak with silver vark and is ready to be served.
Step-by-step
1
Firstly, in a kadai, heat 1 tsp ghee and add ½ cup milk.
2
also, add 3 tbsp saffron milk. to prepare saffron milk, soak few threads of saffron in 3 tbsp of warm milk.
3
stir well making sure everything well combined.
4
now add 1½ cup milk powder.
5
keeping the flame on low, stir continuously.
6
the mixture starts to thicken.
7
after 13 minutes, the mixture starts to separate from the pan.
8
keep mixing until it forms a lump. finally, instant mawa is ready.
9
transfer to a bowl and allow it to cool slightly.
10
now add ½ cup powdered sugar, ½ tsp cardamom powder and mix well.
11
form a non-sticky dough by combining well.
12
grease the modak mould with ghee to prevent from sticking.
13
stuff the mawa mixture into the mould.
14
also, place a tsp of dry fruit mixture in the centre.
15
close tightly and scrape off excess mixture.
16
unmould the modak gently without breaking.
17
finally, garnish mawa modak with silver vark and is ready to be served.
Video
Notes
- Firstly, in place of instant mawa, you can also use store-bought mawa.
- additionally, stuffing dry fruits in between gives a crunchy bite to modak.
- also, cook on low flame to prevent fro burning.
- finally, mawa modak recipe tastes great when saffron is added.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/mawa-modak-recipe-khoya-modak/