Mawa Modak for Ganpati/Khoya Modak with Dry Fruit Filling

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Stuffed Mawa Modak for Ganpati | How to make Mawa Modak stuffed with dry fruits, with and without modak mould

Mawa Modak- Pin

Stuffed Mawa Modaks for Ganesh Chaturthi made with Mawa/Khoya with coarsely grinded nuts and coconut filling.

Isn’t that sounds so delicious!! One of the most popular and easy to make modaks for Ganpati’s prasad. If you are looking easy to follow and make Modak Recipe for Ganesh Chaturthi, the search ends here.

Mawa modaks with dry fruits filling are perfect to offer for Ganpati Prasad and share with friends and family.

What is Modak

Traditional MODAKS are dumplings made with rice flour(also with wheat flour, semolina and maida ) and stuffed with coconut and jaggery mixture. According to Indian mythology, these are favorite sweet/dessert of Lord Ganesha. Modaks and it’s various varieties are very popular in Maharashtra, coastal states and South Indian states. Traditionally these are steamed or fried but nowadays there are so many variations keep coming with respect to ingredients and techniques to make it.

Modak preparations also depend on the regional differences and are known by different names in different Indian states. Like, Kudumu in Telugu, Modhaka or Kadubu in Kannada, or Mothagam or Kozhukattai in Tamil .

Mawa Modak is one such variation which is easy to prepare. If you are not a pro like me!! in making the traditional steamed rice flour modaks for Ganpati, you can make these easy variations and offer to Bappa!!

I am from North Indian and there modaks were not very popular till few years back. We always offered prasad of Boondi Motichoor Ladoos. Nowadays due to the awareness and so much knowledge sharing on media platforms, these are getting popular there also.

Click Here for– Ganpati Celebrations at my place

How to make Mawa Modaks

Modaks are usually prepared using special Modak mold. These are available online and also at Indian Grocery stores (outside India). Incase you do not have Modak mold, you can also shape very easily with your hands. This post covers how to make Mawa Modaks with and without modak molds.

Ingredients to make Stuffed Mawa Modaks

Pls Note: You can skip the dry nuts filling and make plain Mawa Modaks.

Mawa- Use unsweetened Mawa/Khoya , can be store bought or HOMEMADE.

SweetenerI used Bura (a kind of raw sugar) in the recipe. You can also use powdered Castor sugar or jaggery power.

Ghee To roast mawa and dry fruits. This also keeps the melt in mouth texture of Khoya.

Cardamom Powder- This optional but adds flavour to Modaks.

Saffron Milk- Optional.

For Dry Fruit Filling--(optional)

Desiccated Coconut, Coarsely crushed Almonds, Cashew Nuts, Sugar(to sweeten the filling).

Steps to make Dry Fruit Stuffed Modaks

Make Mawa Covering

  1. Prepare saffron milk. In a bowl take 1/4 cup milk and add 7-8 saffron strands. Let it sit for 15-20 minutes.
  2. In a pan heat ghee in a heavy bottomed pan/kadhai. Add crumbled Khoya and roast Mawa/Khoya with ghee till it starts to gets light brown color.
  3. Once ghee starts oozing out from mawa, add saffron milk and mix well. Keep on stirring continuously, else it will burn.
  4. Also, add cardamom powder.
  5. Once mawa is roasted, check it. Take a very small portion and then make a ball, it should not be sticky.
  6. Transfer it to a plate/dish and let it cool.
  7. When it is warm enough to easily touch add sugar/jaggery powder.
  8. Mix well. There should not be any lumps in it.
  9. If mawa is dry then add about 1-2 tsp ghee and warm milk and mix well.

Make Dry Fruit Filling

  1. Dry roast desiccated coconut.
  2. Next dry roast coarsely crushed nuts.
  3. Take in a separate dish or plate, let it cool.
  4. Add sugar and 1 tbsp roasted mawa(helps in binding nuts).
  5. Mix well and keep aside.

Make Stuffed Mawa Modak

With Mould

  1. Take a portion of mawa mixture and add in the mould from the bottom hole, press at the edges tightly.
  2. Add a tsp of dry fruit filling and stuff it from the hollow center.
  3. Cover the bottom part with mawa mixture and seal the bottom tightly.
  4. Open the mould, carefully take out the modak and place on the plate.

Without Mould

  1. Take a small portion of khoya, flatten it lightly and then place a tsp of dry fruit filling.
  2. Seal the edges, make into modak shape.
  3. Use a toothpick (as shown in the pick) to make indents of Modak.
Mawa Modak without modak mould

Variations in Mawa Modak

  • You can skip saffron milk and make plain modaks.
  • Add rose essence and rose syrup and make rose flavored modaks.
  • Skip the dry fruit filling and make plain mawa modaks.

Storing and Shelf Life of Modaks

Mawa Modaks are made with milk solids/mawa. These stay good for 3-4 days at room temperature. Store in air-tight container. When refrigerated stay finish these within a week.

Try out these delicious Coconut Ladoo Variations that you can shape into modaks..

Coconut Paan Ladoo
Traditional Coconut Ladoos with refreshing Paan taste. Make for festivals like Ganesh Chaturthi, Diwali or Holi.. Recipe for Paan Coconut Ladoo.
Check out this recipe
Chocolate Almond Coconut Ladoos
Chocolate Almond Coconut Ladoos/Truffles recipe for special or festive occasions
Check out this recipe
Chocolate-Almond-Coconut-Ladoos

Mawa Modak | Khoya Modak

Swati
Stuffed Mawa Modak for Ganpati | How to make Mawa Modak stuffed with dry fruits, with and without modak molds
Prep Time 10 mins
Cook Time 20 mins
Khoya Cooling Time 10 mins
Course Desserts
Cuisine Indian

Equipment

  • Heavy Bottomed / Non Stick Pan or Kadhai
  • Ladle
  • Dish/Plate
  • Modak Mold(optional)

Ingredients
  

Outer Mawa Covering

  • 250 g Mawa / Khoya
  • ¼ Cup Milk optional
  • 8-10 Saffron Strands optional
  • ¼-½ Cup Sugar add as required

Dry Fruits Filling

  • 2 tbsp Desiccated Coconut
  • 2 tbsp Coarsely Crushed Almonds and Cashew Nuts
  • 1 tbsp Sugar or add required

Instructions
 

Make Mawa Covering

  • Prepare saffron milk. In a bowl take 1/4 cup milk and add 7-8 saffron strands. Let it sit for 15-20 minutes
  • In a pan heat ghee in a heavy bottomed pan/kadhai. Add crumbled Khoya and roast Mawa/Khoya with ghee till it starts to gets light brown color.
  • Once ghee starts oozing out from mawa, add saffron milk and mix well. Keep on stirring continuously, else it will burn.
  • Once mawa is roasted, check it. Take a very small portion and then make a ball, it should not be sticky.
  •  Transfer it to a plate/dish and let it cool.
  • When it is warm enough to easily touch add sugar/jaggery powder.
  • Mix well. There should not be any lumps in it. If mawa is dry then add about 1-2 tsp ghee and warm milk and mix well.

Make Dry Fruit Filling

  • Dry roast desiccated coconut, till it gives roasted aroma.
  • Next dry roast coarsely crushed nuts.
  • Take in a separate dish or plate, let it cool.
  • Add sugar and 1 tbsp roasted mawa(helps in binding nuts). Mix well and keep aside.

Make Stuffed Mawa Modak

  • Take some portion of mawa mixture and add in the mould from the bottom hole, press at the edges tightly.
  • Add a tsp of dry fruit filling and stuff it from the hollow center.
  • Cover the bottom part with mawa mixture and seal the bottom tightly.
  • Open the mould, carefully take out the modak and place on the plate.
Keyword Khoya Modaks for Ganesh Chaturthi, Mawa Modaks for Ganpati
Khoya Modak- with dry fruit stuffing

Do try these delicious Mawa Modaks for Ganapati or for any special occasion. Please do share your feedback and reach out to me for any additional information or query.

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

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