Mawa Modak | Khoya Modak
Stuffed Mawa Modak for Ganpati | How to make Mawa Modak stuffed with dry fruits, with and without modak molds
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.
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Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!