Mawa Modak Recipe | Khoya modak  

Mawa modak recipe is a classic Indian treat, was particularly popular in Maharashtra during the time of Ganesh Chaturthi. Modaks are thought to be Lord Ganesha’s favourite food and are a symbol of wealth and knowledge. Modak is a valued dessert in Indian cuisine, involving an exacting balance between flavours and cooking methods.

Made with mawa (also called khoya), a type of condensed milk, mawa modak is a creamy and luxurious twist on the classic modak. During Ganesh Chaturthi celebrations, this version is especially popular in Maharashtra. Mawa is sautéed with sugar, cardamom, and occasionally nuts or dry fruits to produce a sweet, aromatic filling for mawa modak.

The mixture is then formed into dumplings called modak, usually with the use of a modak mould to develop their unique form. Mawa modak recipe is a popular dessert for celebrations because of its rich flavour and creamy texture.

Also Read: Dhaniya panjiri recipe | panjiri recipe

How to make Mawa modak recipe ?

The recipe is given below, along with a detailed ingredient list and instructions for each step, but first, let’s review the basic concepts.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Serves: 8

About Ganesh Chaturthi 

Hindus celebrate the birth of the elephant-headed god of wisdom, wealth, and good luck, Lord Ganesha, on Ganesh Chaturthi. Usually, it occurs in September or August.

Over the course of ten days, there are clay statues of Ganesha placed in houses and public areas, rituals and prayers performed, devotional songs played, and a wonderful parade that ends with the idols submerged in water.

The festival, which represents the demise of barriers and the coming of fresh starts, is well-known for its colourful and joyful celebrations.

Also Read: Chocolate modak recipe | Modak recipe

Mawa modak on Ganesh Chaturthi 

It is believed that Modak is a favourite sweet of Lord Ganesha. That is why Mawa Modak is offered during Ganesh Chaturthi during religious ceremonies and gatherings.

About the Ingredients 

For the filling: 

Mawa (Khoya): Milk is simmered until the majority of the moisture evaporates, leaving behind a dense, creamy material that is known as mawa, or khoya. It gives the filling of mawa modak its rich, creamy texture as the basis. 

Sweet: The filling of the mawa is sweetened with sugar, which counteracts the mawa’s thick, slightly savoury flavour. 

Nuts: sliced nuts Nuts such as cashews, almonds, or pistachios give the filling more taste and crunch. They also improve the sweet’s nutritional content. 

Powdered cardamom: Spice cardamom is prized for its comforting, heady scent. It gives the filling a unique flavour and scent. 

Clarified butter, or ghee: The mawa is cooked, and its flavour is enhanced with ghee. It also aids in binding the components of the filler.

For the outer cover: 

Rice flour: The outside layer of the modak is made of rice flour. It is important for the modak’s uniquely soft and almost chewy texture when steam-cooked. 

Water: To make a dough, rice flour is combined with water. It aids in getting the appropriate consistency and binding the flour. 

Ghee (Butter Clarified): To enhance the texture and increase the dough’s flexibility, ghee is added. It also gives the outside cover a hint of subtle richness. 

Salt: By counteracting the sweetness of the filling, a dash of salt brings out the flavour of the outer cover overall.

Serving Suggestions of Mawa modak recipe

The Mawa modak recipe is commonly offered as a part of religious ceremonies or festivals. You can serve the Mawa modak recipe with many things, like fresh fruits such as apples and oranges and dry fruits garnished with nuts. It can also be enjoyed as a dessert after meals, particularly during the festive season and special occasions.

Also, Mawa modak can be offered as prasad to the devotees after a worship ceremony like Ganesh Chaturthi or Navratri. 

Serve them on a pretty plate to make them look extra delicious and mouth-watering. Feel free to add your own personalised Mawa modak recipe.

Ingredients

For the filling:

• 1 cup mawa (khoya), grated
• 1/2 cup sugar
• 1/4 cup chopped nuts (like cashews, almonds, or pistachios)
• 1/4 teaspoon cardamom powder
• 2 tablespoons ghee (clarified butter)

For the outer cover:

• 1 cup of rice flour
• 1 cup of water
• 1 tablespoon ghee
• A pinch of salt

How do I make the Mawa modak recipe?

Instructions: 

1. To make the filling: In a pan, add two teaspoons of ghee and heat it to medium. Add grated mawa and cook, stirring continuously, until it begins to melt and turns a light golden colour. Now add the sugar and thoroughly mix it until it dissolves completely. 

2. Mix in the chopped nuts and cardamom powder. Cook until the mixture thickens and begins to pull away from the pan’s sides, another 2 to 3 minutes. Take it off the stove and let it cool. To use as the filling, form it into little balls or rounds as it cools. 

3. Assemble the outer cover: Place one cup of water, one tablespoon of ghee, and a teaspoon of salt in a pan and bring to a boil. Stirring constantly to prevent sticking, gradually add the rice flour to the boiling water.

4. After turning off the heat to low, stir the mixture for five to seven minutes, or until a smooth dough develops. Once the dough has cooled a little, knead it until it is soft and flexible. 

5. Assemble the Modaks: To shape the modaks, either grease the modak mould or form them by hand. Using your hands, make just a small portion of the dough into the shape of a cup by pressing it into the mould. A small amount of the mawa filling should be placed in the centre. 

6. To create a fully formed modak, seal the dough’s edges around the filling. Press the mould firmly if you’re using one to release the modak. Make sure it’s tightly sealed if shaping by hand.

7. Steam Modaks: Place the modaks in a steamer or on a parchment paper-lined steaming rack. Simmer for ten to twelve minutes, or until they are thoroughly cooked and firm to the touch. 

8. Serve and enjoy: Before serving, allow them to cool. Enjoy your homemade Mawa Modak recipe for this Ganesh Chaturthi as a delicious festival dessert!

Storage Suggestions 

You can store the leftover Mawa modak recipe at room temperature or in the refrigerator to keep it fresh for 4-5 days, but it’s best if you consume Mawa modak within a day for a delicious and flavourful experience.

To keep the Mawa modak recipe fresh, store it in an airtight container. Make sure the container is clean and dry before storing the modaks. Enjoy your delightful and homemade Mawa modak recipe.