Mawa Modak Recipe: A traditional and authentic milk-based dessert recipe made with sugar and milk solids These milk solid-based sweet recipes are typically made during the Ganesh Chaturthi festival season and served as offerings to Lord Ganesha. Modak recipes are typically made with sweet stuffing, but khoya modak are made without any stuffing.
On Ganesh Jayenthi, modak recipes are the most popular and well-liked offerings to Lord Ganesha. The traditional ukadiche modak is made and offered to Lord Ganesha, but there are other variations. The mawa modak recipe made with sweetened milk solids is one such simple and easy modak recipe that does not require any stuffing.
Traditional modaks are filled with a coconut and jaggery mixture called pooran or hoorna. However, this is a plain modak in which the sweetness is contained within the milk solids and we only shape it like modak. Some may argue that it isn’t even close to traditional modak. But, in my opinion, it’s just another sweet to make our adorable Ganesha happy. It is also simple to serve and exchange with friends and family.
Step-by-step instructions for making mawa modak – Mawa/khoya (evaporated milk solids), sugar, and cardamom powder are the only ingredients used to make these delicious modaks.
In India, the Ganesha festival is celebrated with great pomp and grandeur. The joyful spirit and energy of people celebrating Ganesha festival can be seen. Seeing people singing the Ganpati aarti during the day is a wonderful experience.
This is a quick modak recipe that is useful if you don’t have much time. These mawa modaks can also be offered to Lord Ganesha as naivedya. These mawa modaks are rich and delicious, and your family will enjoy them.
In addition, I’d like to share some of my tips, suggestions, and variations for the perfect mawa modak recipe. To begin, I used milk powder to make the instant mawa or khoya in this recipe. However, if you have access to store-bought mawa, I would recommend using it to simplify things. Second, I’ve decided to shape these plain khoya modak with a modak shaper. However, if you have access to a smaller shaper or want to shape it manually, it is completely open. Finally, if you want to stuff the pooran or dry fruit mixture in between the mawa, you can do so.
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Mawa Modak Recipe Card:
Mawa Modak Recipe
- 1 tsp ghee / clarified butter
- 1/2 cup milk
- 3 tbsp saffron milk
- 1½ cup milk powder
- 1/2 cup powdered sugar
- 1/2 cup powdered sugar
- 1/2 tsp cardamom powder
- oil (for greasing mould)
- 2 tbsp cashew / kaju (chopped)
- 2 tbsp almond / badam (chopped)
- First, heat 1 tsp ghee in a kadai and add 1/2 cup milk.
- Add 3 tbsp saffron milk as well. Soak a few threads of saffron in 3 tbsp warm milk to make saffron milk.
- Stir thoroughly to ensure that everything is well combined.
- now stir in 1½ cup milk powder
- Stir continuously while keeping the flame on low.
- The liquid begins to thicken.
- The mixture begins to separate from the pan after 15 minutes.
- Continue to mix until a lump forms. Finally, instant mawa is complete.
- Place in a bowl and set aside to cool slightly.
- Now stir in 1/2 cup powdered sugar and 1/2 teaspoon cardamom powder.
- By combining thoroughly, you should be able to make a non-sticky dough.
- To prevent sticking, grease the modak mould with ghee.
- Fill the mould with the mawa mixture.
- Place a tsp of the dry fruit mixture in the centre as well.
- Close the container tightly and scrape off any excess mixture.
- Gently unmould the modak without breaking it.
- Finally, the mawa modak is ready to serve.
- You can garnish mawa modak with silver vark if you want.
- To begin, you can substitute store-bought mawa for instant mawa.
- Furthermore, stuffing dry fruits in between gives modak a crunchy bite.
- Also, cook on a low heat to avoid burning.
- Finally, saffron enhances the flavour of mawa modak.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.