Mawa Modak | Khoya Modak
Mawa Modak is a quick variation of the traditional modak and comes together in under 30 minutes. Made with just mawa (khoya), sugar and cardamom powder, these rich, melt-in-the-mouth sweets are perfect for Ganesh Chaturthi or whenever you are craving an easy homemade Indian sweet.
About Mawa Modak
Mawa Modak is a quick variation of the traditional modak made with Khoya (mawa or evaporated milk solids), sugar and cardamom powder.
Unlike the classic steamed Modak, which has a rice flour covering and a coconut-jaggery filling, Mawa Modak has a rich, fudgy texture and comes together in about 30 minutes.
To make these, grated mawa is gently cooked with sugar until the mixture thickens and begins to leave the sides of the pan. Cardamom powder is then added, and the mixture is cooled until warm before being gently kneaded into a smooth dough.
The dough is then divided into small balls and shaped in a lightly greased modak mould. If you do not have a mould, you can simply shape the mixture into small balls or thick discs to make delicious mawa peda using the same recipe.
These modak keep well in the refrigerator for 3 to 4 days, making them a great make-ahead sweet for festivals or special occasions.
More Modak Varieties To Try
If you enjoy making modak, do try these popular variations:
In South India, a similar festive dumpling called Kozhukattai is prepared for Vinayaka Chaturthi in Tamil Nadu and Kerala.
You can also browse my collection of Ganesh Chaturthi Recipes for more festive sweets and savory dishes.
How to make Mawa Modak (Stepwise)
Prepare & Make Mawa Mixture
1. Gather all the ingredients. Finely grate or crumble 250 grams mawa (khoya). Keep ½ cup sugar and ¼ teaspoon cardamom powder ready.
Note: You can use either homemade or store-bought mawa for this recipe. If using store-bought mawa, buy it from a trusted brand or a reliable sweet shop (halwai) to ensure it is fresh and free from adulteration.
2. Lightly grease the modak moulds with ghee or a neutral oil and set aside.
3. Heat a pan over low heat. Add the grated mawa.
4. Stir continuously for about 1 minute on a low heat. The mawa will begin to melt.
5. When the mawa begins to melt, add ½ cup sugar.
6. Stir for a minute.
7. As the sugar melts, the mixture will become loose and glossy.
8. Once the mixture starts bubbling, add the cardamom powder.
9. Continue stirring constantly over low heat as the mixture thickens.
10. Cook until the mixture begins to leave the sides of the pan.
11. Switch off the heat immediately and transfer the mixture to another bowl, plate or thali.
Tip: Do not overcook, or the modak will turn out chewy and dense.
12. Let the mixture cool until warm. While it is still warm, gently knead it into a soft dough.
I transferred the mixture to a metal thali as it is easier to knead than a glass dish.
Make Mawa Modak
13. Divide the warm dough into small balls.
14. Place one ball in the greased modak mould.
15. Gently press it with your fingers so it fills the mould evenly.
16. Carefully unmould and repeat with the remaining dough. This recipe makes about 9 Mawa Modak.
18. Place the shaped modak on a lightly greased plate. You can also use a banana leaf or turmeric leaf.
19. Offer the Mawa Modak to Bhagwan Ganesha as naivedya, or serve immediately.
Serving & Storage
Serve Mawa Modak at room temperature or slightly chilled. They are traditionally offered as naivedya to Lord Ganesha during Ganesh Chaturthi and can also be enjoyed as a festive dessert or sweet snack after meals.
Store the modak in an airtight container in the refrigerator for up to 3 to 4 days. Before serving, let them sit at room temperature for 10 to 15 minutes until they soften slightly.
Since mawa is a dairy product, avoid leaving the modak at room temperature for long periods, especially in warm weather.
Helpful Tips
- Use fresh mawa: Use fresh, good-quality mawa that tastes sweet. Avoid mawa with a sour or bitter taste, as it has likely gone rancid.
- Don’t overcook: Cook the mawa mixture only until it starts leaving the sides of the pan. Overcooking will make the modak dense, chewy and dry.
- Adjust the sweetness: Increase or reduce the sugar to suit your taste. You can also use jaggery powder instead of sugar.
- Add nuts or dried fruits: Mix in finely chopped almonds, pistachios, cashews or your favorite dried fruits for extra texture and flavor.
- For saffron flavor: Soak a few saffron strands in 1 to 2 tablespoons of warm milk for 5 minutes. Add this saffron milk to the mawa when you add the sugar.
- Grease the mould: Lightly grease the modak mould with ghee or a neutral oil so the modak release easily.
- Scale it up: This recipe can be easily doubled or tripled. Just remember that larger batches need more stirring while cooking the mawa mixture.
- For naivedya: If making these as an offering to Lord Ganesha, prepare them with clean utensils and maintain proper hygiene and care.
Step by Step Photo Guide Above
Ingredients
- 250 grams/ 1½ cups Mawa – grated, (khoya or evaporated milk solids)
- ½ cup sugar or add as per taste
- ¼ teaspoon cardamom powder
- 1 to 2 teaspoons ghee or neutral oil for greasing the modak moulds
Instructions
Cook Mawa
- Lightly grease the modak moulds with ghee or a neutral oil and set aside.
- Finely grate or crumble the mawa (khoya).
- Heat a pan over low heat and add the grated mawa. Stir continuously for about 1 minute until it begins to melt.
- Add the sugar and stir for another minute. The mixture will become loose and glossy.
- Once the mixture starts bubbling, add the cardamom powder.
- Continue stirring constantly over low heat until the mixture thickens and begins to leave the sides of the pan.
- Do not overcook, or the modak will become chewy and dense.
- Immediately transfer the mixture to a plate or tray and let it cool until it is warm.
Assemble & Make Mawa Modak
- While the mixture is still warm, gently knead it into a soft, smooth dough.
- Divide the dough into small balls.
- Place one ball in the greased modak mould and press it gently to fill the mould evenly.
- Carefully unmould and repeat with the remaining dough.
- Place the shaped modak on a lightly greased plate. You can also place them on a banana leaf or turmeric leaf.
- Offer the Mawa Modak to Bhagwan Ganesha as naivedya, or refrigerate and serve later.
Dassana’s Notes
- Use fresh, good-quality mawa that tastes sweet. Avoid mawa with a sour or bitter taste, as it has likely gone rancid.
- You can use homemade or store-bought mawa. If using store-bought mawa, buy it from a trusted brand or a reliable halwai to ensure it is fresh and free from adulteration.
- You can replace the sugar with jaggery powder. Add it after the mawa has melted and cook on low heat.
- For extra flavor and texture, mix in finely chopped nuts or dried fruits.
- For saffron-flavored Mawa Modak, soak a few saffron strands (kesar) in 1 to 2 tablespoons of warm milk for 5 minutes. Add this saffron milk to the mawa when you add the sugar.
- This recipe can be easily doubled or tripled. Just keep in mind that larger batches require more stirring while cooking the mawa mixture.
Nutrition
Mawa Modak recipe from the archives was first published on September 2016.
Can I add some more flavourings in this recipe?
Yes, you can definitely add more flavorings. Along with cardamom powder, saffron strands, nutmeg, or even a few drops of rose water or kewra water also work well in mawa modak. Just keep the quantity small so the flavors don’t overpower the modak.
hi tried this recipe and made pedhas instead of modak. everyone just loved it. thanks a lot dear. u r just amazing.
welcome priyanka, thanks for positive views. glad you liked the mawa modaks.
Hi, this is rucha here. I tried this similar recipe of yours with Cashew nuts. However, I observed that it becomes very difficult to unmould the modaks as the mawa becomes very moist even with the heat of our hands. Even i tried to keep it for a long time to get the mixture cooled down,but the moistness was not going. Hence I had to refrigerate the mixture overnight and the next morning I used the mold when the mixture was considerably cold. Do you have any tip to avoid the moistness of the mawa?
rucha, if you cook the mawa well, then there is no stickiness or moistness felt. mawa pedas are also made in the same way. i never had any problem with mawa if it has been cooked well. you can use heat safe gloves, so that the mawa does not become moist due to the heat from your hands. another option is what you did. that is to refrigerate the mawa. but if you cook it well, then there is no need to refrigerate or use gloves.
oh okay great. thanks for the reply 🙂
I will surely take care of what you suggested.
Regards,
Rucha
welcome rucha 🙂