Mawa Modak | Khoya Modak - Dassana's Veg Recipes

mawa modak served on a fresh turmeric leaf kept on a white plate.

5 from 4 votes

Mawa Modak | Khoya Modak

Mawa Modak is a quick variation of traditional Modak that comes together in less than 30 minutes. These rich, delicious sweets are made with just mawa (khoya or evaporated milk solids), sugar and cardamom powder.

Prep Time10

Cook Time15

Total Time25

Course: Sweets

Cuisine: Indian

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 155kcal

Author: Dassana Amit

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

US Customary - Metric

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.

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