Mawa Modak
Mawa Modaks are a family favorite. Flavored with saffron and cardamom, these creamy and delicious modaks can be prepared at home without spending hours in the kitchen. They are perfect for gifting or to welcome your guests during the festive season. Ganesh Chaturthi wishes to all who celebrate.
Recipe
Mawa Modak
(Makes 18-20 modaks)
Ingredients
A generous pinch of saffron
1 tbsp milk
400 gms unsweetened mawa/khoya (condensed milk solids)
225 gms sugar
1 tsp ground green cardamom
Filling (optional)
3 tbsp desiccated coconut powder
1 tbsp finely chopped almonds
2 tbsp finely chopped cashews
3 tsp ghee
2 tbsp condensed milk
Method
Warm the milk and add the saffron. Leave to steep for 10 minutes.
Crumble the khoya and add it to a heavy based nonstick pan along with the sugar and ground cardamom.
Cook on medium-low heat, stirring continuously until the khoya and sugar are completely melted.
Lower the heat and continue to stir for 12-15 minutes, scraping down the sides frequently. The mixture will thicken and start to come together (you will feel the resistance as you stir). Break off a little piece, cool and test it with your fingers. If you are able to roll it into a soft ball that holds its shape, the modak mixture is ready. Take care to not overcook the mixture.
Turn off the heat and transfer the mixture to a heatproof bowl. Cover with a mesh lid and allow to cool at room temperature for about an hour.
To make the filling: Heat ghee in a pan and add the desiccated coconut and nuts. Sauté until golden brown and fragrant. Add the condensed milk and stir for a minute then take the pan off the heat. When cool enough to handle, roll the mixture into small balls (about 2 cm in diameter) and set aside.
To shape the modaks: Grease a modak mold and proceed to make modaks with the modak mixture. Place a small ball of stuffing in between each while shaping the modaks.
Store the modaks in an airtight container. These mawa modaks are best eaten the day they are made, but can be kept at room temperature for 3-4 days.
