X

Stuffed Mawa Modak (Khoya Modak) – milk powder mawa modak

This is a delicious recipe for Stuffed Mawa Modak (Khoya Modak) – milk powder mawa modak which is made with minimal ingredients- mawa or khoya (solidified milk), saffron sugar, and cardamom powder.

Those who like vegan & vegetarian recipes can join my Facebook group World Best Vegetarian & Vegan Recipes. 

Those of you who have been reading our blog for some time already know that we make videos for each recipe on our YouTube channel.

Some other Instant pot recipes you will like on my blog – White Chocolate Rocky Road, Vegan Blueberry Mini Cheesecake, Dark Chocolate Blueberry Oats Muffins.

Sharing is caring! LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!

Stuffed Mawa Modak (Khoya Modak),
This is a delicious recipe for Stuffed Mawa Modak (Khoya Modak), which is made with minimal ingredients- mawa or khoya (solidified milk), saffron sugar, and cardamom powder.

This sweet can also be made in less than 30 minutes. I decided to share the mawa modak recipe since it is Ganesh Chaturthi today. I have also included mawa modak recipe video

The Ganesha festival is celebrated in India with much pomp and ceremony. It is inspiring to see people celebrating the Ganesha festival in joy and energy. Aarti the day of the Ganpati is a wonderful experience to watch 🙂

Ingredients

  • 1 cup – Milk
  • 3 cups – Milk Powder
  • 1 tbsp – Butter
  • 1/2 cup – Dry fruits chopped
  • 1/2 cup – Sugar
  • 1 tbsp – Ghee
  • 8to10 – Saffron strings
  • 1/2 tsp – Cardamom Powder
  • Food gel colors (Optional)

Check Out Stuffed Mawa Modak (Khoya Modak) Video :

How To Make Stuffed Mawa Modak (Khoya Modak) Recipe Step By Step With Photo:

  1. In a saucepan, heat milk on low flame, and add the milk powder slowly, whisking well to ensure there are no lumps.
  2. Continue cooking on low heat for 5 minutes while constantly stirring the milk, be sure to use a heavy-bottomed pan or wok so there is no sticking.
  3. Continuing to stir continuously on low flame, add ghee, kesar, elaichi, or cardamom powder and mix well until the consistency is semi-thick.
  4. Note: Throughout the cooking process, stirring is very important since leaving it unattended for even a second leads to burning.
  5. Adding sugar to the semi-thick khoya is a good idea, and if you are choosing to add castor sugar as well, do it after the khoya is boiled.
  6. You should be able to see the ghee released when the consistency has thickened like dough.
  7. Let the khoya cool down in a bowl while ensuring it is still warm and not completely cold.
  8. Heat a pan with 1 tbsp of butter and then when the butter melts add chopped dry fruits and roast for 5 minutes on medium flame and then take out.
  9. To form khoya, take a spoonful of the mixture and roll it between your palms by applying pressure and then flatten it into a perfect ball.
     
  10. You can apply ghee to your palms if the khoya sticks to them. Continue pinching the upper part and squeezing it together with your fingers. If you’re not comfortable doing that, just use your thumb to help you.
  11. After shaping, use the side of the fork and make an incision very lightly, then shape all the modaks the same way and you’re done.
  12. If you want to make a colourful modak just add 1 drop of food gel colours according to your choice 
  13. Then mix with little dough nicely for each modak.
  14. You can also grease the mould with ghee and then fill the khoya mixture in all three compartments.
  15. Finally, stuff the middle compartment with roasted dry fruit after pressing the middle compartment a little.
  16. Now remove the excess stuffing and then open the mould.
  17. Your mawa modak is ready.
Stuffed Mawa Modak (Khoya Modak)
Stuffed Mawa Modak (Khoya Modak)

Important Suggestion To Keep In Mind

  • Note: Throughout the cooking process, stirring is very important since leaving it unattended for even a second leads to burning.
  • It took me 30 minutes to thicken the mawa by continuously stirring it.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Stuffed Mawa Modak (Khoya Modak)

Stuffed Mawa Modak (Khoya Modak)


  • Author: Sanchita Dey
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 10 People 1x
  • Diet: Vegetarian

Description

This is a delicious recipe for Stuffed Mawa Modak (Khoya Modak), which is made with minimal ingredients- mawa or khoya (solidified milk), saffron sugar, and cardamom powder.


Ingredients

Scale
  • 1 cup – Milk
  • 3 cups – Milk Powder
  • 1 tbsp – Butter
  • 1/2 cup – Dry fruits chopped
  • 1/2 cup – Sugar
  • 1 tbsp – Ghee
  • 8to10 – Saffron strings
  • 1/2 tsp – Cardamom Powder
  • Food gel colors (Optional)

Instructions

  1. In a saucepan, heat milk on low flame, and add the milk powder slowly, whisking well to ensure there are no lumps.
  2. Continue cooking on low heat for 5 minutes while constantly stirring the milk, be sure to use a heavy-bottomed pan or wok so there is no sticking.
  3. Continuing to stir continuously on low flame, add ghee, kesar, elaichi, or cardamom powder and mix well until the consistency is semi-thick.
  4. Note: Throughout the cooking process, stirring is very important since leaving it unattended for even a second leads to burning.
  5. Adding sugar to the semi-thick khoya is a good idea, and if you are choosing to add castor sugar as well, do it after the khoya is boiled.
  6. You should be able to see the ghee released when the consistency has thickened like dough.
  7. Let the khoya cool down in a bowl while ensuring it is still warm and not completely cold.
  8. Heat a pan with 1 tbsp of butter and then when the butter melts add chopped dry fruits and roast for 5 minutes on medium flame and then take out.
  9. To form khoya, take a spoonful of the mixture and roll it between your palms by applying pressure and then flatten it into a perfect ball.
  10. You can apply ghee to your palms if the khoya sticks to them. Continue pinching the upper part and squeezing it together with your fingers. If you’re not comfortable doing that, just use your thumb to help you.
  11. After shaping, use the side of the fork and make an incision very lightly, then shape all the modaks the same way and you’re done.
  12. If you want to make a colourful modak just add 1 drop of food gel colours according to your choice
  13. Then mix with little dough nicely for each modak.
  14. You can also grease the mould with ghee and then fill the khoya mixture in all three compartments.
  15. Finally, stuff the middle compartment with roasted dry fruit after pressing the middle compartment a little.
  16. Now remove the excess stuffing and then open the mould.
  17. Your mawa modak is ready.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Amazon.com Gift Card in a Premium Gift Box

Amazon.com Gift Card in a Premium Gift Box

Amazon.com Gift Card in a Premium Gift Box

Ancient Organics Ghee, Organic Grass Fed Ghee Butter – Gluten Free Ghee

Ancient Organics Ghee, Organic Grass Fed Ghee Butter – Gluten Free Ghee

Ancient Organics Ghee, Organic Grass Fed Ghee Butter – Gluten Free Ghee

FIFATA 20 Pairs Rattan Drop Dangle Earrings Bohemian Statement Earrings for Women Girls

FIFATA 20 Pairs Rattan Drop Dangle Earrings Bohemian Statement Earrings for Women Girls

FIFATA 20 Pairs Rattan Drop Dangle Earrings Bohemian Statement Earrings for Women Girls

Dessert Person: Recipes and Guidance for Baking with Confidence Hardcover

Dessert Person: Recipes and Guidance for Baking with Confidence Hardcover

Dessert Person: Recipes and Guidance for Baking with Confidence Hardcover

Instant Pot Duo Crisp 11 in 1, Electric Pressure Cooker with Air Fryer

Instant Pot Duo Crisp 11 in 1, Electric Pressure Cooker with Air Fryer

Instant Pot Duo Crisp 11 in 1, Electric Pressure Cooker with Air Fryer

Philips 3200 Series Fully Automatic Espresso Machine

Philips 3200 Series Fully Automatic Espresso Machine

Philips 3200 Series Fully Automatic Espresso Machine

Tasty Dessert: All the Sweet You Can Eat (An Official Tasty Cookbook)

Tasty Dessert: All the Sweet You Can Eat (An Official Tasty Cookbook)

Tasty Dessert: All the Sweet You Can Eat (An Official Tasty Cookbook)

Panini Press Grill, Yabano Gourmet Sandwich Maker Non-Stick

Panini Press Grill, Yabano Gourmet Sandwich Maker Non-Stick

Panini Press Grill, Yabano Gourmet Sandwich Maker Non-Stick

Kirkland Signature ffWYvN Fancy Mixed Nuts

Kirkland Signature ffWYvN Fancy Mixed Nuts

Kirkland Signature ffWYvN Fancy Mixed Nuts

Notes

  • Note: Throughout the cooking process, stirring is very important since leaving it unattended for even a second leads to burning.
  • It took me 30 minutes to thicken the mawa by continuously stirring it.
  • Category: Dessert
  • Method: Stove-Top
  • Cuisine: Indian

Nutrition

  • Serving Size: 10 People
  • Calories: 201Kcal
  • Sugar: 12g
  • Sodium: 85mg
  • Fat: 7g
  • Trans Fat: 0g
  • Protein: 5g
  • Cholesterol: 7mg

Keywords: mawa modak , milk powder mawa modak,

Note: A rough estimate of nutrition is provided.

💓

 We Love to hear back from you and appreciate your success stories! 
Have you tried this “Recipe”? Please feed us with your ★ star ratings and comments below.

You can also FOLLOW me on FACEBOOKINSTAGRAM, and PINTEREST for more fabulous recipes and updates.

You May Also Like

Leave a Reply

Recipe rating