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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.

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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.

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About Stuffed Mawa Modak Recipe (Khoya Modak)

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.

A typical modak is this Ukadiche Modak, which has a rice flour dough exterior and is filled with a very sweet and flavorful coconut-jaggery combination. This version is equally indulgent. It’s been steaming. Consequently, the end consequences are very diverse.

People typically prefer to prepare the traditional Ukadiche Modak and Fried Modak on Ganesh Chaturthi. But there’s also this Khoya Modak, which is a good choice for the same.

When you bite into a modak, one of Lord Ganesh’s favorite candies (the other being ladoo), you’ll understand why practically every Maharashtrian loves them so much.

The Ganesha festival is a lavish and enormous celebration, especially in Maharashtra. On all days of the event, people are in a happy mood and have a positive attitude. It is also extremely beautiful to hear the Ganpati aarti being performed during the day.

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 Recipe (Khoya Modak) Video :

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

In a saucepan, heat milk on low flame, and add the milk powder slowly, whisking well to ensure there are no lumps.
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.
Continuing to stir continuously on low flame, add ghee, kesar, elaichi, or cardamom powder and mix well until the consistency is semi-thick.
Note: Throughout the cooking process, stirring is very important since leaving it unattended for even a second leads to burning.
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.
You should be able to see the ghee released when the consistency has thickened like dough.
Let the khoya cool down in a bowl while ensuring it is still warm and not completely cold.
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.
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.
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.
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.
If you want to make a colourful modak just add 1 drop of food gel colours according to your choice
Then mix with little dough nicely for each modak.
You can also grease the mould with ghee and then fill the khoya mixture in all three compartments.
Finally, stuff the middle compartment with roasted dry fruit after pressing the middle compartment a little.
Now remove the excess stuffing and then open the mould.
Your mawa modak is ready.

Important Suggestions 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.
You must maintain good hygiene, piety, and purity whether you are making this modak for the deities

Storage Suggestion

You can store them for 3 to 4 days easily in the fridge.

Frequently Asked Questions

What is the original modak made of?

A modak’s soft outer shell is made of rice flour, wheat flour, and khava or maida flour, while the sweet filling inside is made of freshly shredded coconut and jaggery. Steamed and fried modak are the two varieties. The variation that is steamed (known as ukdiche modak) is frequently served hot with ghee.

Some other Sweet recipes you will like on my blog are – Paneer Modak Recipe, Kaju Katli No-Cook Recipe, Motichoor Truffles, Cake Truffles.

Note: A rough estimate of nutrition is provided.
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