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Stuffed Mawa Modak (Khoya Modak)

Stuffed Mawa Modak Recipe (Khoya Modak)


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

Description

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


Ingredients

Scale

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.

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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.
  • You must maintain good hygiene, piety, and purity whether you are making this modak for the deities 
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Stove-Top
  • Cuisine: Indian

Nutrition

  • Serving Size: 10 People
  • Calories: 201Kcal
  • Sugar: 12g
  • Sodium: 85mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 7mg

Keywords: mawa modak , milk powder mawa modak, Modak recipe