Mawa Modak Recipe | Khoya Modak

Mawa Modak Recipe | Khoya Modak with step-by-step pics and a short Youtube video. This is a super easy modak made with 2 main ingredients only, Khoya/mawa and sugar. The interesting part is, there is no steaming for this modak recipe, just put the khoya & sugar in a pan, mix till it forms a mass and shape it. I have used a mould to shape this modak, you can use chocolate moulds or shape with your hands or make it like a peda and name it as Mawa Peda too. Furthermore, this modak stays good for a week under refrigeration, and even kids who never touch any modak, love it a lot, so it is definitely a kids friendly recipe. Also, you can tweak the recipe a lot, by stuffing dry fruits or nuts, add nuts powder or saffron strands, it tastes good in all ways. It is more or less similar to the Chocolate Modak, which I shared last year, and do check my 75+ Ganesh Chathurthi Festival Recipes.

✔ Check my other Modak Recipes like

• Chana Dal Modak
• Ukadiche Modak
• Paal Kozhukattai with jaggery
• Coconut / Thengai Poorana Kozhukattai
• Sesame Seeds / Ellu Kozhukattai

Easy Mawa Modak Recipe

Mawa Modak Recipe | Khoya Modak

Priya Santhamohan

Mawa Modak Recipe | Khoya Modak is a super easy modak made with 2 main ingredients only, Khoya/mawa and sugar. This modak stays good for a week under refrigeration, and it is definitely a kids friendly recipe.

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Prep Time 10 mins

Cook Time 4 mins

Total Time 14 mins

Course Ganesh Chathurthi Recipes, Kozhukattai Recipes, Snack

Cuisine Indian

Servings 9 Modak

Calories 171 kcal

Ingredients

  

• 1½ Cup Khoya / Mawa
• ½ Cup Sugar
• 1 Generous Pinch Cardamom Powder
• 1 tbsp Nuts Powder (Optional)
• Ghee For greasing

Instructions

 

• Measure 1.5 cups of mawa/khoya (if using store-bought khoya, buy good quality). Either grate or crumble the khoya with your fingers.

  Then, measure 1/2 cup of sugar and 1 generous pinch of cardamom powder.
• To a heavy-bottomed or nonstick pan, add the crumbled khoya. Do the whole process in a very low flame, else the khoya gets burnt easily.
• Keep stirring on a low flame for a minute. The khoya starts to melt.
• Immediately, add 1/2 cup sugar in the khoya mixture.
• Continue mixing for about 1 minute, till the sugar melts.
• The khoya mixture will start releasing the fat. Once the mixture starts bubbling, sprinkle 1 generous pinch of cardamom powder.
• I used 1 tbsp of nuts powder for a good taste and flavour (it's optional). The mixture starts to thicken now, do keep stirring.
• Mix for 1 more minute, till the mixture leaves the sides of the pan and forms a mass. Switch off the flame immediately. Don’t cook furthermore, else the modak turns hard and dense. To check the consistency, pinch a portion of the mixture and try to roll it into a ball, then it’s perfect.
• Allow it to cool down for 10 minutes. Knead the dough once and ensure it is smooth.
• Take the Modak mould and grease with little ghee.
• Stuff a little mixture into the mould and use your fingers to spread it. Otherwise, make a ball and stuff it into the mould from the bottom.
• Place the mixture inside the mould and seal it. Now open the mould gently and de-mould the modak.
• Do the same with all the mixture. Give a resting time of 20 minutes, so the modak turns firm.

  Try this Mawa Modak Recipe for this Ganesh Chathurthi festival.

Notes

Tips for Khoya Modak Recipe

1. Use good quality khoya for a nice taste and texture.
2. You can either grate or crumble the khoya accordingly to your convenience.
3. Adjust sugar as per sweetness required, but not more (1 or 2 tbsp) else the khoya modak won't be firm.
4. Switch off the flame when the mixture forms a mass itself, otherwise, the modak turns dense.
5. Ensure the khoya mixture comes together before you switch off, else the modak cannot be shaped.
6.  Always cool the mixture a bit (for 10 minutes) and then make modak, so it will be firm.
7. For a different taste,  stuff the modak with dry fruits (cashew, almonds, pista etc) in between for a crunchy bite.
8. I used nuts powder, which lends a nice flavor and even texture to the modak, but it is optional.
9.  This mawa modak recipe stays good for 1 week under refrigeration. Even you can make the mixture alone, refrigerate it, and make modak when needed.

Keyword Khoya Modak, Mawa Modak Recipe

Khoya Modak Recipe

Method for Mawa Modak Recipe

1. Measure 1.5 cups of mawa/khoya (if using store-bought khoya, buy good quality). Either grate or crumble the khoya with your fingers. 

Then, measure 1/2 cup of sugar and 1 generous pinch of cardamom powder.

2. To a heavy-bottomed or nonstick pan, add the crumbled khoya. Do the whole process in a very low flame, else the khoya gets burnt easily.

3. Keep stirring on a low flame for a minute. The khoya starts to melt.

4. Immediately, add 1/2 cup sugar in the khoya mixture.

5. Continue mixing for about 1 minute, till the sugar melts.

6. The khoya mixture will start releasing the fat. Once the mixture starts bubbling, sprinkle 1 generous pinch of cardamom powder.

7. I used 1 tbsp of nuts powder for a good taste and flavour (it’s optional). The mixture starts to thicken now, do keep stirring.

8.  Mix for 1 more minute, till the mixture leaves the sides of the pan and forms a mass. Switch off the flame immediately. Don’t cook furthermore, else the modak turns hard and dense. To check the consistency, pinch a portion of the mixture and try to roll it into a ball, then it’s perfect.

9. Allow it to cool down for 10 minutes. Knead the dough once and ensure it is smooth.

10. Take the Modak mould and grease with little ghee.

11. Stuff a little mixture into the mould and use your fingers to spread it. Otherwise, make a ball and stuff it into the mould from the bottom.

12. Place the mixture inside the mould and seal it. Now open the mould gently and de-mould the modak

13. Do the same with all the mixture. Give a resting time of 20 minutes, so the modak turns firm.

Try this Mawa Modak Recipe for this Ganesh Chathurthi festival.

Mawa Modak Recipe