Ingredients

The following ingredients have 4 Servings
  • 1½ Cup Khoya / Mawa
  • ½ Cup Sugar
  • 1 Generous Pinch Cardamom Powder
  • 1 tbsp Nuts Powder ((Optional))
  • Ghee (For greasing)

Instruction

  • 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.