INSTANT MAWA MODAK

Aug 02, 2021
By Mary Anthony
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MAWA MODAK RECIPE /KHOYA MODAK

BY SHWETA GALINDE [ CONTACT 9823519181 -FOR MODAK CLASS IN PUNE ]

Mawa modak stuffed with dates and nuts mixture is a perfect modak recipe for the Ganesh Chaturthi festival. In Maharashtra, the modak made from mawa (khoya) is known as ‘Khavyache modak’ or amrit modak

Hardly takes 20 mins and tastes like peda .

It is a quick, simple, and easy Instant version of mawa modak or khoya modak.

Mawa Modak can be a last-minute sweet to be be served as naivedya or prasad to lord Ganesha during the Ganpati festival or on Ganesh Chaturthi.

INGREDIENTS

Milk powder – 1 cup (110 grams)
Cream – ¼ cup
Butter – 2 tbsp
Powdered sugar – 1/3 (50-60 grams)
Green cardamom pwdr – ½ tsp
Milk – ½ cup

METHOD

Heat a pan with butter .

As it melts, add cream , stir and mix rigorously.

Once the mixture becomes smooth, add milk and cook by stirring continuously on high flame. After the milk mixture starts bubbling , add milk powder to it and keep stirring constantly on medium-low flame until the mixture becomes thick like mawa.

Note – keep stirring continuously so that now lumps are formed .

Turn off the flame now and transfer the mawa on a plate and it cool down a bit.

When the mawa remains little warm, add cardamom pwdr + sugar pwdr to it.

Mix well.

When the mixture is warm , start making modaks using mould .

Dust a modak mould with powdered sugar and fill in the mawa mixture on both the sides of the modak mould. Close the mould and remove the excess mawa mixture from it.

Then open the mould and take out the modak from the mould.

Once done , refrigerate it till it sets .

Instant mava modaks are ready to serve .

VARIATION

We can stuff finely chopped dry fruits.
We can add any essence instead of cardamom pwdr or flavour to the mava like pista / strawberry /gulkand .
Why not add kesar to make kesar modak – mix few saffron strands to the milk.
For chocolate flavour we can add cocoa pwdr

NOTE

Make the modaks when the mava is warm .Don’t cool down the mawa completely or else it will become powdery.

If the mixture is too soft to shape modaks , then refrigerate the mava for 1 to 2 hours and then make the modaks.

TYPES OF MODAK RECIPES – https://maryzkitchen.com/?s=MODAK

UKADICHE MODAK – dumplings having the sweet filling inside which contains coconut and jaggery with an outer layer of Rice flour.
The traditional stuffing for these Ukadiche Modak is made of Coconuts and Jaggery. They are biodegradable, thus consuming them immediately is a good idea. ‘Ukdiche Modak’ are soft, and are commonly eaten hot with ghee and warm sweetened coconut milk.
TALNICHE MODAK – Fried version of Modak is called ‘Talniche Modak’, where they are deep-fried in hot oil instead of steaming. The process of frying modak gives them a different taste, crispier shell, and they last longer.
MAWA MODAK OR KHOYA MODAK – This type of modak is made from sweetened milk solids.
MOONG DAL MODAK – The modak has the same outer layer of rice flour dough and stuffing is made from cooked moong daal, grated coconut, and jaggery.
CHOCOLATE MAWA MODAK – This is a variant of mawa modak. They are made by adding Melted dark Chocolate or cocoa powder to the mawa mixture.
CHOCOLATE MODAK – The rice flour dough is mixed with chocolate syrup or cocoa powder to give the modak a chocolate flavor. This modak has the same filling as steamed modak.
DRY FRUIT MODAK – A combination of dry fruits and nuts (such as almonds, cashew nuts, pistachios, figs, coconut, dates/jaggery, and roasted poppy seeds) are mixed, and then this mixture is molded into the shape of modak.
COCONUT ROSE MODAK – desiccated coconut is mixed with sweetened condensed milk and cooked for 5 minutes. Once the mixture is warm, rose syrup is added to this mixture and then this mixture is formed into modaks.
PANEER MALAI MODAK – In this type of modak, crumbled paneer and malai (milk cream) are mixed with sweetened condensed milk and cardamom powder and cooked for 5 minutes. Once the mixture gets cooled, it is then shaped into modaks.
KESARI MODAK – dough is flavored with Kesar / saffron strands.
MOTICHOOR MODAK – Motichoor mixture is used in mould .
MAWA GULKAND RABRI MODAK – Modaks are stuffed gulkand