Ganesh Chaturthi is nearing by which is on sep 5th and is a very big festival in south India and Maharasthra.We usually make steamed modak(kudumulu) with various fillings (like coconut,ground nut,sesame,khus khus) and so do those from Maharashtra. I initially was surprised to see various varieties of Modaks available in sweet shops in Mumbai different from the usual steamed modaks that are generally available. The variety ranges from mawa modak, malai modak, kesar modak, peda kind modak and even chocolate modak;the creativity is endless.I had successfully used paneer(cottage cheese) before to prepare Paneer Modak and wanted to post this easy modak recipe with mawa from such a long time and it never happened. Mawa modak is the most easy modak variety one can prepare as it requires minimum ingredients.
Check out other important recipes for Vinayaka Chavithi:
- Dry fruit Modak | Kharjur Modak
- Pappulo Undrallu
- Til Poli | Nuvvula Bobbatlu
- Undraalu with Biyyam rava - Andhra recipe
Mawa Modak | Khoya Modak Recipe :
Yields: 18-20 Modaks | Author: Prathibha
Prep time: 20 mins | Cooking time: 10 mins | Total time: 30 mins
Cuisine: Maharasthra | Category: Sweets
2 cups Unsweetened Khoya/Mawa
1/2 cup Sugar
15-20 Saffron Strands
1 tbsp Milk
- Slightly warm the saffron strands in a pan and rub the strands in between your palms.Warm the milk and soak saffron strands in warm milk for 10 mins.
- Crumble the khoya and keep it aside.If you are using frozen mawa thaw it thoroughly and crumble it and keep it aside.
- Take khoya in a kadai/pan and add saffron soaked milk and keep stirring it.Initially the mawa melts and the mixture becomes slightly thin and then it gradually becomes thick like a chaapthi dough and starts leaving the edges.Switch off the flame at this point and transfer it to a plate and let it cool completely.
- Grind sugar into a fine powder and add it to the cooled khoya mixture and mix it nicely. Check the sweetness if you feel that it is less you can add the remaining sugar otherwise it is fine.Make sure that the khoya is completely cooled otherwise the mixture becomes thin and would be difficult to make modaks in the molds. In case if the mixture becomes slightly thin and sticky keep it in deep fridge for 15-20 mins or in refrigerator for an hour before making modaks.
- Make a big gooseberry sized ball and place it in the centre portion of the modak mold and press it tightly.Remove the extra portions from the edges and down and level it using the fingers.Unmold the modak and keep it in a plate.Repeat the process and make remaining modaks.If you do not have the modak mold, make a round ball and try to pinch it on one side and smoothen it to give the shape of modak,use a knife and draw the lines giving the feel of modak.
- If you do not get the perfect shape now initially do not bother.Keep them in refrigerator for sometime,say 1 hr and by then it will firm up.Then press them again in the same mold.
- Leave the modak aside for sometime so that they become set.
They can be stored in an air tight container for 3-4 days under room temperature or upto a week when refrigerated.
- One can even add sugar powder to the crumbled khoya-saffron milk mixture and then heat the mixture together by stirring continuously until it becomes a thick dough.Let the mixture cool completely and then you can start making modaks.
- Sometimes when we add sugar powder to the cooked and cooled mawa mixture, there are chances that the mixture might become bit loose and watery. In that case do not worry, just refrigerate the dough for soemtime until it firms up and start working on it later.
- You can even add finely chopped pistachios and cardamom powder to the cooled mixture before making modaks. This version is more flavorful and nutty.
- You can make chocolate modak version by adding cocoa powder along with sugar powder and follow the same process.