This easy Mawa Modak Recipe is a delicious Indian sweet made during festivals such as Ganesh Chaturthi and Ganesh Utsav. This Ganesh Chaturthi, I finally decided to make Modak at home. Instead of making the traditional Ukadiche Modak, I decided to try a recipe for Mawa Modak & instant Coconut Modak. Both variants of Modak turned out so delicious and perfect that they filled me with delight. Mawa, also known as Khoya, is made by thickening milk. This Khoya Modak recipe requires some time to cook, but it is totally worth it, as you will love the amazing taste and the melt-in-the-mouth granular texture it offers. These Kesar Mawa Modak have a nice yellow color, so these Yellow Modak are truly a heavenly treat to offer to Lord Ganesha as Prasad.
Also, check out my other Modak Recipes, such as Coconut Modak, and other Festive special & traditional Indian sweets recipes such as Motichur Ladoo, Gujiya, Kaju Katli, Gulab Jamun, Ghevar, and Ras Malai.
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Mawa Modak Recipe Video
Mawa Modak Ingredients
- 2 tablespoons of water
- 1 liter of full-fat milk
- 1 tsp saffron strands
- 1/2 tsp Hari Elaichi powder
- 3/4th cup of sugar
- Deși Ghee
- Chopped Pistachios, Dried Rose Petals, and Silver Vark
How to Make Mawa Modak
1. To make Mawa Modak, take a Pan on a medium flame, add 2 tablespoons of water, and 1 liter of full-fat milk. Let it come to a boil. Stir occasionally.
2. After the milk comes to a boil, stir constantly and scrape the Malai stuck to the sides. The milk will thicken and be reduced to half.
3. Once the milk reduces to one-half, add 1 tsp saffron strands and 1/2 tsp Harissa Elaichi powder. Stir.
4. Stir constantly and let the milk thicken further. Once it thickens to 1/4th of its consistency, add 3/4th cup of sugar to the mixture.
5. Mix well, and stir consistently till the mixture thickens and gets a granular texture.
6. As it starts leaving the sides, grease a plate with Desi Ghee and transfer the Mawa to the plate, spread, and let it cool down.
7. Now, grease your hands with Desi Ghee. Create small Mawa balls by rolling the Mawa in your palms.
8. Take a Modak Mould, grease it with Desi ghee, and put the Mawa ball in it. Close the Mould to give it the shape of the Modak.
9. Make all the Mawa Modaks in the same manner and spread them on a serving plate.
10. Garnish with chopped Pistachios, dried rose petals, and silver vark.
Enjoy the delicious Kesar Mawa Modak.
Recipe Card
Mawa Modak | Khoya Modak Recipe
Ingredients
- 2 tbsp water
- 1 liter full-fat milk
- 1 tsp saffron strands
- 1/2 tsp Hari Elaichi powder
- 3/4 cup sugar
- Deși Ghee
- Chopped Pistachios, Dried Rose Petals & Silver Vark
Instructions
- To make Mawa Modak, take a Pan on a medium flame, add 2 tablespoons of water, and 1 liter of full-fat milk. Let it come to a boil. Stir occasionally.
- After the milk comes to a boil, stir constantly and scrape the Malai stuck to the sides. The milk will thicken and be reduced to half.
- Once the milk reduces to one-half, add 1 tsp saffron strands and 1/2 tsp Harissa Elaichi powder. Stir.
- Stir constantly and let the milk thicken further. Once it thickens to 1/4th of its consistency, add 3/4th cup of sugar to the mixture.
- Mix well, and stir consistently till the mixture thickens and gets a granular texture.
- As it starts leaving the sides, grease a plate with Desi Ghee and transfer the Mawa to the plate, spread and let it cool down.
- Now, grease your hands with Desi Ghee. Create small Mawa balls by rolling the Mawa in your palms.
- Take a Modak Mould, grease it with Desi ghee, and put the Mawa ball in it. Close the Mould to give it the shape of the Modak.
- Make all the Mawa Modaks in the same manner and spread them on a serving plate.
- Garnish with chopped Pistachios, dried rose petals, and silver vark.
- Enjoy the delicious Kesar Mawa Modak.
