- 3 tablespoons ghee/clarified butter
- 1 cup (250ml) milk
- 1½ cups (200g) milk powder
- 3 tablespoons desiccated coconut (optional)
- 20-22 saffron strands soaked in 4 tablespoons milk
- 3 tablespoons sweetened condensed milk
- ¼ teaspoon cardamom/elachai powder
For Modak Filling
- 3 tablespoons cashews
- 3 tablespoons raisins
- 3 tablespoons almonds
- 2 tablespoons mawa modak mixture
Note– Please read recipe notes in the end.
Main Equipments Used
- Modak Moulds: https://amzn.to/2Z5yzw9
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making homemade mawa modak
- In a non stick or a heavy bottom pan add ghee and milk.
- Now heat the milk. Once done add milk powder in two batches and keep stirring it continuously to avoid any lumps. Cook for 2 minutes till the mixture becomes slightly thick and creamy.
- Further add desiccated coconut and cook for another 2-3 minutes. You will notice the mixture will thicken.
- Switch off the flame and add saffron milk, condensed milk and cardamom powder. Mix well and then switch on the flame again and cook on low heat for 3-4 minutes or till the mawa mixture forms a balls like structure. Add a tablespoon of ghee to give a smooth texture.
- Now remove the mixture in a plate and let it cool down for few minutes. (Don’t let it cool down completely, else the mawa will turn hard.
- To prepare the modak filling, in a bowl add finely chopped almonds, cashews and raisins. Add 2 tablespoons of the mawa mixture we prepared earlier and mix well. The filling for the modak’s is ready.
- To prepare the stuffed modak’s, put some mawa mixture inside a modak mould and press it against the walls of the mould and leave some space in the centre.
- Now add the modak filling in the centre and cover the bottom of the mould with some more mawa mixture.
- Remove the excess mixture from the sides and the bottom of the mould. Once done gently open the mould. The stuffed modak is ready.
- Similarly make the rest of the mawa modak’s. With this recipe you can make 16-18 medium size modaks.
- Store them in the refrigerator for upto 10 days.
- Always cook on medium- low flame while stirring it continuously, else the mawa might burn.
- If the modak mixture sticks to your hand or mould then apply some ghee on it.
- If the mixture turns very soft and you are unable to shape the modak’s then put it in the refrigerator for some time and use it again.
- To prepare the filling, you can take any nuts of your choice.