Ingredients

For Modak

• 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

1. In a non stick or a heavy bottom pan add ghee and milk.
2. 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.
3. Further add desiccated coconut and cook for another 2-3 minutes. You will notice the mixture will thicken.
4. 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.
5. 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.
6. 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.
7. 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.
8. Now add the modak filling in the centre and cover the bottom of the mould with some more mawa mixture.
9. Remove the excess mixture from the sides and the bottom of the mould. Once done gently open the mould. The stuffed modak is ready.
10. Similarly make the rest of the mawa modak’s. With this recipe you can make 16-18 medium size modaks.
11. Store them in the refrigerator for upto 10 days.

Recipe Notes

• 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.

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