Mawa modak recipe for Ganesh Chaturthi – This is the stuffed version of khoya modak. The outer covering is made from sweetened mawa/khoya. It is stuffed with a mixture of figs and nuts.
In Maharashtra, the modak made from mawa is known as khavyache modak.
As you know that Modak is lord Ganesha’s most favorite food. Hence it is offered to him during the Ganpati festival. Usually people prepare the classic traditional ukadiche modak or fried modak. But in modern days there are many different verities of modak recipes are made. And this stuffed mawa modak is one of them.
There is another version of khoya modak is made which is known as modak peda. It is not a stuffed version. But the sweetened khoya mixture (similar to peda) is made and shaped using modak moulds.
How to make an outer cover (mawa mixture)?
1) Take khoya and powdered sugar in a pan. Turn the heat on medium heat.
2) Mix well.
3) As it gets heat up, it will starts to melt.
4) Keep stirring and continue cooking.
5) Cook till the fat starts to ooze out from the sides and mixture becomes thick. it took me 4-5 minutes.
6)Remove it to a plate and let it cool to touch (warm). Meantime, let’s make the stuffing.
How to make stuffing for khoya modak?
1) Take chopped figs in a bowl. add dry coconut and powdered cashews and almonds.
2) Mix well and keep it aside.
How to make mawa modak?
1) The khoya mixture is warm and cool enough to handle. Break it using your fingertips and make sure there are no lumps.
2) If you pinch it, khoya will come together. If not then you can add a few teaspoons of milk.
3) Dust your modak mould using the powdered sugar. So you can easily remove the modak without breaking or sticking to the moulds. Take a small ball and put into the mould. Using your finger tightly pack it and make the hollow center.
4) Add couple of teaspoons of stuffing mixture.
5) cover the part using little khoya mixture.
6) Press it so it seals properly.
7) Open the mould carefully and remove it.
8) Arrange them on the plate and continue shaping until you finish all of them. Don’t forget to dust the mould with powdered sugar every time.
Apart from modak, ladoo and savory dishes are also offered to Lord Ganesha. I have made the complete list of sweet and savory recipes for Ganesh Chaturthi festival.
Check out more Modak recipes
Dry fruits modak // Malai modak // Chocolate modak // Coconut modak
Mawa modak recipe (Stuffed Khoya Modak)
Ingredients
For outer covering:
- 2 cups Khoya (Mawa) grated or crumbled
- ½ cup Powdered sugar (Confectioner’s sugar or icing sugar)
For stuffing:
- 1/3 cup Dried figs chopped finely, anjeer
- 1 tablespoon Desiccated coconut
- 2 tablespoons Cashew nuts coarsely ground
- 2 tablespoons Almonds coarsely ground
Instructions
Making outer layer mixture:
- Mix khoya and powdered sugar in a pan. Turn the heat on medium heat.
- Keep stirring and continue cooking until the fat starts to ooze out from the sides. it took me 4-5 minutes.
- Remove it to a plate and let it cool to touch (warm).
Making stuffing:
- Take chopped figs in a bowl.
- Add dry coconut and powdered cashews and almonds.
- Mix well and keep it aside.
Making mawa modak recipe:
- The khoya mixture is warm and cool enough to handle.
- Break it using your fingertips and make sure there are no lumps. If you pinch it, khoya will come together. If not then you can add a few teaspoons of milk as a binding agent.
- Dust your modak mould using the powdered sugar. So you can easily remove.
- Take a small ball and put into the mould. Using your finger tightly pack it and make a hollow center.
- Add a couple of teaspoons of stuffing mixture.
- cover the part using little khoya mixture and press it so it seals properly.
- Open the mould carefully and remove it.
- Arrange them on the plate and continue shaping until you finish all of them.
Varsha Baikar
Nice one 🙂 looks delicious. I have prepared similar ones but a bit differently. Thanks for sharing.
Kanan
Thanks
Sonal
Trying today. Fingers crossed 🙂
Kanan
Hope you like it
Sonal
It turned out awesome 🙂 Thanks for d wonderful recipe.
Kanan
great Sonal. Nice to hear that.
Antonet Roajer
Looks delicious!!
Kanan
Thank you