Stuffed Mawa Modak (Khoya Modak)

Mawa modak stuffed with dates and nuts mixture is a perfect modak recipe for the Ganesh Chaturthi festival. In Maharashtra, the modak made from mawa (khoya) is known as ‘Khavyache modak’.

❤️ You’ll Love This Mawa Modak Recipe

• The outer layer is rich, sweet made from 2-ingredients only. That tastes just like peda.
• These mawa modak are stuffed with naturally sweetened stuffing mixture made from dates (or figs) and nuts.
• Stuffing is very easy to make. Just chop and mix.

You know that modak is Lord Ganesha’s most favorite food. Usually, we make traditional versions like ukadiche modak and fried modak to offer as a prasad. But in these modern days, there are different modak recipes that are made and this stuffed mawa modak is one of them.

There is another version of khoya modak I have shared which is not stuffed. Takes 20 mins only (just make mixture and shape using modak mould) and it is called modak peda. 

🧾 Ingredient Notes

Here is the pic of the ingredients you’ll need to make these khoya modak (mawa modak). Total 6 ingredients and you’ll have delicious and gorgeous looking modaks ready.

• Khoya (Mawa): For convenience, I mostly use store-bought khoya which is easily available in the Indian grocery store next to the dairy section. If you want you can make khoya at home. Also, I have shared instant mawa recipe too.
• Dates: I have used California Medjool dates. But sometimes I use figs instead (you can see in step-by-step photos, I used figs). Any works fine, whichever is available at the moment I use that.
• Nuts: I have use cashews and almonds which are most common in Indian sweets. You can use your choice of other nuts like pistachios, walnuts, pecans, hazelnuts.

👩‍🍳 How To Make Mawa Modak? (Pics)

1) Take khoya and powdered sugar in a pan and cook on medium heat.

2) Keep stirring and cooking for 4-5 minutes or till the mixture becomes thick and fat starts to ooze out from the sides.

3) Remove it to a plate and let it cool to touch (WARM). Meantime let’s make the stuffing.

4) In a bowl, take chopped dates (or figs), add dry coconut and coarsely ground nuts. Mix well and it’s ready.

5) Now the mawa mixture is cool enough to handle. Try pinching small portion and it should come together like a ball. If not then you can few teaspoons of milk as a binding. 

6) Now grease the modak mould using ghee. Keep the mould close, add a small portion of mawa mixture from the bottom hole and using your finger start pressing around the edges tightly and evenly.

7) Then stuff with a teaspoon of mixture in the hollow center.

8) Cover the bottom part with khoya mixture, press it tightly to seal and smooth out.

9) Open the mould.

10) Carefully remove it and place it on a plate. Repeat the same for rest of mawa modak.

📖 Variations For Khoya Modak

• I have kept the outer layer plain because I wanted the white-colored modaks. If you like saffron flavor, then you can dissolve few strands of saffron into 2 teaspoons of warm milk and add while cooking khoya mixture.
• You can add 1 teaspoon of rose water or kewra water into the outer cover mixture for a nice aroma.

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Stuffed Mawa Modak Recipe (Khoya Modak)

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Mawa modak stuffed with dates and nuts mixture is a perfect modak recipe for the Ganesh Chaturthi festival! In Maharashtra, these are known as ‘Khavyache modak’.

Kanan

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Serving Size 10

US measuring cups are used (1 cup = 240 ml)

Cook ModePrevent your screen from going dark

Ingredients

For outer covering:

• 2 cups Khoya (Mawa), grated or crumbled
• ½ cup Powdered sugar (Confectioner’s sugar or icing sugar)

For stuffing:

• ⅓ cup Dried figs, chopped finely (or 6 Dates)
• 1 tablespoon Desiccated coconut
• 2 tablespoons Cashew nuts, coarsely ground
• 2 tablespoons Almonds, coarsely ground

Instructions

• Making Outer Layer:

  – Take khoya and powdered sugar in a pan and cook on medium heat. Keep stirring and cooking for 4-5 minutes or till the mixture becomes thick and fat starts to ooze out from the sides.

  – Remove it to a plate and let it cool to touch (WARM).
• Make Stuffing:

  – In a bowl, take chopped dates (or figs), add dry coconut and coarsely ground nuts. Mix well.
• Shaping Modak:

  – Now the mawa mixture is cool enough to handle. Try pinching small portion and it should come together like a ball. If not then you can few teaspoons of milk as a binding.

  – Now grease the modak mould using ghee. Keep the mould close, add a small portion of mawa mixture from the bottom hole and using your finger start pressing around the edges tightly and evenly.

  – Then stuff with a teaspoon of mixture in the hollow center.

  – Cover the bottom part with khoya mixture, press it tightly to seal and smooth out.

  – Open the mould. Carefully remove it and place it on a plate. Repeat the same for rest.

Notes

Variations:

• To make saffron flavor modak, dissolve few strands of saffron into 2 teaspoons of warm milk and add while cooking khoya mixture.
• You can add 1 teaspoon of rose water or kewra water into the outer cover mixture for a nice aroma.
• You can use your choice of other nuts into stuffing mixture like pistachios, walnuts, pecans, hazelnuts.

Nutrition

Serving: 1modak | Calories: 248kcal (12%) | Carbohydrates: 14.7g (5%) | Protein: 12.1g (24%) | Fat: 16.2g (25%) | Saturated Fat: 10.1g (51%) | Cholesterol: 51mg (17%) | Sodium: 85mg (4%) | Potassium: 183mg (5%) | Fiber: 1.3g (5%) | Sugar: 9.7g (11%)

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