Mawa modak recipe (Khoya modak recipe)

Mawa modak recipe for ganesh chaturthi –  The outer covering is made from sweetened mawa/khoya. It is stuffed with figs and nuts.

As you know that Modak is lord ganesha’s most favorite food. Hence it is offered to him during the ganpati festival. I have already shared the many modak recipes.

In Maharashtra, the modak made from mawa is known as khavyache modak. It is not stuffed like I shared today. usually the sweetened khoya mixture is made and the shaped into modak using the mould.

In this mawa modak recipe, The outer layer is made from mawa only. It is sweetened with powdered sugar. Then stuffing is made from dried figs, desiccated coconut and powdered nuts. Alternately you can made traditional coconut-jaggery stuffing as well.

Check out more modak recipes
Dry fruits modak  //  Malai modak  //  Chocolate modak  //  Coconut modak

How to make mawa modak recipe (Step by Step Photos):

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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 fat starts to ooze out from the sides. it took me 4-5 minutes.

6) Remove it to a plate and let it cool to touch.

7) Meanwhile prepare the stuffing. Take chopped figs in a bowl. add dry coconut and powdered cashews and almonds.

8) Mix well and keep it aside.

9) Now khoya is warm and cool enough to handle. Break it using your fingertips and make sure there are no lumps.

10) If you pinch it, khoya will come together. If not then you can add few teaspoons of milk.

11) Dust your modak mould using the powdered sugar. So you can easily remove the modak without breaking or sticking to the moulds. Take small ball and put into the mould. Using your finger tightly pack it and make hollow center.

12) Add couple of teaspoons of stuffing mixture.

13) cover the part using little khoya mixture.

14) Press it so it seals properly.

15) Open the mould carefully and remove it.

16) Arrange them on the plate and continue shaping till you finish all of them. Don’t forget to dust the mould with powdered sugar every time.

Modaks are ready to serve to the god. Apart from modak, ladoo and savory dishes are also served. I have made the complete list of sweet and savory recipes for Ganesh chaturthi festival.

Serving suggestion: It can be offered to Lord Ganesha during the ganesh chaturthi festival.

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5 from 2 votes

Mawa modak recipe (Khoya modak recipe)

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

Course Dessert

Cuisine Indian

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 10 modaks

Author Kanan

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:

• Take khoya and powdered sugar in a pan. Turn the heat on medium heat.
• Mix well. As it gets heat up, it will starts to melt.
• Keep stirring and continue cooking.
• Cook till 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.

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

• Now khoya 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 few teaspoons of milk.
• Dust your modak mould using the powdered sugar. So you can easily remove.
• Take small ball and put into the mould. Using your finger tightly pack it and make hollow center.
• Add couple of teaspoons of stuffing mixture.
• cover the part using little khoya mixture.
• Press it so it seals properly.
• Open the mould carefully and remove it.
• Arrange them on the plate and continue shaping till you finish all of them.

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