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’.
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❤️Why I Love This 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.
🧾Ingredients
Here is the pic of the ingredients you’ll need to make these khoya modak. Total 6 ingredients and you’ll have delicious and gorgeous looking modaks ready.
Ingredient Notes
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.
🍳Step By Step Photo Instructions
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.
📖Variations:
- 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.
Check Out More Modak Recipes
- Chocolate modak
- Rava modak
- Til modak
- Coconut modak (chocolate covered)
PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
📋 Recipe Card
Stuffed Mawa Modak (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:
- 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
- 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.
Maya
Don’t see measurements how much khoya one cup or how about sugar?
Please tell us
Thanks
Kanan Patel
Ingredient amount and details are mentioned in the recipe card at the end of the post.
Varsha Baikar
Nice one 🙂 looks delicious. I have prepared similar ones but a bit differently. Thanks for sharing.
Kanan
Thanks