Mawa Modak Khoya Modak

About Mawa Modak

While this is also a decadent version, a traditional modak is this Ukadiche Modak – with an outside covering made of rice flour dough, stuffed with a delicious sweet and flavorful coconut-jaggery mixture. This is steamed. So, the final results are quite different. In addition to the steamed modak, there are varieties like the Fried Modak. Then, also some ingredient and flavor specific ones like this quick Mawa Modak, Rava Modak, Mango Modak, Dry Fruits Modak and the fancy Chocolate Modak. Modak is not favored just in Maharashtra, but also popular in South India. There it is called Kozhukattai and are made in Tamil Nadu and Kerala on the auspicious festival of Vinayaka Chaturthi. Most of the times, the classic Ukadiche Modak and Fried Modak is what people prefer making during Ganesh Chaturthi. Although, this Khoya Modak is also a good option for the same. Once you bite into one of the favorite sweets of Lord Ganesh, the modak (other being ladoo); you’ll know why literally every Maharashtrian is so fond of a modak! Ganesha festival is a festival of opulence and very grand, especially in the state of Maharashtra. People have a joyous vibe, spirit and energy on all days of this festival. It is also quite divine to experience the singing of the Ganpati aarti during the day time. And when there’s a festivity like this, how can we not talk about food! Both go hand in hand. Thus, modak or other sweets as well as many more dishes only enhance the revelries during this particular time. Here is a special compilation of such Ganesh Chaturthi Recipes that you can easily refer to. You can make this Khoya Modak too in varied ways. Like, add some nuts, dry fruits or milk powder. Though, I have kept it basic and not used any of these. The most amazing thing is that you can prepare these ahead of time. Then, just refrigerate to last for 3 to 4 days. Also, the easiest and a quicker way of shaping the modak is to use a modak mould, which even I have done. But, if you have the time, patience, energy and are a pro at shaping modak, use your hands. You can easily source a mould online. Offer these rich and sumptuous modak as naivedya to Ganpati or feed them to your friends and family. They too will absolutely love these modak. Make sure to prepare a large batch as no one is going to stop at one!

How to make Mawa Modak

Prep and Make Mawa Mixture

1. First keep all the ingredients ready for the modak. Crumble finely or grate 250 grams mawa or khoya. Also, keep ¼ teaspoon cardamom powder and ½ cup sugar ready.
2. Grease the modak moulds with a bit of ghee or oil. Keep aside.
3. Heat a pan. Keep the heat to a low and add the 1.5 cups of grated mawa.
4. Keep stirring on low heat for a minute. The mawa would start melting.
5. When the mawa begins to melt, add ½ cup sugar.
6. Stir for a minute.
7. Soon the mixture will look liquid like.
8. Once the mixture starts bubbling, add ¼ teaspoon cardamom powder.
9. The mixture will start thickening. So, continuously keep stirring.
10. Keep stirring on low heat until the mixture starts leaving the edges of the pan.
11. When the mixture begins to leave the side of the pan, switch off the heat. Immediately transfer the mixture in another bowl/dish/thali.  Remember not to overcook the mawa mixture, as then the texture will turn out chewy and dense.
12. Allow the mixture to cool and become warm. Then knead the mixture gently into a dough, while it is still warm. I have changed my glass dish to a metal thali, as it was more convenient for me to knead on a metal dish.

Make Mawa Modak

13. Make small balls from the dough while it is still warm.
14. Place a small mawa ball in the greased modak mould.
15. Press the mawa ball with your fingers so that it takes the shape of the mould.
16. Gently unmould and repeat the same with the rest of mixture. I got about 9 mawa modak from the modak mixture.
17. Place the khoya modak over a greased plate. You can choose to lightly spread some ghee or a neutral oil on the plate or use a banana leaf or turmeric leaf.
18. Offer Mawa Modak to Bhagwan Ganesha. These modak can also be refrigerated and served later.

Expert Tips

This Mawa Modak recipe is similar to the Mango Modak and Chocolate Modak, as it isn’t about a separate filling and outer covering. Here, a mawa mixture is prepared and then shaped into modak. That’s about it. So, it automatically becomes faster. Still, keeping these things in mind will help:

The mawa or khoya you use, has to be fresh and of the best quality, not stale or rancid.For this, source your ingredients from a reliable shop/store. Saves on the extra time that will go in checking.Avoid overcooking of mawa mixture. This will result in denser khoya modak.When preparing these modak for the deities or otherwise too, you have to maintain proper hygiene, prayerfulness and purity.To make sweeter modak, add more sugar. If you are habituated of less sweetness, reduce the quantity.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Puran Poli Recipe Rava Laddu Recipe | Suji Ke Laddu Besan ke Laddu Recipe (Easy Diwali Sweet) Coconut Ladoo Recipe | Nariyal ke Laddu Made In 3 Unique Ways This Mawa Modak recipe post from the archives first published in September 2016 has been republished and updated on 24 July 2022.

title: “Mawa Modak Khoya Modak " ShowToc: true date: “2024-10-13” author: “Harlan Yarbrough”

About Mawa Modak

While this is also a decadent version, a traditional modak is this Ukadiche Modak – with an outside covering made of rice flour dough, stuffed with a delicious sweet and flavorful coconut-jaggery mixture. This is steamed. So, the final results are quite different. In addition to the steamed modak, there are varieties like the Fried Modak. Then, also some ingredient and flavor specific ones like this quick Mawa Modak, Rava Modak, Mango Modak, Dry Fruits Modak and the fancy Chocolate Modak. Modak is not favored just in Maharashtra, but also popular in South India. There it is called Kozhukattai and are made in Tamil Nadu and Kerala on the auspicious festival of Vinayaka Chaturthi. Most of the times, the classic Ukadiche Modak and Fried Modak is what people prefer making during Ganesh Chaturthi. Although, this Khoya Modak is also a good option for the same. Once you bite into one of the favorite sweets of Lord Ganesh, the modak (other being ladoo); you’ll know why literally every Maharashtrian is so fond of a modak! Ganesha festival is a festival of opulence and very grand, especially in the state of Maharashtra. People have a joyous vibe, spirit and energy on all days of this festival. It is also quite divine to experience the singing of the Ganpati aarti during the day time. And when there’s a festivity like this, how can we not talk about food! Both go hand in hand. Thus, modak or other sweets as well as many more dishes only enhance the revelries during this particular time. Here is a special compilation of such Ganesh Chaturthi Recipes that you can easily refer to. You can make this Khoya Modak too in varied ways. Like, add some nuts, dry fruits or milk powder. Though, I have kept it basic and not used any of these. The most amazing thing is that you can prepare these ahead of time. Then, just refrigerate to last for 3 to 4 days. Also, the easiest and a quicker way of shaping the modak is to use a modak mould, which even I have done. But, if you have the time, patience, energy and are a pro at shaping modak, use your hands. You can easily source a mould online. Offer these rich and sumptuous modak as naivedya to Ganpati or feed them to your friends and family. They too will absolutely love these modak. Make sure to prepare a large batch as no one is going to stop at one!

How to make Mawa Modak

Prep and Make Mawa Mixture

1. First keep all the ingredients ready for the modak. Crumble finely or grate 250 grams mawa or khoya. Also, keep ¼ teaspoon cardamom powder and ½ cup sugar ready.
2. Grease the modak moulds with a bit of ghee or oil. Keep aside.
3. Heat a pan. Keep the heat to a low and add the 1.5 cups of grated mawa.
4. Keep stirring on low heat for a minute. The mawa would start melting.
5. When the mawa begins to melt, add ½ cup sugar.
6. Stir for a minute.
7. Soon the mixture will look liquid like.
8. Once the mixture starts bubbling, add ¼ teaspoon cardamom powder.
9. The mixture will start thickening. So, continuously keep stirring.
10. Keep stirring on low heat until the mixture starts leaving the edges of the pan.
11. When the mixture begins to leave the side of the pan, switch off the heat. Immediately transfer the mixture in another bowl/dish/thali.  Remember not to overcook the mawa mixture, as then the texture will turn out chewy and dense.
12. Allow the mixture to cool and become warm. Then knead the mixture gently into a dough, while it is still warm. I have changed my glass dish to a metal thali, as it was more convenient for me to knead on a metal dish.

Make Mawa Modak

13. Make small balls from the dough while it is still warm.
14. Place a small mawa ball in the greased modak mould.
15. Press the mawa ball with your fingers so that it takes the shape of the mould.
16. Gently unmould and repeat the same with the rest of mixture. I got about 9 mawa modak from the modak mixture.
17. Place the khoya modak over a greased plate. You can choose to lightly spread some ghee or a neutral oil on the plate or use a banana leaf or turmeric leaf.
18. Offer Mawa Modak to Bhagwan Ganesha. These modak can also be refrigerated and served later.

Expert Tips

This Mawa Modak recipe is similar to the Mango Modak and Chocolate Modak, as it isn’t about a separate filling and outer covering. Here, a mawa mixture is prepared and then shaped into modak. That’s about it. So, it automatically becomes faster. Still, keeping these things in mind will help:

The mawa or khoya you use, has to be fresh and of the best quality, not stale or rancid.For this, source your ingredients from a reliable shop/store. Saves on the extra time that will go in checking.Avoid overcooking of mawa mixture. This will result in denser khoya modak.When preparing these modak for the deities or otherwise too, you have to maintain proper hygiene, prayerfulness and purity.To make sweeter modak, add more sugar. If you are habituated of less sweetness, reduce the quantity.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Puran Poli Recipe Rava Laddu Recipe | Suji Ke Laddu Besan ke Laddu Recipe (Easy Diwali Sweet) Coconut Ladoo Recipe | Nariyal ke Laddu Made In 3 Unique Ways This Mawa Modak recipe post from the archives first published in September 2016 has been republished and updated on 24 July 2022.