Mawa Modak Video, Khoya Modak Recipe by Tarla Dalal

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Rich and luscious, the Mava Modak is a melt-in-the-mouth treat, which puts other mithai to shame with its unique taste and texture. Although it is quite a grand fare, the good news is that it is much easier to make than the traditional modak, which requires a bit of deft handwork. This modak on the other hand just requires you to pack the mixture into the modak mould, and de-mould after a press

Recipe Description for Mawa Modak, Khoya Modak Recipe

Preparation Time: 5 mins
Cooking Time: 6 mins
Makes 25 modaks
Show me for modaks

Ingredients

For Mawa Modak
1 1/2 cups crumbled mawa (khoya)
5 tbsp powdered sugar
1 1/2 tbsp chopped pistachios
1/4 tsp cardamom (elaichi) powder
few saffron (kesar) strands
1 tbsp warm milk

Method

For mawa modak

To make {span class="bold1"}kesar mawa modak{/span}, combine warm milk and saffron in a small bowl, mix well and keep aside.
Add mawa in the deep non-stick pan, cook on medium flame for 3 to 4 minutes, while stirring continuously.
Add the saffron- milk mixture and further cook on medium flame for 2 minutes.
Spread the mawa mixture in deep plate and keep aside to cool for 10 to 15 minutes.
Crumble the mava with your fingertips, add powdered sugar, cardamom powder and pistachios. Mix well and refrigerate for 10 minutes.
Take a portion of the mava mixture, place it on one side of the greased modak mould and close the modak mould tightly.
Remove the excess modak mixture from the edges of the modak mould and demould the modak.
Repeat steps 6 and 7 to shape remaining modaks.
Serve the {span class="bold1"}kesar mawa modak{/span} immediately or use as required.