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    Home » Ganesh Chaturthi Festival Foods

    Mawa Modak

    Published: Sep 18, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 2 Comments

    34 shares
    Jump to Recipe

    Infused with saffron and cardamom, here is my easy Kesar Mawa Modak recipe. These Instant Modak need just four ingredients and are ready in under 20 minutes. Don't have Modak Mould? No worries, I am also going to show you how to shape them as Pedas.

    Mawa Modak in a platter with marigolds on the side
    Jump to:
    • What is Mawa
    • What is Mawa Modak
    • Ingredients
    • How to Make Mawa Modak
    • Storing
    • Peda Modak
    • Tips for Best Mawa Modak
    • More Indian Dessert Recipes
    • Recipe

    Modak is a must for Ganapati Bappa, especially during the 10-day Ganesh festival celebrated in India. In Western India, Ukadiche Modak and Talniche Modak are quite popular. In addition to these "Peda Modak" are also offered as Prasad and they are very easy to make at home!

    What is Mawa

    Mawa also known as Khoa or Khoya are concentrated milk solids. It is made by simply cooking down milk until the moisture is evaporated and just the milk solids are left.

    Making homemade Mawa takes time and patience. I love the convenience of using store-bought Mawa that is readily available in Indian stores here in the US. I have tried a few brands of Mawa for this recipe and found the Vadilal brand the best as it has only two ingredients - milk and heavy cream and does not have any additives.

    Mawa Modak in a platter

    What is Mawa Modak

    In India, one of the most beloved sweet delicacies is Mawa Modak, a divine treat prepared from milk solids and sugar, traditionally offered as a sacred offering to Lord Ganesha. In the state of Maharashtra, it goes by the name "Khavyache Modak." While Modak comes in various tempting flavors like rose, nutty, or even chocolate modak, this quick Modak recipe we're about to explore features the aromatic blend of saffron (Kesar) and aromatic cardamom (Elaichi).

    You might have heard of the renowned Mawa Modak from Mumbai's iconic Siddhivinayak Temple, and today, I'm excited to share my simple homemade take on them.

    Mawa Modak and Peda in platters

    Ingredients

    • Mawa - Frozen Mawa is readily available in the freezer aisle at Indian grocery stores. Make sure to buy one with no additives as it will completely change the texture of the Modak. The one from Vadilal has milk and cream as ingredients, it has a grainy texture and can be easily crumbled by hand.
    • Sugar - granulated sugar works perfectly for this recipe as it easily melts along with the khoya.
    • Saffron - saffron adds a rich floral aroma and a beautiful orange color
    • Cardamom - a must in Indian dessert, cardamom adds warm sweet notes
    ingredients for Mawa Modak

    How to Make Mawa Modak

    • Crush saffron strands to fine powder using a mortar and pestle. Reserve
    • Crumble the Mawa.
    phots one and two showing prep for Mawa Modak
    • Add the Mawa to a pan. Cook on medium-low heat for two minutes or until the Mawa starts to melt.
    • Add sugar, cardamom, and saffron. Mix well.
    photos three through six showing how to make Khoya Modak
    • Cook as the mixture starts to bubble and the fats start to separate for about two minutes
    • Continue cooking for another five to seven minutes or until the mixture starts to leave the sides of the pan and starts to thicken. The texture should be like a thick cake batter at this point. Note: Do not overcook the Mawa as it will make the Modak chewy. Also keep the heat low, so the Mawa does not brown.
    • Take out the mixture in a bowl and allow to cool for 10 to 15 minutes. The mixture will continue to thicken up and become more dough-like as it cools down.
    photos seven through ten showing how to cook Khoya Modak  mixture
    • Lightly grease the Modak Mould. Make balls using about 2 teaspoons of the warm Mawa dough and place them on one side of the Mould indents. Close the Mould and press in the dough from the bottom opening of the Mould making sure the dough is completely filling the Modak shape. Then remove any excess dough that may be on the outside of the Mould.
    • Gently open the Modak Mould and you will have the Modak shaped beautifully in the center of each indent. Remove any excess dough that is around the sides of the Modak using a small pointy spoon or a butter knife.
    • Carefully take out the Modak.
    photos elevan though fourteen showing how to shape mawa modak using a mould

    Storing

    Mawa Modak is a perfect make-ahead dessert. They can stay well at room temperature for 2 to 3 days. I recommend refrigerating them for upto 2 weeks in an airtight container. Before serving bring them to room temperature by simply keeping them out on the counter for an hour.

    Kesar Mawa Modak and Peda in plates

    Peda Modak

    If you do not have Modak Mould, simply shape the dough like Pedas. Take a tablespoon of dough and roll it on the palm of your hands to make a round ball. Gently press teh ball to form a thick disc. 

    Optional Steps:

    1. Using the back of a clean highlighter make an indent in the middle of the Peda. 
    2. Garnish the Peda with sliced nuts if you like.
    Photos showing how to shape Mawa Peda

    Tips for Best Mawa Modak

    • Use good quality Mawa. Although, I am using the frozen Mawa, make sure to check the date on it so it's fresh.
    • Do not overcook the dough, this way the Modak (or Peda) will not become chewy.
    • Do not have Modak Mold? Shape them as Peda!

    More Indian Dessert Recipes

    • Kalakand
    • Badam Burfi
    • Rava Laddu
    • Coconut Karanji
    • Shrikhand

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Mawa Modak in a platter
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    5 from 2 votes

    Mawa Modak Recipe

    Easy recipe for Peda Modak flavored with Saffron and Cardamom
    Prep Time5 minutes mins
    Cook Time5 minutes mins
    Shaping10 minutes mins
    Total Time20 minutes mins
    Course: Dessert
    Cuisine: Indian
    Servings: 30 Mini Modak
    Calories: 74kcal
    Author: Archana Mundhe

    Equipment

    • Non Stick Frying Pan
    • Modak Mould

    Ingredients

    • 1 pinch saffron
    • 12 oz mawa (341 grams) Highly recommed Vadilal Brand , see notes
    • ½ cup sugar
    • 1 teaspoon ground cardamom
    • 1 teaspoon ghee optional

    Instructions

    • Crush saffron strands to fine powder using a mortar and pestle. Reserve
    • Crumble the Mawa and add to a pan. Cook on medium-low heat for two minutes or until the Mawa starts to melt.
    • Add sugar, cardamom, and saffron. Mix well and cook as the mixture starts to bubble and the fats start to separate, about two minutes
    • Continue cooking for another five to seven minutes or until the mixture starts to leave the sides of the pan and starts to thicken. The texture should be like a thick cake batter at this point. Note: Do not overcook the Mawa as it will make the Modak chewy. Also keep the heat low, so the Mawa does not brown.
    • Take out the mixture in a bowl and allow to cool for 10 to 15 minutes. The mixture will continue to thicken up and become more dough like as it cools down.
    • Lightly grease the Modak Mould. Make balls using about 2 teaspoons of Mawa dough and place them in the Mould. Close the Mould and push the dough from the bottom opening of the Mould making sure the dough is completely filling the Modak shape and remove any excess dough that may be on the outside of the Mould.
    • Gently open the Modak Mould and you will have the Modak shaped beautifully in the center of each indent. Remove any excess that is around the sides of the Modak shape using a small pointy spoon or a butter knife.
    • Carefully take out the Modak on a serving plate. Continue to shape Modak with the remaining dough.

    Video

    Notes

    Mawa - Frozen Mawa is readily available in the freezer aisle at Indian grocery stores. Make sure to buy one with no additives.  Vadilal brand had the best Mawa with only milk and cream as ingredients. It has a grainy texture and can be easily crumbled by hand and makes best Mawa Modak. 

    Nutrition

    Calories: 74kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 43mg | Potassium: 1mg | Fiber: 0.02g | Sugar: 3g | Vitamin A: 72IU | Vitamin C: 0.2mg | Calcium: 108mg | Iron: 0.01mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Amruta says

      September 23, 2023 at 12:32 pm

      Can we use ricotta cheese instead of mawa ?

      Reply
      • Archana says

        September 23, 2023 at 1:51 pm

        yes! You will have to cook it a bit longer to remove all the water content.

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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