Mawa Modak

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.

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.

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

How to Make Mawa Modak

• Crush saffron strands to fine powder using a mortar and pestle. Reserve
• Crumble the Mawa.

• 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.

• 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.

• 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.

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.