Khoya/mawa modak recipe … Ganesh chaturthi special sweet/mithai

khoya modak

Khoya/mawa modak is also called as peda modak and is very popular in Mumbai during Ganesh Chaturthi festival.  This is one easy, quick and delicious modak recipe which is done only with 2 main ingredients i.e  khoya and sugar.  There are different varieties of modak prepared on this occasion like stuffed modak, malai modak, kesar modak, chocolate modak and so on.  Today I am sharing this recipe of yummy and moist khoya modak that you can easily make at home. Celebrate Ganesh Chaturthi with this easy and yummy khoya modak ..Ganpati Bappa Morya !!

khoya modak1

Prep Time :  10 mins

Cook Time :  8-10 mins

Servings :  7-8  small modaks

Indian cuisine

 

INGREDIENTS

Khoya/mawa – 1 1/2 cups

Powdered sugar – 1/2 cup

Cardamom powder – 1/4 teaspoon

Few saffron strings soaked in 2 tablespoons of milk

Ghee to grease the mould

HOW TO MAKE OR PREPARE KHOYA/MAWA MODAK RECIPE

Crumble or grate the khoya.   Heat a pan or kadai on a low flame.   Add the khoya and keep stirring continuously for 4-5 minutes till it oozes out with oil.  Cook on a low flame till the mawa becomes like a dough.  It should not take more than 5 minutes.

IMG_7250IMG_7251

IMG_7252IMG_7253

Transfer the khoya to a mixing bowl.  Once it is comes to room temperature, add powdered sugar, cardamom powder and saffron soaked in milk and mix well.  Knead it into a smooth dough.

IMG_7254IMG_7255

Grease the mould with little ghee.  Take a small portion of the mawa mixture and place it in the mould.  Level the bottom of the mould.  Now close the mould tightly and  remove the excess mawa mixture from the edges of the modak mould.

IMG_7256IMG_7257

IMG_7258IMG_7259

Demould carefully and arrange it in a plate.  Repeat the process and  grease the mould again to make the modaks.

IMG_7261khoya modak2

Delicious and rich khoya modaks are now ready for Ganesh Chaturthi.

khoya modak3

NOTES/TIPS

Take care to heat khoya on a low to medium flame or else it might get burnt or change its colour.  You can use non-stick pan or kadai for making modak.

Keep it refrigerated.  It stays for good for upto 2 days.

Ensure to grease the mould everytime you make the modaks.

If the khoya/mawa mixture becomes too dry or crumbly, just add few teaspoons of milk and knead again to make a smooth dough.  If the mixture is sticky or wet,  add little milk powder or refrigerate dough for 1 hour and then shape modaks  out of it.

I added half cup of powdered sugar.  If you prefer less sweet, you can add just 1/4 cup of sugar.  Adjust the sugar according to taste desired by you.

2 Responses to Khoya/mawa modak recipe … Ganesh chaturthi special sweet/mithai

  1. Naresh Kanwar says:

    grt sweet dish, i lie it.

Leave a Reply to Naresh Kanwar Cancel reply

Your email address will not be published. Required fields are marked *