How to make Mawa Modak -

Grated mawa cooked with sugar and shaped into modaks

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mawa (khoya) (मावा/ खोवा ), Sugar (चीनी)

Cuisine : Indian

Course : Mithais


For more recipes related to Mawa Modak checkout Gulab Jamun, Dry Fruit Mawa Ladoo, Mawa Til ke Laddoo. You can also find more Mithais recipes like Churma Laddoo Kopra Pak Instant Coconut Laddoo Baked Mishti Doi - SK Khazana

Mawa Modak

Mawa Modak Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Mawa Modak Recipe

  • Mawa (khoya) grated 2 cups

  • Sugar 1/4 cup

  • Saffron (kesar) soaked large pinch

  • Liquid glucose 1 teaspoon

  • Green cardamom powder 1/4 teaspoon

  • Oil for greasing

  • Pistachios slivered for garnish

Method

Step 1

Heat a non-stick pan, add mawa and sugar and stir on low heat till both mawa and sugar melt.

Step 2

Add soaked saffron and mix well. Add liquid glucose, mix and cook till the mixture thickens. Add green cardamom powder, mix and cook for 2-3 minutes.

Step 3

Take the pan off the heat and transfer the mixture into a large bowl and set aside to cool down to room temperature.

Step 4

Grease the modak mould with some oil. Stuff it with a portion of the mixture and press gently.

Step 5

Demould, arrange the modaks on a serving platter, garnish with pistachios and serve. Or transfer into an airtight container and refrigerate to serve when required.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.