How to make Mawa Modak -
Mawa lovingly shaped into Lord Ganesha’s favourite modak – sweet devotion!
This recipe is from the book Mithai.
Main Ingredients : Khoya/mawa (खोवा / मावा), Sugar (चीनी)
Cuisine : Maharashtrian
Course : Desserts
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For more recipes related to Mawa Modak checkout Herbal Petha Paan Sandesh In Coconut Rabri, Mawa Kaju Cakes. You can also find more Desserts recipes like Double Chocolate Pudding with Strawberry Preserve Orange Raisin Muffins Paan Kulfi Sanjaji Poli
Mawa Modak Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 26-30 minutes
Cook time : 6-10 minutes
Serve : 16
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Mawa Modak Recipe
Khoya/mawa 375 grams
Sugar 1/2 cup
Liquid glucose 1 teaspoon
Green cardamom powder 1/4 teaspoon
Method
Step 1
Cook the khoya and sugar together in a large non-stick kadai on low heat, stirring continuously, till the sugar dissolves completely and the khoya starts to melt.
Step 2
Add the liquid glucose and continue to cook, stirring continuously, for twenty minutes, or till the mixture thickens and begins to leave the sides of the kadai.
Step 3
Add the cardamom powder and mix well. Remove from the heat and set aside to cool to room temperature.
Step 4
Divide the mixture into sixteen equal portions and shape into modak. Alternatively, shape the mixture in a modak mould and serve. Makes 16 modak/400 grams
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