Our Mawa Modak Recipe, is a must try this Ganesh Chaturthi because it is super quick and easy to make and just need 5 ingredients for melt in the mouth modaks. Bonus master the essential dos and don'ts to ensure your Modaks are perfect everytime.
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Understanding the Significance of Modak in Tradition
As the aroma of incense fills the air and chants echo in praise of Lord Ganesha, there's a sweet tradition that can't be overlooked—the making of modaks. These delightful dumplings are not just treats; they're offerings that embody affection, tradition, and gratitude during Ganesh Chaturthi. Believed to be the favorite sweet of the elephant-headed deity, they're made with immense love and offered in hopes of gaining wisdom and prosperity. So, gather your family, create sweet memories, and be ready to master this delicious symbol of devotion.
Today I will share with you one of the easiest and my goto recipe to make Modaks, my Mawa Modak Recipe.
What is Mawa Modak?
Mawa Modak are Modaks made from mawa (also knows as khoya), which is milk that has been reduced to a solid consistency. Mawa and Khoya are essentially the same, and are often used interchangeably in different regions of India.
The basic preparation involves cooking mawa milk powder with sugar, cardamom, milk and ghee to create a sweet, rich mixture. This mixture is then shaped into a dumpling and can be garnished with dried fruits or edible silver.
Essential Ingredients for Quick and Simple Mawa Modak
Here's what you'll need for homemade modaks that taste like they're straight from your grandmother's kitchen!
- Mawa or Milk Mava Powder, easily available in any Indian grocery store.
- Ghee, scoop out some homemade or store-bought ghee for that nutty flavor and perfect dough consistency.
- Milk, adding milk to mava or khoya, helps achieve the right consistency to shape the dumpling while keeping the mixture moist and preventing it from drying and crumbling.
- Sugar, you can use normal powdered sugar or even monk fruit if you ae watching your sugar intake. I have tried this recipe with both and trust me you won;t be disappointed with either or.
- Flavorings, like cardamom and kesar add a lovely aroma, taste and color to the Modak and should not be skipped.
- Garnish, although typically Modak don't need to be garnished, but if you want to go the extra mile, feel free to garnish it with some chopped nuts or edible silver flakes.
Mawa Modak Recipe Step-by-Step Guide
- Begin with heating ghee in a heavy bottom pan on medium heat. I like to use a cast iron pan or wok.
- Next add milk, crushed saffron strands and cardamom powder and bring the milk to boil.
- Then add the the milk powder and sugar and cook the mixture on low to medium heat while continuously stirring it, until the mixture thickens to form a non sticky mass. The clue is that that the wok or pan will start appearing cleaner as you stir the mixture.
- To check if the mixture is the right consistency, take a teaspoon of the mass and roll it into a ball and if the mixture takes the shape of a ball without sticking to your hands, then it's right consistency.
- Switch off the heat and let the mixture cool slightly. While still warm, shape the modaks using a modak mold or with your hands.
Using a Modak Mold
- Rub some ghee on your palms and grease the modak mold with ghee. Close the mold.
- Take a tablespoon of the mixture and stuff it into the mold from the open side pressing it all the way in. Remove any excess mixture from the base and level it before opening the mold. It's like tucking your favorite soft toy.
- Gently open the mold and your modak is ready to be plated or boxed.
- Garnish with nuts or edible silver if you like.
Traditional hand shaping technique
- Prep your palms by rubbing some ghee on it.
- Take a tablespoon of the mixture and roll it into a ball first.
- Now using your fingers pinch the ball to form a cone shape. You can use the thumb to create a slight indentation at the top, forming the characteristic modeak shape.
- Pinch the edges of the cone to make them sharper and to help the modak retain its shape.. use your fingers to smooth out the uneven area.
- Use your thumb or the back of a spoon to press lightly at the top of the cone, which helps defining the modak shape further.
Presentation tips to make your Modaks stand out
- Plating: Choose a vibrant plate that makes the natural color of the modaks pop; contrast is key.
- Accessorize: A few edible petals or leaves around the modaks add a festive touch, because who doesn't love a little greenery?
- Dusting: A light sprinkle of edible gold or silver dust or grated dry fruit can give that 'wow' factor.
- Personalize: If you're feeling artsy, use a toothpick to carve delicate designs on your modaks, showing off your personal flair.
Remember, we eat with our eyes first, so make those modaks not just taste but also look divine!
Tricks of the Trade: Expert Advice for Flawless Modaks
- Cracking Dough? Moisturize your dough with a few drops of warm milk and knead gently.
- Too Sticky? That's the ghee's cue – a little more, allow the mixture to cool, and you'll turn the tables.
- Uneven Shapes ? Relax, it's handmade charm. But, practice folding with similar pressure for uniformity.
- Uneven Sizes ? Use an ice cream scoop or spoon to portion the mixture evenly before shaping
- Filling Spills Out? Less is more. Reduce the filling slightly.
- Flavor Falling Flat? Amp up the cardamom or add a hint of saffron for an aromatic twist.
Serving and Enjoying Modaks
- Mawa Modaks can be served at room temperature or slightly chilled. They are typically enjoyed after they have set completely, which allows them to firm up.
- if you have a larger batch or want to make the presentation more special, you can place modaks in individual paper liners or small cupcake holders for an elegant touch.
Storing Mawa Modaks
It's best to store modaks in an airtight container in the refrigerator. They usually last up to a week, can you can let them come to room temperature before serving them.
So what are you waiting for, gather your loved ones and try our Mawa Modak Recipe.
More mithai recipes:
Easy Mawa Modak Recipe
Whip up melt-in-the-mount Mawa Modaks this Ganesh Chaturthi with our easy 5 ingredient recipe. Master the essential dos and don'ts to ensure your Modaks are perfect everytime.
Ingredients
- Ghee 1 tbsp
- Mawa Milk Powder 1 1/2 cup
- Milk 1 1/4 cup milk
- Sugar 1/2 cup
- Cardamom powder 1 tsp
- Saffron strands, a pinch
- Modak Mold
Instructions
- Begin with heating ghee in a heavy bottom pan on medium heat. I like to use a cast iron pan or wok.
- Next add milk, crushed saffron strands and cardamom powder and bring the milk to boil.
- Then add the the milk powder and sugar and cook the mixture on low to medium heat while continuously stirring it, until the mixture thickens to form a non sticky mass. The clue is that that the wok or pan will start appearing cleaner as you stir the mixture.
- To check if the mixture is the right consistency, take a teaspoon of the mass and roll it into a ball and if the mixture takes the shape of a ball without sticking to your hands, then it's right consistency.
- Switch off the heat and let the mixture cool slightly. While still warm, shape the modaks using a modak mold or with your hands.
Using a Modak Mold
- Rub some ghee on your palms and grease the modak mold with ghee. Close the mold.
- Take a tablespoon of the mixture and stuff it into the mold from the open side pressing it all the way in. Remove any excess mixture from the base and level it before opening the mold. It's like tucking your favorite soft toy.
- Gently open the mold and your modak is ready to be plated or boxed.
- Garnish with nuts or edible silver if you like.
Traditional hand shaping technique
- Prep your palms by rubbing some ghee on it.
- Take a tablespoon of the mixture and roll it into a ball first.
- Now using your fingers pinch the ball to form a cone shape. You can use the thumb to create a slight indentation at the top, forming the characteristic modeak shape.
- Pinch the edges of the cone to make them sharper and to help the modak retain its shape.. use your fingers to smooth out the uneven area.
- Use your thumb or the back of a spoon to press lightly at the top of the cone, which helps defining the modak shape further.
Notes
Tricks of the Trade: Expert Advice for Flawless Modaks
- Cracking Dough? Moisturize your dough with a few drops of warm milk and knead gently.
- Too Sticky? That's the ghee's cue – a little more, allow the mixture to cool, and you'll turn the tables.
- Uneven Shapes ? Relax, it's handmade charm. But, practice folding with similar pressure for uniformity.
- Uneven Sizes ? Use an ice cream scoop or spoon to portion the mixture evenly before shaping
- Filling Spills Out? Less is more. Reduce the filling slightly.
- Flavor Falling Flat? Amp up the cardamom or add a hint of saffron for an aromatic twist.
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