Mawa modak stuffed with dates and nuts blend is a culminate modak recipe for the Ganesh Chaturthi celebration. In Maharashtra, the modak made from mawa (khoya) is known as ‘Khavyache modak’.
❤️ You’ll Love This Mawa Modak Recipe
- The external layer is rich, sweet made from 2-ingredients only. That tastes just like peda.
- These mawa modak are stuffed with normally sweetened stuffing blend made from dates (or figs) and nuts.
- Stuffing is very simple to make. Fair chop and mix
You know that modak is Master Ganesha’s most favorite food. Usually, we make traditionalversions like ukadiche modak and fried modak to offer as a prasad. But in these advanced days, there are diverse modak recipes that are made and this stuffed mawa modak is one of them.
There is another form of khoya modak I have shared which is not stuffed. Takes 20 mins only (fair make blend and shape using modak form) and it is called modak peda.
🧾 Ingredient Notes
Here is the pic of the fixings you’ll require to make these khoya modak (mawa modak). Add up to 6 fixings and you’ll have tasty and gorgeous looking modaks ready.
Khoya (Mawa): For comfort, I mostly utilize store-bought khoya which is easily accessible in the Indian grocery store next to the dairy section. If you need you can make khoya at domestic. Too, I have shared the moment mawa recipe too.
Dates: I have utilized California Medjool dates. But in some cases I utilize figs instep (you can see in step-by-step photographs, I utilized figs). Any works fine, whichever is accessible at the moment I utilize that.
Nuts: I have utilize cashews and almonds which are most common in Indian sweets. You can utilize your choice of other nuts like pistachios, walnuts, pecans, and hazelnuts.
👩🍳 How To Make Mawa Modak? (Pics)
1) Take khoya and powdered sugar in a container and cook on medium heat.
2) Keep blending and cooking for 4-5 minutes or till the blend becomes thick and fat starts to overflow out from the sides.
3) Remove it to a plate and let it cool to the touch (WARM). Interim let’s make the stuffing.
4) In a bowl, take chopped dates (or figs), including dry coconut and coarsely ground nuts. Blend well and it’s ready.
5) Now the mawa blend is cool and sufficient to handle. Attemptsqueezinglittleparcel and it should come together like a ball. If not at that point you can few teaspoons of milk as a binding.
6) Presentlyoil the modak shape utilizing ghee. Keep the shapenear, include a littleparcel of mawa blend from the foot gap and utilizing your finger beginsqueezing around the edges tightly and evenly.
7) Then stuff with a teaspoon of blend in the hollow center.
8) Cover the bottom part with khoya blend, and press it tightly to seal and smooth out.
9) Open the mould.
10) Carefully evacuate it and put it on a plate. Rehash the same for the rest of mawa modak.
📖 Variations For Khoya Modak
I have kept the external layer plain since I needed the white-colored modaks. If you like saffron flavor, then you can break up a few strands of saffron into 2 teaspoons of warm drain and include whereas cooking khoya mixture.
You can include 1 teaspoon of rose water or kewra water into the external cover blend for a pleasant smell.