Mawa Modak, stuffed with a rich mixture of dates and assorted nuts, is an indulgent sweet treat, perfect for offering to Lord Ganesha during the auspicious Ganesh Chaturthi festival.
These decadent Mawa Modak made from soft and creamy mawa (also known as khoya), are especially popular in Maharashtra, where they are lovingly referred to as Khavyache Modak. This traditional Maharashtrian delicacy combines the richness of milk solids with the natural sweetness of dates and the crunch of finely chopped nuts, creating a melt-in-the-mouth dessert that is both festive and nourishing. Whether steamed or shaped raw and refrigerated, these modaks are not just a symbolic offering but also a celebration of flavor, tradition, and devotion.
You’ll Love This Mawa Modak Recipe:
These stuffed mawa modaks are a luxurious twist to the classic modak varieties and are perfect for Ganesh Chaturthi. The outer layer is rich, creamy, and made using just two ingredients—mawa (khoya) and powdered sugar. It has a melt-in-the-mouth texture and tastes just like peda!
What makes them truly special is the filling. These modaks are stuffed with a naturally sweet mixture of dates (or figs) and crunchy nuts, making them not just delicious but wholesome too.
Step-by-Step Preparation
1. Prepare the Outer Layer:
Heat crumbled mawa in a non-stick pan over a low flame. Stir until it becomes smooth and aromatic. Let it cool slightly, then mix in powdered sugar to form a soft dough-like mixture.
2. Make the Stuffing:
Finely chop soft, seedless dates or figs. Add chopped nuts like almonds, cashews, and pistachios. Mix everything well. This stuffing needs no cooking—just chop and combine.
3. Shape the Modaks:
Take a small mawa ball, flatten it, add the filling, seal the edges, and shape into a modak. Shape into modaks using a mould or your hands.
Modak is believed to be Lord Ganesha’s most loved offering, and while traditional versions like ukadiche modak (steamed) or fried modak are widely made, this stuffed mawa modak is a modern, no-fuss alternative that still honors the tradition.
Want something even quicker? Try the modak peda – an easy, non-stuffed version that takes just 20 minutes. Just combine soft mawa with powdered sugar, press the mixture into a modak mould, and you’ve got a quick, delicious sweet ready to enjoy—no cooking required!
These modaks beautifully blend tradition with a modern twist—perfect for festivals and family get-togethers.
Ingredient Notes:
- Khoya (Mawa): For ease and convenience, I usually go with store-bought khoya, which is readily available at any Indian grocery store, typically found in the refrigerated dairy section. It’s a great time-saver and delivers the perfect texture and flavor needed for this modak recipe.
- However, if you prefer homemade, you can absolutely make khoya from scratch using full-fat milk. I’ve also shared a quick and easy instant mawa recipe, which comes together in just a few minutes using milk powder—perfect when you’re short on time but still want that authentic flavor.
- Dates (or Figs): I’ve used California Medjool dates here because they’re soft, sweet, and easy to chop. However, I often use dried figs (anjeer) as well—they add a slightly chewy texture and work just as well in this recipe.
- In fact, you’ll notice in some of my step-by-step photos that I’ve used figs instead of dates. Honestly, I go with whatever I have on hand at the time, and both options taste wonderful.
- Nuts: For the filling, I’ve added chopped almonds and cashews, which are staples in most Indian mithai. They add a nice crunch and richness to the modak.
- That said, feel free to experiment with other nuts based on your preference. Pistachios, walnuts, pecans, or even hazelnuts can be used to create unique flavor combinations. Just make sure to chop them finely so the filling blends well and is easy to stuff.
How To Make Mawa Modak?
1) Start by Cooking Mawa and Sugar:
Place crumbled mawa (khoya) and powdered sugar into a non-stick or heavy-bottomed pan, ready for cooking. Cook over medium heat, stirring constantly to ensure the mixture blends smoothly and doesn’t stick to the base.
2) Cook Until Thickened:
Continue stirring for about 4–5 minutes. As it heats, the mixture gradually thickens and comes together into a smooth, dough-like texture. You’ll also see the ghee separating and releasing from the sides of the pan, indicating it’s done. That’s the sign it’s done.
3) Cool the Mixture Slightly:
Transfer the thickened mixture to a plate and spread it out slightly. Let it cool until it is just warm—not hot—so it becomes easier to handle with your hands. Meanwhile, you can start making the stuffing.
4) Prepare the Filling:
In a separate bowl, combine finely chopped soft dates or figs, dry grated coconut, and coarsely ground nuts like cashews and almonds. Mix everything thoroughly. The natural stickiness of the dates will help bind the filling.
5) Test the Mawa Mixture:
When the mixture has cooled slightly and is warm to the touch, take a small amount and gently roll it between your palms. It should come together smoothly like a ball. If it feels dry or crumbly, add a teaspoon or two of warm milk and knead gently for better binding.
6) Grease the Mould:
Brush a thin layer of ghee inside the modak mould to prevent sticking and ensure easy release. Keep the mould closed, and from the bottom opening, insert a small ball of the mawa mixture. Press it evenly against the mould’s walls with your finger to form a hollow space.
7) Add the Filling:
Spoon in about a teaspoon of the prepared date-nut mixture into the hollow center. Be careful not to overfill it.
8) Seal the Bottom:
Take a little more mawa mixture and cover the base, pressing gently to seal the filling inside. Smooth the surface to ensure an even finish.
9) Open the Mould Gently:
Once everything is sealed, carefully open the mould to reveal a beautifully shaped stuffed modak.
10) Finish and Repeat:
Remove the modak gently and place it on a greased plate. Repeat the same process for the remaining mixture until all your stuffed mawa modaks are ready to serve.
Expert Tips for Perfect Stuffed Mawa Modak:
1) Use Fresh or Properly Thawed Mawa:
For the smoothest texture and rich flavor, always use fresh mawa or thaw frozen mawa completely before use. Avoid using very dry, crumbly, or overly grainy khoya as it can affect the final taste and make shaping difficult. The consistency should be soft and pliable to form smooth modaks.
2) Choose Soft, Moist Dates:
Medjool dates are a great choice because of their naturally soft and sticky texture. They blend effortlessly with chopped nuts and coconut, binding the filling without needing any extra ghee or sweetener. If you’re using firmer dates, soak them briefly in warm water and pat dry before chopping.
3) Finely Chop or Coarsely Grind the Nuts:
To make the stuffing easy to handle and shape, make sure to chop the nuts finely or pulse them coarsely in a grinder. This not only improves the texture but also ensures even distribution in the filling. Larger nut pieces may tear the outer mawa layer while shaping.
4) Properly Grease the Mould:
Before using your modak mould, lightly grease the inside with ghee. This simple step ensures that the modaks release cleanly and hold their beautiful shape. Without greasing, the mixture may stick, making it hard to unmould neatly.
5) Allow Mawa Mixture to Cool Slightly:
Once the mawa-sugar mixture is cooked, transfer it to a plate and allow it to cool until it’s warm, not hot. Handling the dough while it’s too hot can be messy and uncomfortable, as it tends to stick to your hands. On the other hand, if it cools down completely, it may lose its moisture and become dry or crumbly. For smooth shaping and easy moulding, work with the mixture when it’s at a comfortably warm and pliable stage.
Variations For Khoya Modak
1) Keep It Classic (Plain):
For an elegant and traditional look, I’ve kept the outer layer plain, which allows the natural creamy white color of the mawa to shine. This makes the modaks look divine and perfect for offering as prasad.
2) Add a Saffron Touch:
If you enjoy the luxurious aroma and color of saffron, soak a few strands in 2 teaspoons of warm milk for 5–10 minutes. Gently pour the infused saffron milk into the khoya-sugar mixture during cooking. This not only enhances the flavor but also imparts a beautiful golden color and a rich, festive aroma to the modaks.
3) Rose or Kewra Water for Fragrance:
For a floral aroma, you can mix in 1 teaspoon of rose water or kewra water once the khoya mixture is cooked and slightly cooled. Avoid adding it over direct heat, as high temperatures can diminish its delicate aroma.
4) Cardamom for Traditional Flavor:
Add ½ teaspoon of ground cardamom (elaichi powder) to the mawa mixture during cooking to infuse a warm, traditional Indian sweet flavor that pairs beautifully with the stuffing.
5) Colored Modaks for Festivity:
Adorn the modaks with finely chopped pistachios, silver vark, or edible rose petals to give them a festive and graceful finish.
6) Garnish for a Festive Look:
Decorate the modaks with pistachios, silver leaf, or dried rose petals to add a festive flair and elegant look.