Mawa Modak | Khoya Modak

Cook Mawa

1. Grease the modak moulds with a bit of ghee or oil. Place aside.
2. Crumble finely or grate mawa or khoya.
3. Heat a pan. Keep the flame to a low and add 1.5 cups of the grated mawa.
4. Keep stirring on low heat for a minute. The mawa will begin to melt.
5. When the mawa begin to melt, add the sugar to the mawa and stir for a minute.
6. Soon the mawa mixture will start releasing fat.
7. Once the mixture starts bubbling, then sprinkle cardamom powder.
8. The mixture will start thickening. Continuously keep stirring so that the mixture cooks evenly and does not get burnt.
9. Keep stirring on low heat until the mixture starts leaving the edges of the pan.
10. Do not overcook the mixture as then the modak will turn out chewy and dense.
11. Immediately transfer the mixture in another plate or tray.
12. Allow the mixture to become warm at room temperature.

Assemble and Shape Mawa Modak

1. Then knead to a soft dough while the mixture is still warm.
2. Make small balls from the dough while still warm.
3. Place a small mawa ball in the modak mould. Simply press the mawa ball so that it takes the shape of the mould.
4. Gently unmould and repeat the same with the rest of mixture.
5. Place the modak over a greased plate. Lightly spread some ghee or a neutral oil on the plate. You can also use banana leaf or turmeric leaf instead of a plate.
6. Offer mawa modak to Bhagwan Ganesha. These modak can also be refrigerated and then served later.