Mawa Modak

By Masterchef Sanjeev Kapoor

From Sanjeev Kapoor's Kitchen

Prep: 10 minutes

Cook: 30 minutes

Method: Moderate

Course:

Type: Indian

Key Ingredients:

Mawa
sugar

Mawa modak, also known as khoya modak, is a delectable Indian sweet that holds a special place in the hearts of devotees, especially during the festival of Ganesh Chaturthi. This traditional delicacy is not only a treat for the taste buds but also an essential offering made to Lord Ganesha, the elephant-headed Hindu deity widely revered as the remover of obstacles and the god of beginnings.

Cooking Tips: 1. Use Fresh Ingredients 2. Roast the mawa (khoya) on low to medium heat to prevent it from burning. Stir continuously to avoid sticking to the bottom of the pan. 3. The sweetness of mawa modak is a matter of personal preference. Taste the mixture as you add sugar and adjust the amount to your liking. 4. Use freshly ground cardamom powder for a delightful aroma and flavor. You can also add a few saffron strands for an exotic touch. 5. Allow the mawa and sugar mixture to cool down a bit before shaping the modaks. Handling it while it's still too hot can be challenging. 6. Before shaping the modaks, apply a tiny amount of ghee or oil to your hands. This prevents the mixture from sticking to your hands and makes shaping easier. 7. Traditional modak molds are available and can help you create intricate designs easily. Grease the mold with ghee before use to prevent sticking. 8. Get creative with garnishes. Chopped nuts like almonds, cashews, or pistachios add a pleasant crunch and visual appeal..

Serving Suggestion : Serve it fresh.

Ingredients

Mawa (khoya) grated 2 cups
Sugar ½ cup
Saffron (kesar) 10-12 strands
Liquid glucose 1 teaspoon
Green cardamom powder 1/4 teaspoon
Ghee for greasing

Methods

Heat a non-stick pan, add 2 cups mawa and ½ cup sugar to it and stir on low heat until both mawa and sugar melt.
Add 1 tsp liquid glucose to the prepared mixture.
Add ¼ tsp green cardamom powder to it.
Next add 10-12 saffron strands to the mixture and mix it well.
Keep stirring it and cook till the mixture thickens and turns slightly brown like this.
Take the pan off the heat and transfer the mixture into a plate and set aside to cool down at room temperature.
Grease the modak mould with some ghee. Stuff it with a portion of the mixture and press gently.
Demould, arrange the modaks on a serving platter, garnish with pistachios and serve. Or transfer into an airtight container and refrigerate to serve when required.