Mawa modak recipe is an easy way to prepare mouth-watering modaks instantly. You can prepare it and store it in refrigerator for a week or so.
You can prepare this most relish sweet and present it to your friends and relatives during festive days or on any occasion. They will love it for sure! The process of making mawa modak is very simple that you can prepare it on festivals when you are busy with other preparations. So, definitely try out making mawa modaks with these easy to follow step-by-step instructions. Enjoy!
Soak saffron strands in warm milk. Set aside while preparing the modak mixture.
Heat ghee in a heavy bottom kadhai or casserole.
Add semolina (rava) fry till it turns light brown in color. Continuously stir the semolina while frying. If left unattended it burns very fast.
Next, add crumbled khoya (mawa). Mix semolina and khoya using a spatula. Now keep frying the khoya till it becomes smooth and the fat starts oozing from the sides. That is stage 1 of perfect frying.
In low to medium flame, keep frying the khoya till all the fat disappears and the khoya starts coming together like a soft dough. This is in stage 2.
Now, add the green cardamom powder and saffron soaked milk. Mix nicely. Keep frying until all the milk is absorbed by the khoya and once again it becomes like a soft dough. This is the final stage. Turn off the heat.
Transfer the khoya mixture to a wide bowl. Allow to cool down for 5 – 10 minutes or till it becomes lukewarm to touch.
Add powdered sugar and mix with your fingers to form a smooth, soft, non-sticky dough.
Take small portions and shape your modaks using mounds or your bare hands