Authentic Mawa Modak Recipe – Saffron Cardamom Sweet for Prasad

Last Updated on 2 months by Neha Deshmukh

Authentic Mawa Modak Recipe – Saffron Cardamom Sweet for Prasad

Hey everyone! If you’ve ever celebrated Ganesh Chaturthi, or just have a sweet tooth for truly comforting Indian desserts, you need to try this Mawa Modak recipe. It’s a family favorite, and honestly, making these little beauties fills the house with the most incredible aroma. I first made these with my grandmother, and it’s a tradition I cherish every year. Let’s get started!

Why You’ll Love This Recipe

These aren’t just any sweets; Mawa Modaks are considered Lord Ganesha’s favorite! They’re soft, subtly sweet, and bursting with the flavors of saffron, cardamom, and your choice of nuts. Plus, they’re surprisingly easy to make – don’t let the beautiful shape intimidate you! This recipe is perfect for festive occasions, or honestly, just a cozy afternoon treat.

Ingredients

Here’s what you’ll need to create these delightful Modaks:

• 2 cups mawa/khoya (about 250g)
• 0.5 cup powdered sugar (about 60g)
• 2 tablespoons milk (30ml)
• 1 pinch saffron strands (about 10-12 strands)
• 0.5 teaspoon cardamom powder (about 2.5g)
• As needed almonds/cashews for stuffing (about 1/2 cup, chopped – 60g)

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Mawa/Khoya Quality & Types

Mawa, also known as khoya, is the star of the show. You can find it at Indian grocery stores, and sometimes even well-stocked supermarkets. There are different types – chikna mawa is softer and richer, while daanedaar mawa is a bit grainy. Either works, but chikna mawa will give you a smoother dough.

Saffron: Varieties and Impact on Flavor

A little saffron goes a long way! Look for good quality saffron strands – they’ll have a vibrant color and a strong aroma. Kashmiri saffron is considered the best, but any good quality saffron will add that beautiful color and delicate flavor.

Cardamom: Fresh vs. Ground

Freshly ground cardamom is always best, if you can! The aroma is incredible. But good quality ground cardamom works perfectly well too.

Nut Options for Stuffing – Regional Preferences

Traditionally, a mix of almonds and cashews is used for the stuffing. But feel free to experiment! Some people add pistachios, or even a little bit of grated coconut. My aunt always adds a tiny bit of dried rose petal for a unique floral note.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the mawa. Heat a pan on medium heat and add the mawa. Roast for 3-4 minutes, stirring constantly, until it becomes aromatic. This step is important – it gets rid of any excess moisture and gives the mawa a lovely, slightly nutty flavor. Let it cool for about 5 minutes.
2. While the mawa is cooling, soak the saffron strands in warm milk for about 2 minutes. This helps release the color and flavor.
3. Now, add the saffron-infused milk to the cooled mawa. Mix well until everything is nicely combined.
4. Add the powdered sugar and cardamom powder. Now comes the fun part – kneading! Knead everything together into a smooth, pliable dough. It should be soft but not sticky.
5. Grease your palms lightly with ghee or oil. Take a lemon-sized portion of the dough and flatten it into a cup shape. Fill it with your chopped nuts.
6. Gently shape the modak using modak moulds (you can find these online or at Indian grocery stores). If you don’t have moulds, you can shape them by hand – it just takes a little practice!
7. Arrange the finished modaks on a plate.

Expert Tips

A few little secrets to make your Modaks perfect:

Achieving the Perfect Dough Consistency

The dough should be soft and smooth, but not sticky. If it’s too sticky, add a little more powdered sugar. If it’s too dry, add a tiny splash of milk.

Tips for Easy Modak Shaping

Greasing your palms is key! It prevents the dough from sticking. Don’t be afraid to practice – it gets easier with each Modak you make.

Understanding Mawa Roasting – Avoiding Graininess

Roasting the mawa properly is crucial. Don’t over-roast it, or it will become grainy. Keep stirring constantly to prevent it from burning.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Mawa Modak Adaptation: Substitute the mawa with a vegan khoya alternative made from cashew or almond.
• Gluten-Free Considerations: This recipe is naturally gluten-free! Just double-check that your powdered sugar doesn’t contain any gluten-based additives.
• Spice Level Adjustment – Adding a Hint of Nutmeg: A tiny pinch of nutmeg adds a lovely warmth to the Modaks. My friend swears by it!

Ganesh Chaturthi Prasad Special – Traditional Offerings

Modaks are traditionally offered to Lord Ganesha during Ganesh Chaturthi. They represent prosperity and auspiciousness. Making them with love and devotion is what truly matters.

Serving Suggestions

Serve the Modaks as prasad (a blessed offering) or simply enjoy them with a cup of chai. They’re delicious warm or at room temperature.

Storage Instructions

You can store the Modaks in an airtight container in the refrigerator for up to 3 days.

FAQs

Got questions? I’ve got answers!

What is Mawa/Khoya and where can I find it?

Mawa, or khoya, is a milk solid commonly used in Indian sweets. You can find it at Indian grocery stores, and sometimes in the international aisle of larger supermarkets.

Can I make Modaks ahead of time and freeze them?

You can freeze unsteamed Modaks for up to a month. Arrange them on a baking sheet lined with parchment paper and freeze until solid, then transfer to a freezer-safe container.

What is the significance of Modaks in Hindu tradition?

Modaks are believed to be Lord Ganesha’s favorite sweet. Offering them during Ganesh Chaturthi is a way to show devotion and seek blessings.

How do I prevent the Modaks from cracking during steaming/cooking?

This recipe doesn’t require steaming or cooking! These are made with roasted mawa and enjoyed as is.

Can I use a different type of sugar instead of powdered sugar?

While powdered sugar gives the smoothest texture, you can use granulated sugar, but you’ll need to grind it finely first.

Enjoy making these delicious Mawa Modaks! I hope they bring as much joy to your home as they do to mine. Happy cooking!