Last Updated on 2 months by Neha Deshmukh

Khoya Modak Recipe – Authentic Indian Sweet with Nuts & Saffron

Introduction

Oh, Modaks! Just the name brings back so many childhood memories of Ganesh Chaturthi at my Nana’s house. These little dumplings of goodness are more than just a sweet; they’re a symbol of devotion and festivity. I first made these myself when I was trying to recreate those same nostalgic flavors, and honestly, it took a few tries to get them just right. But trust me, the effort is SO worth it. This khoya modak recipe is a classic, packed with the richness of khoya, the crunch of nuts, and the delicate aroma of saffron. Let’s get cooking!

Why You’ll Love This Recipe

This khoya modak recipe is special because it’s relatively easy to make, even if you’re new to Indian sweets. It doesn’t require complicated techniques, and the result is a melt-in-your-mouth treat that’s perfect for festivals, celebrations, or just a sweet craving. Plus, the combination of khoya, nuts, and saffron is simply divine! It’s a flavor profile that’s both comforting and luxurious.

Ingredients

Here’s what you’ll need to make these delightful modaks:

• 1 cup unsweetened khoya (mawa) – about 200g
• 1/4 cup mixed nuts (cashew, almond, pistachio) – about 30g
• 1/4 cup sugar – about 50g
• 5 saffron strands
• 1 tablespoon warm milk – about 15ml
• Ghee (for greasing) – about 1-2 tablespoons

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Khoya (Mawa) – Types and Quality

Khoya, also known as mawa, is the star of the show. You’ll find different types – chhena (paneer-like), dabla (slightly moist), and deshi (traditional, richer). For modaks, I prefer deshi khoya for its intense flavor and smooth texture. If you can’t find it, dabla works well too.

Mixed Nuts – Regional Variations & Substitutions

Traditionally, cashews, almonds, and pistachios are used. Feel free to experiment! Walnuts or even a touch of finely chopped pecans can add a lovely twist. Roughly 30g of mixed nuts is perfect – we want texture, not a completely smooth paste.

Saffron – Sourcing and Flavor Profile

Saffron adds that beautiful color and subtle floral aroma. A little goes a long way! Look for good quality saffron strands – they’ll be a deeper red and have a stronger fragrance. Soaking it in warm milk helps release its flavor and color.

Ghee – Clarified Butter and its Importance

Ghee is essential for greasing the modak molds. It prevents the modaks from sticking and adds a lovely richness. You can use store-bought ghee or make your own.

Sugar – Granulated vs. Powdered

I recommend using powdered sugar (icing sugar) as it dissolves more easily into the khoya, giving a smoother texture. If you only have granulated sugar, you can pulse it in a blender until it’s finely powdered.

Step-By-Step Instructions

Alright, let’s make some modaks!

1. First, grate the khoya and measure out 1 cup (200g). Then, blend the sugar into a fine powder in a mixer jar.
2. Add your mixed nuts to the powdered sugar and grind them into a coarse mixture. Don’t overdo it – we want some crunch! Mix in about ¼ teaspoon of cardamom powder.
3. Now, soak those precious saffron strands in 1 tablespoon of warm milk for about 5 minutes. This will release all their beautiful color and flavor.
4. Heat the grated khoya in a pan over low heat. Add the powdered sugar and cook, stirring constantly, until everything is melted and combined. This takes patience, but don’t rush it!
5. Pour in the saffron-infused milk and stir continuously for another 2 minutes. The mixture will start to come together.
6. Add the nut mixture and continue cooking until the dough forms a cohesive mass – about 5 minutes. It should pull away from the sides of the pan. Let it cool slightly until you can handle it comfortably.
7. Grease your modak molds generously with ghee. This is crucial! Take a small portion of the khoya-nut mixture and fill both sides of the mold, pressing firmly. Trim off any excess.
8. Press the molds firmly for about 2 seconds, then gently release the modaks onto a plate. If they stick, add a little more ghee to the mold.
9. Finally, sprinkle the modaks with chopped nuts or a few strands of saffron for garnish. Serve warm or at room temperature as prasadam or a festive treat!

Expert Tips

• Don’t overcook the khoya: Overcooked khoya can become grainy. Low and slow is the key!
• Cooling is important: Let the mixture cool enough to handle, but not completely harden. It should still be pliable.
• Ghee is your friend: Don’t skimp on the ghee when greasing the molds.

Variations

• Vegan Modak Adaptation: Substitute the khoya with a vegan alternative like cashew cream or coconut khoya. Use vegan ghee for greasing the molds.
• Gluten-Free Considerations: This recipe is naturally gluten-free! Just double-check that your ghee is pure and doesn’t contain any hidden gluten ingredients.
• Spice Level Adjustment (Cardamom): My family loves a generous pinch of cardamom, but you can adjust the amount to your liking. A little nutmeg also works beautifully.
• Festival Adaptations (Ganesh Chaturthi, Diwali): For Ganesh Chaturthi, make 21 modaks as an offering. For Diwali, you can add a touch of edible silver leaf (varak) for extra festivity.

Serving Suggestions

These modaks are delicious on their own, but you can also serve them with a glass of warm milk or a cup of masala chai. They’re perfect for offering to guests or enjoying with family.

Storage Instructions

Store leftover modaks in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. They can also be frozen for up to a month.

FAQs

What is Khoya and where can I find it?

Khoya (mawa) is a milk solid commonly used in Indian sweets. You can find it at Indian grocery stores, or sometimes in the international aisle of larger supermarkets.

Can I make Modaks without a mold?

Yes, you can! It’s a bit trickier, but you can shape the modaks by hand into small, round or conical shapes.

How do I prevent the Modak filling from becoming too dry?

Don’t overcook the khoya, and make sure to add the saffron milk while the mixture is still warm.

What is the significance of saffron in Modaks?

Saffron is considered auspicious and adds a beautiful color and aroma to the modaks, symbolizing purity and devotion.

Can these Modaks be frozen for later?

Absolutely! Freeze them on a baking sheet lined with parchment paper, then transfer them to an airtight container once frozen.