Mawa Modak Recipe – Easy Chocolate & Cashew Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Mawa Modak Recipe – Easy Chocolate & Cashew Indian Sweet

Hey everyone! If you’re anything like me, you absolutely love a good modak. These little sweet dumplings are just pure happiness, aren’t they? I remember the first time I tried making them – it felt a little daunting, but honestly, this Mawa Modak recipe is surprisingly easy. And the chocolate-cashew twist? Oh, it takes them to a whole new level! Get ready to impress your family and friends with these delightful treats.

Why You’ll Love This Recipe

This Mawa Modak recipe is a winner for so many reasons. It’s relatively quick – perfect when you’re craving something sweet but don’t want to spend all day in the kitchen. The filling is rich, creamy, and that hint of chocolate is just divine. Plus, it’s a fantastic way to get creative with flavors! You can easily customize it to your liking.

Ingredients

Here’s what you’ll need to make these delicious Mawa Modaks:

• 1 teaspoon ghee
• 250 grams mawa (khoya)
• 1/3 cup granulated white sugar (approximately 65 grams)
• 1 tablespoon cocoa powder
• Cardamom powder (optional, to taste)
• Cashews & chocolate chips (optional, for filling)

Ingredient Notes

Let’s talk ingredients! Mawa, also known as khoya, is the star of the show here. It’s essentially dried evaporated milk solids and gives these modaks their signature creamy texture. You can usually find it at Indian grocery stores, or sometimes even in the refrigerated section of well-stocked supermarkets.

Ghee adds a beautiful richness and aroma. Don’t skimp on it! A good quality ghee really makes a difference.

Now, about that cardamom… it’s totally optional, but I highly recommend it! It adds a lovely warmth and fragrance that complements the mawa beautifully. Some regions in India prefer to keep their modaks simple, while others love a touch of spice. And the cocoa powder? That’s my little addition – it just elevates the whole experience! Feel free to experiment with other flavors too – a little bit of rose water or saffron would be lovely.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 teaspoon of ghee in a pan on medium heat. Add the 250 grams of mawa and sauté for about 2 minutes. This helps to remove any moisture and gives the mawa a lovely, slightly nutty flavor.
2. Now, add 1/3 cup of sugar and mix it in well. Keep stirring until the sugar melts completely. Then, reduce the heat to low.
3. Cook the mixture for about 5 minutes, stirring continuously. You’ll notice it starts to bubble – that’s a good sign!
4. Add 1 tablespoon of cocoa powder and the cardamom powder (if using). Mix everything thoroughly until it’s well combined and the color is even.
5. Continue cooking on low heat for 13-14 minutes. This is where patience comes in! Keep stirring, and you’ll notice the mixture starts to come together and leaves the sides of the pan, but still has a molten consistency. That’s exactly what we want.
6. Transfer the mixture to a parchment-lined plate and let it cool completely. This is important – you need it to be cool enough to handle before you start shaping the modaks.
7. Grease your modak molds with a little ghee. This will prevent the mixture from sticking. Take portions of the cooled mixture and press them into the molds. If you’re feeling fancy, add a few chocolate chips or chopped cashews to the center!
8. Shape the modaks by gently removing excess dough and carefully releasing them from the molds. You can use your fingers to adjust the tips and make them look perfect (or perfectly imperfect – that’s okay too!).

Expert Tips

• Don’t overcook the mawa mixture! You want it to be soft and pliable, not dry and crumbly.
• If the mixture is too sticky, let it cool for a bit longer.
• Greasing the molds well is key to easy release.
• A little bit of water on your hands can help prevent the mixture from sticking to your fingers when shaping the modaks.

Variations

• Vegan Adaptation: You can use plant-based mawa alternatives now available in many stores! Just make sure it has a similar texture to traditional mawa.
• Gluten-Free: Good news! This recipe is naturally gluten-free.
• Spice Level: Adjust the amount of cardamom to your liking. If you’re not a fan, you can leave it out altogether. A pinch of nutmeg is also lovely.
• Festival Adaptations: These are especially popular during Ganesh Chaturthi, but honestly, they’re delicious any time of year! You can even add a touch of saffron for a festive golden hue. My grandmother always made a slightly larger batch for Ganesh Chaturthi, and it was always the highlight of the celebrations.

Serving Suggestions

These Mawa Modaks are best enjoyed fresh! They’re perfect with a cup of chai or a glass of cold milk. You can also arrange them beautifully on a platter for a festive occasion.

Storage Instructions

You can store these modaks refrigerated for 3-4 days in an airtight container. They’ll firm up a bit in the fridge, but they’ll still be delicious. You can also keep them at room temperature for same-day consumption.

FAQs

What is Mawa and where can I find it?

Mawa (or khoya) is a dried evaporated milk solid, essential for many Indian sweets. You can find it at Indian grocery stores or sometimes in the refrigerated section of larger supermarkets.

Can I make these Modaks ahead of time?

You can make the filling ahead of time and store it in the refrigerator for a day or two. However, it’s best to shape the modaks on the day you plan to serve them.

How do I prevent the Modak mixture from sticking to the pan?

Using a good quality non-stick pan and stirring continuously will help prevent sticking.

What can I substitute for Ghee?

You can use butter or vegetable oil as a substitute for ghee, but ghee adds a unique flavor that’s hard to replicate.

Can I freeze these Modaks?

Freezing isn’t ideal as it can affect the texture. However, if you must, freeze them individually on a baking sheet and then transfer them to an airtight container. Thaw completely before serving.

Enjoy making (and eating!) these delightful Mawa Modaks! Let me know how they turn out in the comments below. Happy cooking!