Every year for Ganesh Chaturthi I prepare various items as a Neivedhyam(Offering) to the Lord. Some of the items are tedious and time-consuming and need some advanced preparation. I always look for easy recipes that will cut short my time and give me more time for prayers than preparations.
This year, I tried out the Mawa Modak made with Mawa / Khoya / Khawa.
The Khoya is easily available now in Singapore, this makes it easier to prepare this dish unlike when you need to prepare khoya at home.
This recipe is so easy that I raised the bar by adding an exotic mango flavor to it.
In my excitement, I prepared this almost 3 times during the 10 day long Ganesh Chaturthi festival this year. I felt like a pro in making mawa modaks, especially when I received the comment, “You can start a business making these modaks”.
Nothing can beat the taste of freshly prepared sweets in comparison to the store bought one’s kept in a refrigerators and I realized that they are adding some kind of flour to the Mawa, as you can feel a powdery taste when you consume them. It’s not prepared with pure Mawa as we prepare at home.
Do try making this beautiful sweet.
Use the same recipe to make 4 different types of variations
Find the recipe below, For the Mawa Modak (Use the below recipe minus the mango pulp).
The mango modak can be made into a peda or burfi as well.
Ingredients
Khoya – ¾ cup
Milk powder – ¼ cup
Sugar – 1/3 cup
Mango pulp – ½ cup
Cardamom powder (Elaichi powder) – ¼ tsp
Nuts for garnish
Kesar a few strands
Ghee – 1 tbsp
Method
Heat a Wok/pan, Add the grated khoya. You will notice that the Khoya turns into liquid, Add in the milk powder and stir well. This enables the mix to dry fast. To this add the 1/3 cup Sugar, stir the mixture well. After adding the sugar you will notice that the entire mixture is becoming runny as the sugar melts, At this point, add in the mango pulp and the cardamom powder, give it all a good stir so that the mixture becomes even. After about 2 minutes add in the Kesar and the dry fruits and mix again. Keep roasting the entire mix until the water is completely gone as shown in the video and the mixture starts to roll up and leave the sides of the pan.
Let it cool down.
Once cool, take a ball in your hand and press into the modak mould, remove the extras and when you open you get a beautiful modak. I absolutely loved using the mouold, as all my modaks were of the same shape and size and looked so picture perfect!!!
That’s it, simple and easy and an exotic neivedhya prasad for my Lord Ganesha.
Tips
· Preferably use a nonstick wok/pan
· You can add the nuts to the mix while cooking or when you make the modak you can add it as a center filling.
· If you don’t have the modak moulds, just shape it in the shape of a modak and with a toothpick draw lines like I did, but eventually I bought a modak mould.
Variations
· You can make various flavors of the modak by adding different ingredients, but the basic recipe remains the same.
· You can use the mix to make a peda. Make balls of the mix, put a pistachio on top and press it down into a flat peda.
· You can use the mix to make a burfi, but spreading it on a tray and then cutting it into squares or diamond shapes.
This recipe is so easy that I raised the bar by adding an exotic mango flavor to it.
In my excitement, I prepared this almost 3 times during the 10 day long Ganesh Chaturthi festival this year. I felt like a pro in making mawa modaks, especially when I received the comment, “You can start a business making these modaks”.
Nothing can beat the taste of freshly prepared sweets in comparison to the store bought one’s kept in a refrigerators and I realized that they are adding some kind of flour to the Mawa, as you can feel a powdery taste when you consume them. It’s not prepared with pure Mawa as we prepare at home.
Do try making this beautiful sweet.
Use the same recipe to make 4 different types of variations
Find the recipe below, For the Mawa Modak (Use the below recipe minus the mango pulp).
The mango modak can be made into a peda or burfi as well.
Ingredients
Khoya – ¾ cup
Milk powder – ¼ cup
Sugar – 1/3 cup
Mango pulp – ½ cup
Cardamom powder (Elaichi powder) – ¼ tsp
Nuts for garnish
Kesar a few strands
Ghee – 1 tbsp
Method
Heat a Wok/pan, Add the grated khoya. You will notice that the Khoya turns into liquid, Add in the milk powder and stir well. This enables the mix to dry fast. To this add the 1/3 cup Sugar, stir the mixture well. After adding the sugar you will notice that the entire mixture is becoming runny as the sugar melts, At this point, add in the mango pulp and the cardamom powder, give it all a good stir so that the mixture becomes even. After about 2 minutes add in the Kesar and the dry fruits and mix again. Keep roasting the entire mix until the water is completely gone as shown in the video and the mixture starts to roll up and leave the sides of the pan.
Let it cool down.
Once cool, take a ball in your hand and press into the modak mould, remove the extras and when you open you get a beautiful modak. I absolutely loved using the mouold, as all my modaks were of the same shape and size and looked so picture perfect!!!
That’s it, simple and easy and an exotic neivedhya prasad for my Lord Ganesha.
Tips
· Preferably use a nonstick wok/pan
· You can add the nuts to the mix while cooking or when you make the modak you can add it as a center filling.
· If you don’t have the modak moulds, just shape it in the shape of a modak and with a toothpick draw lines like I did, but eventually I bought a modak mould.
Variations
· You can make various flavors of the modak by adding different ingredients, but the basic recipe remains the same.
· You can use the mix to make a peda. Make balls of the mix, put a pistachio on top and press it down into a flat peda.
· You can use the mix to make a burfi, but spreading it on a tray and then cutting it into squares or diamond shapes.
No comments:
Post a Comment
Thank you for visiting Sukanya's Musings. Your Feedback/Suggestions/Comments are extremely valuable and important to me as they help me to improve and keep me updated with the latest developments. Hope that you keep visiting my blog and encourage me further.