Name: Kesari Mawa/Khova Modak
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 400 gm khova/mawa/milk solids (grated or crumbled); ½ cup powdered sugar (adjust to taste); Few strands of saffron; 2-3 tbsp of milk; 2-3 tablespoons of ghee (for greasing molds); 10-12 cashewnuts; 8-10 whole almonds; 8-10 dates; 5-6 figs

Kesari Mawa/Khova Modak – This Saffron flavored Mawa or Khoya modak stuffed with nuts, dates and figs is a perfect bhog or Prasad to make for Ganesh Chaturthi, a religious festival celebrated by Hindus in India although you can easily make it any time of the year for a sweet indulgence.

Ready in less than 30 minutes, it is one anyone can make if you have the khoya ready.

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(Step-wise instructions below too)

Minced dates and nuts filled in an easy, sweetened mawa/khova/khova/evaporated milk solids outer covering reminds me of the modaks made and served in the Ganesh temples in Mumbai, Maharashtra.

That distinct shape of the modak is available in temples/places where Lord Ganesha is revered and also made at home during Ganesh Chaturthi, the day we celebrate Lord Ganesha’s birthday.

Filled with nuts and dates etc. one bite and you will be grabbing more to indulge in its deliciousness.

It is super easy if you have the modak mold but if you do not, then just give a shape of a modak and you are done!

MODAK:

As mentioned above, these are normally made using milk solids but if you cannot find it easily, then some make their own mawa using milk powder, cream/milk etc.

But some of us especially in the southern/western part of India make modaks a bit different.

We make a rice flour covering and fill it with a coconut, jaggery (unrefined cane sugar) and cardamom powder mixture before steaming it.

These are called Khozhukattai in Tamilnadu and Ukadiche Modak in Maharashtra, again made by hand or using a modak mold.

You can find some on this platter I made a couple of years ago along with mawa modaks, godu appo and Instant Oats and Rava idlis.

In the Konkani region of Mangalore ( from where I come), we traditionally make “Godu Appos”, a sweet flour dumpling with whole wheat flour, coconut, jaggery and nuts made specifically in an appe pan or an ebiliskiver pan for Ganesh Chathurthi.

It is like a mix and fry kinda dish...super easy and super tasty too! Needs only wheat flour, jaggery, coconut, nuts if using and some ghee!

You can check out that recipe here.

Anyway, this post is mainly about the khova modak, a modak I fell in love with during my visit to the pious, popular and loved by all Siddhivinayak or GaneshTemple in Mumbai, Maharashtra, India.

So, let's make some!

INGREDIENTS NEEDED TO MAKE KHOYA MODAK:

KHOYA/MAWA : Khoya is nothing but milk solids and this is available in any Indian store or online. Just look for this in the dairy section, mainly either chilled or frozen section.

DATES: I use regular dates which I normally have at home. Just make sure it is soft and not too dry.

FIGS: This one is optional. You could use only dates but I had some figs so I minced a few to add to the flavor of the filling.

Raisins are an option too!

NUTS: You can use any mix of nuts but I decided to use what I have; cashew nuts and almonds

SAFFRON: Again optional if you love to make and serve saffron colored modaks. You will need very few strands mind you to be soaked in some milk to release it’s orangeish, golden yellow color.

MILK: Just a couple of tablespoons to soak some saffron strands.

GHEE: a few tablespoons to grease the modak molds.

Of course, if using a modak mold, then you will need that too although you can just shape it into a mold by hand and serve.

SERVING SUGGESTIONS:

Traditionally, in India, modaks are made during Ganesh Chathurthi, the festival of Lord Ganesha.

It is made, served/offered to the Lord first; be it in a temple or at home and then consumed by devotees in temples or friends and family at home.

This one is so good and easy to make, especially if you have the mold and you must make it any time of the year to dive into a sweet, heavenly, indulgence!

Enjoy and Happy Cooking/Eating!

Time to check out my recipe for Dry Fruit Filled Modak

Kesari Mawa/Khova Modak

Saffron flavored Mawa or Khoya/khova modak stuffed with nuts, dates and figs is a perfect bhog or Prasad to make for Ganesh Chaturthi, a religious festival celebrated by Hindus in India although you can easily make it any time of the year for a sweet indulgence.

Course Dessert, Snack, sweet

Cuisine Indian

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 14

Author Vanitha Bhat

Ingredients

400 gm khova/mawa/milk solids grated or crumbled
½ cup powdered sugar adjust to taste
Few strands of saffron
2-3 tbsp of milk
2-3 tablespoons of ghee for greasing molds

FILLING

10-12 cashewnuts
8-10 whole almonds
8-10 dates
5-6 figs

Instructions

TO MAKE THE FILLING

In a dry pan, roast the cashew nuts and almonds.
When cool, crush to a coarse powder
Finely chop figs and dates
Mix the nuts powder, chopped figs and dates.
Set aside the filling.
Soak a few strands of saffron in 2-3 tbsp of warm milk and set aside a few minutes for the saffron color and flavor to infuse the milk.

FOR THE MODAK

Place a pan on heat.
Grate or crumble the khova and add to the pan..
Fry on low heat, stirring continuously until it starts to melt/soften.
After a few minutes, you will see fat oozing out of the khoya (natural fat).
Add the saffron soaked milk and stir in well.
Continue to keep stirring until the khova mixture is almost dry and moves as one mass.
Remove and place in another pan or plate to cool a bit.
When slightly warm, add the powdered sugar ; 1/2 cup; and mix well using your hands.
Make a smooth mixture. Leave aside for the mixture to harden a little; not too much.
Time to make modaks.

TO MAKE MODAKS:

Grease a modak mold with ghee using a pastry brush or fingers.
Fill it with the khova mixture on both the sides of the mould and close the mold.
When full, using your finger, make a hollow in the center to add the nuts filling.
(You could also hollow out a small portion after filling each side with the modak mixture).
Stuff this hollow space with the nuts/date/fig filling.
Close the mold.
Cover the bottom part of the modak with more of the khova mixture to seal the filling inside.
Press and seal well to make a smooth bottom of the modak.
Gently open the mold
Carefully remove the filled modak and place on a plate making sure not to break of crumble it.
Repeat the rest of the modaks the same way.
Serve Bappa and enjoy or if you want a more richer and pretty look, just place a few strands of saffron on the modak.
Serve chilled or at room temperature.

Recipe Notes

Adding saffron to the khova mixture is optional but I absolutely love the golden yellow color it makes the modak.
Filling can be of any mixture of nuts and/or dates, figs, raisins etc.
Amount of sugar depends upon your preference.
You can make the modak even without the filling. Just gather some modak dough and shape into modaks by hand. It need not be perfect but rustic is wonderful too!
If you cannot find mava/khoya easily, then you can make some at home easily using milk powder. Do check out some options online.
Enjoy and Happy Cooking/Eating!