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kesari mawa 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

  1. In a dry pan, roast the cashew nuts and almonds.
  2. When cool, crush to a coarse powder
  3. Finely chop figs and dates
  4. Mix the nuts powder, chopped figs and dates.
  5. Set aside the filling.

  6. 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

  1. Place a pan on heat.
  2. Grate or crumble the khova and add to the pan..
  3. Fry on low heat, stirring continuously until it starts to melt/soften.
  4. After a few minutes, you will see fat oozing out of the khoya (natural fat).
  5. Add the saffron soaked milk and stir in well.

  6. Continue to keep stirring until the khova mixture is almost dry and moves as one mass.

  7. Remove and place in another pan or plate to cool a bit.

  8. When slightly warm, add the powdered sugar ; 1/2 cup; and mix well using your hands.

  9. Make a smooth mixture. Leave aside for the mixture to harden a little; not too much.

  10. Time to make modaks.

TO MAKE MODAKS:

  1. Grease a modak mold with ghee using a pastry brush or fingers.

  2. Fill it with the khova mixture on both the sides of the mould and close the mold.
  3. When full, using your finger, make a hollow in the center to add the nuts filling.

  4. (You could also hollow out a small portion after filling each side with the modak mixture).

  5. Stuff this hollow space with the nuts/date/fig filling.

  6. Close the mold.

  7. Cover the bottom part of the modak with more of the khova mixture to seal the filling inside.
  8. Press and seal well to make a smooth bottom of the modak.
  9. Gently open the mold
  10. Carefully remove the filled modak and place on a plate making sure not to break of crumble it.
  11. Repeat the rest of the modaks the same way.
  12. Serve Bappa and enjoy or if you want a more richer and pretty look, just place a few strands of saffron on the modak.
  13. 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!