Mawa Modak Recipe | Khoya Modak | Mawa Ke Modak | Yellow Modak with detailed photo and video recipe. a traditional and authentic dessert recipe made with milk solids and sugar. These milk-solid-based sweet recipes are typically prepared during the festival season of Ganesh Chaturthi and served as offerings to Lord Ganesha. Generally, modak recipes are made with sweet stuffing, but the khoya modak is made without any stuffing.
I have posted quite a few modak recipes till now, and I have made a habit of posting a minimum of 2-3 modak recipes every year. Continuing the tradition, I am posting this year’s no-filling modak recipe, which is not only easy to make but also tastes like peda. Traditional modak is filled with a coconut and jaggery mixture known as pooran or hoorna. But this is a plain modak where the sweetness is within the milk solids, and we only shape it like a modak. Well, some may argue that it is not anywhere close to the traditional modak. But I would say, it is just another sweet to make our cute Ganesha happy. It’s also quite easy to serve and share with friends and family.
Furthermore, I would like to highlight some of my tips, suggestions and variations for a perfect mawa modak recipe. Firstly, in this recipe, I have used milk powder to make the instant mawa or khoya. But if you have access to store-bought mawa, I would recommend using that to make things easy. Secondly, I have chosen a modak shaper to shape these plain khoya modak. However, if you have access to a smaller shaper or prefer to shape it manually, it is completely open. Lastly, if you prefer to have stuffed in between the mawa, you can add the pooran or even the dry fruit mixture.
Finally, I invite you to explore my other simple Indian Sweets Recipe collection alongside this post on the mawa modak recipe. It mainly includes festival recipes like chashni wali gujiya, kala jamun, modak, sugar-free modak, kesar burfi, gulab jamun, elayappam, aate ki pinni, moong dal ladoo, and black halwa. Further to these, I would also like to highlight my other detailed recipe collection, like,
About Mawa Modak
Mawa Modak with milk powder khoya offers a quick and attractive way to prepare prasadam. It avoids the long and complex process of making ukadiche modak with rice flour dough. Traditional pleating and shaping can be tricky and often fail for beginners. The stuffing process also adds another layer of effort and time. In this recipe, there is no stuffing needed, which makes it simpler and more approachable. Using a modak shaper ensures neat results every time. It becomes an easy sweet to prepare, even at the last moment.
This modak serves as an ideal alternative or addition for the Ganesha festival. It is smooth, rich, and holds shape without much effort. It is easy to distribute among family and friends without mess or sticky hands. Since there is no steaming involved, it also avoids the risk of burns or kitchen accidents. This version allows even first-time cooks to succeed without stress. It saves time and offers a polished look with minimal skill. It keeps the festive spirit high while keeping the cooking process safe and efficient.
Fun Fact:
Beginners often prefer mawa modak over ukadiche modak because shaping ukadiche with pleats and stuffing usually ends in broken or uneven modaks. With mawa modak, the mixture sets firm and smooth, and a simple modak mould gives perfect shapes every time. This makes it the go-to version for first-time festival cooks who want quick success without the stress of pleating.
Video Recipe
Recipe Card for Mawa Modak
mawa modak recipe | khoya modak | mawa ke modak | yellow modak
Ingredients
- 1 tsp ghee / clarified butter
- ½ cup milk
- 3 tbsp saffron milk
- 1½ cup milk powder
- ½ cup powdered sugar
- ½ tsp cardamom powder
- oil, for greasing mould
- 2 tbsp cashew / kaju, chopped
- 2 tbsp almond / badam, chopped
Instructions
- firstly, in a kadai heat 1 tsp ghee and add ½ cup milk.
- also, add 3 tbsp saffron milk. to prepare saffron milk, soak few threads of saffron in 3 tbsp of warm milk.
- stir well making sure everything well combined.
- now add 1½ cup milk powder
- keeping the flame on low, stir continuously.
- the mixture starts to thicken.
- after 13 minutes, the mixture starts to separate from the pan.
- keep mixing until it forms a lump. finally, instant mawa is ready.
- transfer to a bowl and allow it to cool slightly.
- now add ½ cup powdered sugar, ½ tsp cardamom powder and mix well.
- form a non-sticky dough by combining well.
- grease the modak mould with ghee to prevent from sticking.
- stuff the mawa mixture into the mould.
- also, place a tsp of dry fruit mixture in the centre.
- close tightly and scrape off excess mixture.
- unmould the modak gently without breaking.
- finally, garnish mawa modak with silver vark and is ready to be served.
How to Make Mawa Modak with Step-by-step Photos
- Firstly, in a kadai, heat 1 tsp ghee and add ½ cup milk.
- also, add 3 tbsp saffron milk. to prepare saffron milk, soak few threads of saffron in 3 tbsp of warm milk.
- stir well making sure everything well combined.
- now add 1½ cup milk powder.
- keeping the flame on low, stir continuously.
- the mixture starts to thicken.
- after 13 minutes, the mixture starts to separate from the pan.
- keep mixing until it forms a lump. finally, instant mawa is ready.
- transfer to a bowl and allow it to cool slightly.
- now add ½ cup powdered sugar, ½ tsp cardamom powder and mix well.
- form a non-sticky dough by combining well.
- grease the modak mould with ghee to prevent from sticking.
- stuff the mawa mixture into the mould.
- also, place a tsp of dry fruit mixture in the centre.
- close tightly and scrape off excess mixture.
- unmould the modak gently without breaking.
- finally, garnish mawa modak with silver vark and is ready to be served.
Notes
- Firstly, in place of instant mawa, you can also use store-bought mawa.
- additionally, stuffing dry fruits in between gives a crunchy bite to modak.
- also, cook on low flame to prevent fro burning.
- finally, mawa modak recipe tastes great when saffron is added.