Shital's-Kitchen: Kesar Mawa Modak

Tuesday, September 2, 2014

Kesar Mawa Modak

Like I said in my last post, this Ganesh festival my theme for Prashad is Modak, and I will be preparing Modak shaped sweets to impress Him!

When we talk of Modak, what comes to my mind is a yellow, tiny, mithai that is mostly found outside Siddivinayak temple in Mumbai. Yes, every Tuesday when we used to worship Siddivinayak Ganpati, we used to purchase this special sweet to offer Him. Eventually this became my favorite too, and my modak theme would have been incomplete without preparing this favorite sweet of Siddivinayak Ganesha.

I used milk mawa powder from Indian grocery store. This is basically dehydrated milk powder. Add a bit of water or milk and this powder will turn back into Milk :)

To make around 50 small modaks:
Use 5 cups of milk mawa powder, 2 cups of milk and saffron for color and flavor.
Mix all these ingredients well to form lump free mixture.

Instead of mawa powder you could use store bought slab of mawa/khoya and grate it. Do not add any milk to ready made fresh khoya or just add very little milk if your khoya is dry.  Add saffron and heat it for 4-5 minutes.

When the mixture in smooth, place on a medium heat to cook. Stir and cook till the mixture is dry and leaves the sides of the pan. Turn off the heat.

Remove from the pan and allow this mixture to cool down completely.

When completely cooled, add 2+1/2 cup powdered sugar. Mix really well. If the mixture is soft, let it rest for 15-20 minutes before making modaks or round pedas. 
You could also let it rest in the refrigerator for 5-10 minutes.

Grease modak mould with ghee. Press the mixture well and gently open the mould to get this beautiful shape.

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Enjoy the Festivities!!

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