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Made with mawa (dried milk solids), these Mawa Modak use just 4 ingredients to create a delectable sweet treat that is perfect for Ganesh Chaturthi. The recipe comes together in less than 25 minutes so you don’t need to slog in the kitchen for hours to make this Mithai. It stays good in the fridge for up to 5 days.
The aroma of cardamom and saffron fills my kitchen as soon as the Indian festive season kicks in. A lot of Indian desserts are milk based and often flavored with cardamom, rose, and saffron like my favorite besan ladoo, creamy rabdi, super easy badam halwa and many more. These mawa modaks are also flavored with the same spices and couldn’t be easier to make.
Modaks are quintessential Ganesh Chaturthi dessert, made as prasad (offering) to lord Ganesha for the festival. While traditional modaks are made with rice flour, there are several easier versions made with dry fruits, nuts and so on. I already have an easy chocolate modak recipe for the chocolate lovers but if you prefer classic flavors for Indian sweets, then these mawa modaks are for you.
Only 4 Ingredients!
The recipe has only 4 ingredients and that’s including the spices. If you want, you can skip the saffron which will make it a 3-ingredient recipe.
- Mawa: This forms the base for these modaks, I like using vadilal brand in the US and recommend you do the same. It works best for this recipe and yes, I have tried all the other mawa brands that are available in the market here.
- Sugar: I have used granulated white sugar here, you can use other kinds of sugar as well. You can also use jaggery powder.
- Cardamom: I always like to add some cardamom powder to my Indian mithai, you can skip if you want but I would recommend adding it.
- Saffron: This is optional but recommended because saffron not only gives the mithai a nice yellow color but also gives it that floral flavor.
Let’s Make the Mawa Modak
- Add mawa, sugar to a pan
In the US, I prefer using the Vadilal brand for mawa. It has the perfect grainy texture for recipes like this. You can find it at any Indian grocery store. Add mawa to a pan and stir and then add the sugar, cardamom powder and saffron strands. Crush the saffron strands between your palms or using a mortar and pestle before adding it to the pan. This helps in releasing maximum flavor and color from the saffron.
- Cook the mawa on low heat
Let the mawa and sugar melt and simmer for 2 minutes. Then start roasting the mawa on low heat. We don’t want to brown the mawa, so stir continuously with a spatula. The mawa will start to thicken.
- Cook until mawa leaves the sides of the pan
The mawa needs to be cooked on low heat until it leaves the sides of the pan, this takes anywhere between 7 to 9 minutes depending on the thickness of the pan you are using and the intensity of the heat. It’s done when- the mixture becomes non-sticky (doesn’t stick to the spatula), leaves the sides of the pan and you can roll it into a non-sticky ball. Don’t overcook else the modaks will turn chewy. Remove the mixture from the pan once done and transfer it to a bowl so that it can cool down enough for you to handle it.
- Use mold to shape the modaks
Fill the mold with the prepared mixture to give the shape of a modak, you can also do this with your hands if you don’t have a mold. Remember to grease your mold with some ghee so that the mixture doesn’t stick to it.
- Shape all modaks
Unmold and carefully remove the modak, shape all modaks similarly. I got 9 from this mixture. You can decorate them with some saffron strands.
Storage
Store the mawa modaks at room temperature for 2 to 3 days, they will last up to a week in the fridge. But, make sure to take them out at bring them to room temperature before serving.
Tips for Success
- The most important thing to remember while making these modaks is to keep the heat low and cook just until the mixture starts coming together. Do not overcook else your modaks will be ruined. Anywhere between 7 to 9 minutes is what works for me but it can be more or less depending on the thickness of the pan and the intensity of the heat.
- One key thing to watch for it when the mixture becomes non-sticky. Once it’s non-sticky, it means it’s done.
- If you are unable to shape the modaks even after the mixture has cooled down and it is too sticky, put it back on the pan and cook on low heat for some more time. It just means that it needed to be cooked longer.
Mawa Modak (Only 4-Ingredients)!
Ingredients
- 250 grams mawa
- ⅓ cup sugar 67 grams
- ¾ teaspoon cardamom powder
- pinch saffron strands crush using your hands or using a mortar pestle
Instructions
- To a heavy bottom pan on medium heat, add 250 grams mawa, stir and cook for 2 minutes. It will melt.
- Then add ⅓ cup sugar, ¾ teaspoon cardamom powder and a pinch of crushed saffron strands and stir.
- Cook 2 more minutes until everything is well combined and mixture begins to bubble. Immediately, turn down the heat to low. Stir continuously (so that mawa doesn't burn or get too browned) and cook until the mixture leaves the sides of the pan and becomes non-sticky.
- This takes anywhere between 7 to 9 minutes of stirring on low heat. Do not overcook else the modaks will be chewy. Once done, remove mixture from heat and transfer it to a bowl to cool down.
- Once the mixture has come to a room temperature and you can handle it (do not let it cool completely, else it will become difficult to shape the mixture), grease the modak mold and take some of the mixture and fill the mold with it.
- Remove the excess from the sides and the ends and unmold and gently remove the shaped modak. Shape all the modaks similarly. I got 9 modaks from this mixture. You can also shape them using your hands. Garnish/decorate them with saffron strands if you like.
Notes
- Keep mawa modak covered at room temperature for upto 3 days. They will last in the fridge for up to 5-7 days. I recommend brining them to room temperature before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
