Khoya or Mawa Modak

This version of Modak or Modaka as we call in South India is more of a fusion recipe. Traditionally modaks are made out of rice flour with a sweet jaggery and cardamom filling inside. I personally love the taste of khoya so i thought of making these beauties. 

They turned out absolutely delish, and why not anything with khoya in it has to taste delicious. I also make the traditional rice flour modak on Ganesh Chaturthi along with this variety.

Servings

Makes 12-15

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

INGREDIENTS

  • 2 cups grated khoya
  • ½ cup sugar
  • 3 cardamom pods powdered
  • Few strands of saffron
  • 2 tsp warm milk
  • 6 tbsp of nuts-almonds, cashews, pistachio
  • Few drops of yellow food coloring, optional
  • Modak mold to shape
  • Ghee for inside the mold

PREPARATION

Step 1
Add saffron to warm milk and keep aside.

Step 2
Saute khoya in a heavy bottom pan until it gets soft for about 5-8 minutes. Keep aside. 

Step 3
When slightly cool add the rest of the ingredients except the nut mixture and combine thoroughly. 

Step 4
Coat ghee inside the mold and place the khoya mixture on both sides. Place ½ tsp of the nut mixture on one side and close to mold to seal and form modak. Repeat with the rest of the mixture. 

Notes: the modak will stay good for upto a week in the refrigerator. Also when making the mixture, if it is on the dry side add a few tsps of milk to moisten it.

2 Comments

  1. Veena

    Yumm😋😋

    Reply
    • Fusion Kitchen Tales

      thanks!

      Reply

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