Instant Mawa Modak
Instant mawa modak is a fluted shaped peda recipe, absolutely irresistible, and melts in your mouth. These can be made in a jiffy with milk powder.
Ingredients
- 2 cup Milk powder
- 1 cup Milk + 2 tbsp
- 1/2 cup Sugar
- 2 tsp Ghee
- 8-10 Saffron strands + for garnishing
- 1 tsp Cardamom powder freshly ground
Instructions
Making Mawa
- In a small bowl, add 2 tbsp warm milk, some saffron strands, and let them sit to release a beautiful yellow color in the milk.
- In a wide heavy bottomed pan, add some milk powder, sugar, and milk. Mix everything together into a smooth batter.
- Next, heat the pan on medium low heat, add 1 tsp ghee, and mix everything well.
- Keep on stirring the mixture frequently for 7-8 minutes. Now add saffron flavored milk and keep cooking for another 5 minutes.
- Now add 1 tsp ghee and keep cooking for another 2-3 minutes or until mawa mixture will start to thicken.
- Keep stirring continuously for about 2 minutes to avoid forming lumps in the mixture and switch off the heat.
- Next, add some freshly ground cardamom powder and mix it well. Set the mixture aside for 5-7 minutes or until warm to handle.
- Knead the mixture to form a smooth dough before shaping into the modak.
Shaping Modak
- Brush the modak mold with some ghee from each side. Place some saffron strands in the cavity of the mold if you wish.
- Take the mawa mixture, spread it on both sides of the mold, and press the mixture well.
- Close the mold to give a modak shape and remove any excess mawa mixture by firmly pressing the mixture around the mold.
- Firmly press the mixture once again and slowly open the mold. Release the modak out of the mold and place it onto a plate.
- Repeat the same with the remaining mawa mixture. Let the mawa modaks air dry for some time before storing them.
Notes
- Mixing the ingredients together before starting cooking is very important. It helps not to form any lumps while cooking the mawa mixture.
- Keep the mixture stirring in a circular motion frequently to avoid forming lumps in the mixture.
- Do not rush to cook the mawa mix faster or else it will give some burnt taste to the modak.
- If you find the mawa mixture is more dry while shaping the modak, you can heat the mixture on a low flame by adding 1-2 tbsp milk. You can also add some melted ghee to make it a little soft.
- If the mixture is too wet, cook for a couple of minutes so it will become a bit dry, and then shape into modak.
- If the mixture is too soft and you are not able to form into modak shape, place the mixture in the refrigerator for 10-15 minutes.