Mawa Modak, Khoya Modak, Homemade Modak by Tarla Dalal

Mava Modak, rich and luscious, is a melt-in-the-mouth treat, which puts other mithai to shame with its unique taste and texture.
Recipe Link : http://tarladalal.com/Mava-Modak-39595r

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Mava Modak

Rich and luscious, the Mava Modak is a melt-in-the-mouth treat, which puts other mithai to shame with its unique taste and texture. Although it is quite a grand fare, the good news is that it is much easier to make than the traditional modak, which requires a bit of deft handwork. This modak on the other hand just requires you to pack the mixture into the modak mould, and de-mould after a press.

Preparation Time: 10 minutes.
Cooking Time: 6 minutes.
Makes 21 modaks.

2 cups crumbled mava
½ cup sugar
¼ cup blanched, peeled and finely chopped pistachios
¼ tsp cardamom (elaichi) powder
A few strands of saffron
1 tbsp milk

1. Combine the mava and sugar in a broad non-stick pan.
2. Switch on the flame and cook the mava mixture on high flame for 1 minute, while stirring continuously.
3. Reduce the flame to medium and cook for 5 minutes, while stirring continuously.
4. Remove from the flame, transfer it into a bowl and keep aside to cool for 6 to 7 hours.
5. Combine the saffron and milk in a small bowl, mix well and keep aside.
6. Crumble the mava with your finger tips, add the pistachios, cardamom powder and saffron-milk mixture, mix well.
7. Take a portion of the mava mixture, place it on one side of the modak mould and close the modak mould tightly.
8. Remove the excess modak mixture from the edges of the modak mould and demould the modak.
9. Repeat steps 7 to 8 and make 20 more modaks and serve.

Handy tip:
These modaks stay fresh for 3 to 4 days at room temperature.