Easy Mawa and Coconut Modak | Instant Modak With Milk Powder -is a sweet dumpling made with khoa/ mawa as outer covering with a filling of dry coconut powder mixed with sugar and kesar milk.

Ganesh chaturthi’s celebrations has started. Modak and ladoo are the favourite food of Lord Ganesha and they are the main attraction of the Ganpati festival celebrations.

What is modak

Modaks are Indian sweet that are very famous in the western part of India especially during Ganpati festival. Traditional modaks are dumplings made with rice flour with a filling of roasted fresh coconut and jaggery powder and then steamed. It is also known as “Ukdiche modak” that is presented to lord Ganesha as a prasadam at Ganpati festival. They are eaten hot with a little addition of ghee.

Modak are believed to be originated in Maharashtra and are also known with other names like modakam, kudumu, kadubu, kozhakatta or kozhukattai in different regions. Also modak have different shapes and sweet filling according to traditions and the culture of that region.

About Mawa and Coconut Modak

Mawa and Coconut Modak is a sweet dumpling made with khoa/mawa as outer covering with a filling of dry coconut powder mixed with raw sugar and kesar milk. It is a fusion version of traditional and modern modak and is very easy to make without any steaming or frying, and tastes amazing. Mawa modaks can be stored in refrigerator for 4-5 days for later consumption.

For preparing Mawa and Coconut Modak ,  first I prepared mawa from milk powder and roasted the coconut powder little bit with addition of sugar,cardamom powder and kesar milk. Then I made small balls of mawa and flattened them. After that filled the stuffing and gave it a shape of modak.

I made small size mawa kesar modak however you can also prepare medium size or bigger size modaks as per your preference. I prepared them with hands without using any mould, but you can definitely try a modak mould that makes the job a bit easier.

Nutritional benefits of the main ingredients used in making of Easy Mawa and Coconut Modak

Milk powder– Like fresh milk, it is also loaded with minerals and vitamins like calcium, phosphorus, Vitamin A, D, E, and K. It helps in building stronger bone and teeth, maintains healthy blood pressure and reduces the risk of heart disease.

Toned Milk– It is a good source of calcium, vitamin D, phosphorus, magnesium and healthy fats. One cup of milk provides 7-8 gm of casein and whey proteins. Consumption of milk keeps bone healthy and reduces the risk of osteoporosis and fractures.

Coconut powder– They are rich source of fibre and medium chain triglycerides that are easy to digest, helps in weight loss, fight with some infections and keeps heart healthy. Also it is good source of energy.

Desi Khand -It is unrefined cane sugar, light brown in colour, rich in minerals and fibre, also called muscovado sugar or Khansari. It is a healthy substitute like jaggery for refined white sugar.

Step by step preparation of Mawa and Coconut Modak

1. Take a wide pan, put it on the low flame then add 1 tablespoon ghee. Let it melt and then add ½ cup milk; mix them well. Then add one and half cup milk powder, stirring continuously. Mix them well. Cook for 2-3 minutes until it transforms into soft dough. Switch off the gas and put this aside to let it cool down.

2. In another pan add ½ cup coconut powder. Roast it for 1 minute and then add raw sugar and cardamom powder. Mix them.Lastly add kesar strands dissolve in 3 tablespoon of warm milk, and mix very well. Cook for another minute. Take the pan off from the stove and let it cool down completely.

3. Now knead the mawa for 1-2 minutes, which should be still warm, to prepare soft and smooth dough. Then start preparing balls from mawa dough.

4. When filling has cooled down completely, then prepare very small equal size balls of it. That makes it relatively easier while filling the modaks. Now grease your hand with little amount of ghee take a mawa ball, flatten it using your thumb and fingers give them a shape of small bowl. Put the filling in the cavity and finally close it from top to give the shape of modak.

5. With a help of a fork or toothpick, make marks on the modaks.

6. Mildly sweetened, soft mawa kesar modaks are ready to present to Lord Ganesha. Enjoy easy, yummy and quick prasadam with kids and family.

Serving suggestion

Serve Mawa and Coconut Modak as a sweet during festival time or as a after meal dessert.

Tips and tricks

• For making modaks, the mawa should not be very hard or thin. It should be soft and smooth. If it feels too hard, then add ½ tbsp milk at a time in it. If it gets too soft, then add 1 tbsp milk powder in it to adjust the consistency.
• After preparing instant mawa, do not let it cool down completely. Use it while it is still little warm and knead it to make a soft, smooth, and crack free dough.
• If you are using regular sugar, powder it first before adding to the coconut. Otherwise it will not dissolve properly.
• Let the filling cool down completely as it will become little solid in consistency and will be easy to fill.
• Make small equal size balls of the filling to make it easier for stuffing in the modaks.
• Grease your hand with ghee before making modaks to avoiding sticking of ingredients to your hands.
• To keep it healthy and lower in calories, I add very less sugar and ghee in it. You can increase or decrease the quantity according to your taste needs.
• Keep them refrigerated to keep them fresh for longer time as mawa is a dairy product and can become rancid very quickly in the hot and humid weather.

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