5 Minutes Instant Mawa Modak with Milk Powder | Mawa Modak Recipe
Mawa modak with milk powder is an instant modak recipe ready in just 5 minutes. This melt in mouth mawa madak is a sweet dumpling made with instant khoya or mawa as outer covering with a filling of dry coconut powder mixed with sugar and kesar milk.
Ingredients
For making Instant khoa/mawa
- 1 & ½ cup Milk powder (150gm)
- ½ cup Toned milk (120 ml)
- 1 tbsp Ghee + 1 tsp for greasing hand while making modaks
For filling
- ½ cup Coconut powder (50 gm)
- 3 tbsp Raw sugar (Desi Khand)
- 6-7 Kesar strands
- 3 tbsp Toned milk
Instructions
Process of making instant mawa
- 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.
Process of making coconut stuffing
- In another pan add ½ cup coconut powder. Roast it for 1 minute and then add raw sugar and cardamom powder. Mix them.2. 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.
Process of making modaks
- 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.2. When filling has cooled down completely, then prepare very small equal size balls of it. That makes it relatively easier while filling the modaks.3. 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.4. With a help of a fork or toothpick, make marks on the modaks.5.Mildly sweetened, soft mawa kesar modaks are ready to present to Lord Ganesha. Enjoy easy, yummy and quick prasadam with kids and family.
Video
Notes
1.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.
2. 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.
3. If you are using regular sugar, powder it first before adding to the coconut. Otherwise it will not dissolve properly.
4. Let the filling cool down completely as it will become little solid in consistency and will be easy to fill.
5. Make small equal size balls of the filling to make it easier for stuffing in the modaks.
6. Grease your hand with ghee before making modaks to avoiding sticking of ingredients to your hands.
7. 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.
8. 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.