Mava Modak | Khoya Modak | Khavyache Modak,is a popular Indian sweet dish,especially during the festival of Ganesh Chaturthi.Modak is a traditional sweet dumpling that is offered to Lord Ganesha,who is believed to be fond of them.
Mava Modak is a variation of this sweet made using khoya or mava (dried milk solids) as the main ingredient.Here’s are some more recipes you can make during 10 day’s of Ganesh Chaturthi;
- Panchkhadya Modak
- Khirapat Modak
- Milk Powder Modak
- Boondi Laddoo
- Churma Laddoo
- Coconut Barfi
- Coconut Kheer
- Panchkhadya
- Khirapat
- Basundi
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Mava Modak | Khoya Modak | Khavyache Modak
course : sweet,dessert
cuisine : indian
prep : 10 minutes
cook : 1 hour
total : 1 hour 10 minutes
author : suchita pradeep satpute
Ingredients:
- 1 litre full fat milk
- ½-¾ cup powdered sugar
- 1 tspoon cardamom powder
- A pinch of saffron strands (optional)
- Ghee (clarified butter) for greasing the modak molds
Step by step method of preparing Mava Modak | Khoya Modak | Khavyache Modak
Making Mava | Khoya
- Pour the milk into a heavy-bottomed,wide-mouthed pan or kadhai. Use a pan with a thick base to prevent the milk from sticking to the bottom and burning.
- Place the pan on medium heat and bring the milk to a boil.Stir it occasionally to prevent it from sticking to the bottom.
- Once the milk comes to a boil,reduce the heat to low and let it simmer.Continue to cook the milk on low heat,stirring it frequently to avoid scorching.
- As the milk simmers,it will start to reduce and thicken.Keep stirring and scraping the sides of the pan to prevent milk solids from sticking to the sides.This process can take anywhere from 1 to 2 hours, depending on the quantity of milk and the heat level.
- As the milk reduces further,it will change colour and start to turn into khoya.It will become thicker,and you will notice the milk solids coming together.
- Continue to cook until most of the moisture has evaporated,and the mixture resembles a thick,crumbly mass.The khoya should be slightly moist but not runny.This can take some time,so be patient.
- Once the khoya is ready,remove it from the heat and let it cool down to room temperature.
- Your homemade khoya is now ready.
Making Of Mava | Khoya Modak
- Add the powdered sugar and mix it well with the khoya.
- Mix until the sugar is well incorporated and the mixture becomes smooth.
- Add the cardamom powder.
- Mix well.
- Once the mixture is done,grease your palms with a little ghee.
- Take a small portion of the mixture and shape it into a modak using your hands or a modak mold.
- Repeat the process to make more modaks with the remaining mixture.
- Mava Modaks are now ready to be offered to Lord Ganesha or enjoyed as a delicious sweet treat.
- Remember that you can also garnish these modaks with slivered almonds or chopped pistachios for an added touch of flavor and decoration.
- Enjoy your Mava Modaks as a delightful dessert during the festive season or on any special occasion.
Mava Modak | Khoya Modak | Khavyache Modak
Ingredients
- 1 litre full fat milk
- ½-¾ cup powdered sugar
- 1 tsp cardamom powder
- A pinch of saffron strands optional
- Ghee clarified butter for greasing the modak molds
Instructions
Making of Mava | Khoya
- Pour the milk into a heavy-bottomed,wide-mouthed pan or kadhai. Use a pan with a thick base to prevent the milk from sticking to the bottom and burning.
- Place the pan on medium heat and bring the milk to a boil.Stir it occasionally to prevent it from sticking to the bottom.
- Once the milk comes to a boil,reduce the heat to low and let it simmer.Continue to cook the milk on low heat,stirring it frequently to avoid scorching.
- As the milk simmers,it will start to reduce and thicken.Keep stirring and scraping the sides of the pan to prevent milk solids from sticking to the sides.This process can take anywhere from 1 to 2 hours, depending on the quantity of milk and the heat level.
- As the milk reduces further,it will change colour and start to turn into khoya.It will become thicker,and you will notice the milk solids coming together.
- Continue to cook until most of the moisture has evaporated,and the mixture resembles a thick,crumbly mass.The khoya should be slightly moist but not runny.This can take some time,so be patient.
- Once the khoya is ready,remove it from the heat and let it cool down to room temperature.
- Your homemade Mava or khoya is now ready.
Making of Mava | Khoya Modak
- Add the powdered sugar and mix it well with the khoya.
- Mix until the sugar is well incorporated and the mixture becomes smooth.
- Add the cardamom powder.
- Mix well.
- Once the mixture is done,grease your palms with a little ghee.
- Take a small portion of the mixture and shape it into a modak using your hands or a modak mold.
- Repeat the process to make more modaks with the remaining mixture.
- Mava Modaks are now ready to be offered to Lord Ganesha or enjoyed as a delicious sweet treat.
- Remember that you can also garnish these modaks with slivered almonds or chopped pistachios for an added touch of flavor and decoration.
- Enjoy your Mava Modaks as a delightful dessert during the festive season or on any special occasion.
Video
If you have made this recipe, please be sure to rate it in the recipe card below. Sign up for my email newsletter or you can follow me on Instagram,Facebook,Youtube,Pinterest or Twitter for more vegetarian inspirations.
Like our videos? Then do follow and subscribe to us on Youtube to get the latest Recipe Video updates.
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