Mawa Modak

By Ministry of Curry · 25 min

Ingredients

Instructions

1. Crush the saffron strands to a fine powder with a mortar and pestle, and set aside.
2. Crumble the mawa into a pan and cook on medium-low heat for about 2 minutes, until it starts to melt.
3. Add the sugar, cardamom and saffron, mix well, and cook for about 2 minutes, until the mixture bubbles and the fats start to separate.
4. Keep cooking for 5 to 7 minutes, until the mixture pulls away from the sides of the pan and thickens to the consistency of thick cake batter. Keep the heat low so it does not brown, and do not overcook it or the modak will be chewy.
5. Transfer the mixture to a bowl and let it cool for 10 to 15 minutes; it will thicken into a dough.
6. Lightly grease a modak mould. Press about 2 teaspoons of mawa dough into it, pushing from the bottom opening so the dough fills the shape, and remove any excess from the outside.
7. Open the mould gently to release the modak, then trim any excess around its edges with a small pointed spoon or a butter knife.
8. Transfer the modak to a serving plate and shape the remaining dough the same way.

Summarized from Ministry of Curry's video. Watch it for the details.