Mawa Modak

By Hebbars Kitchen · 25 min

Ingredients

Instructions

1. In a kadai, heat 1 tsp ghee, then add ½ cup milk.
2. Soak a few saffron threads in 3 tbsp warm milk to make saffron milk, then add it to the pan and stir well.
3. Add 1½ cups milk powder and keep stirring continuously over low heat.
4. Keep stirring until the mixture thickens, separates from the pan after about 13 minutes, and forms a lump; this is instant mawa.
5. Transfer to a bowl and let it cool slightly.
6. Add ½ cup powdered sugar and ½ tsp cardamom powder and mix into a smooth, non-sticky dough.
7. Grease the modak mould with ghee. Press the mawa mixture into the mould and place 1 tsp dry fruit mixture in the centre.
8. Close the mould tightly, scrape off the excess, and gently unmould the modak without breaking it.
9. Garnish with silver vark before serving.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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