#shorts Mawa Modak

By Ministry of Curry · 15 min

Ingredients

Instructions

1. Crush the saffron strands to a fine powder in a mortar and pestle, then 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 until the mixture bubbles and the fats start to separate, about 2 minutes.
4. Keep cooking for another 5 to 7 minutes, until the mixture pulls away from the sides of the pan and starts to thicken into a thick cake-batter texture. Keep the heat low so the mawa 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 as it cools.
6. Lightly grease the modak mould. Press about 2 teaspoons of mawa dough into the mould, closing it and pushing dough through the bottom opening so the shape is completely filled. Scrape off any excess dough from the outside of the mould.
7. Gently open the mould and trim any excess dough around the edges of each modak with a small pointed spoon or butter knife.
8. Carefully lift the modak onto a serving plate, then shape the remaining dough the same way.

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