Ingredients with Measurements:
- 1 cup mawa (khoya)
- 1/2 cup powdered sugar
- 1/4 cup milk
- 1/4 tsp cardamom powder
- 1 tbsp ghee
- 1 cup rice flour
- 1 1/2 cups water
- A pinch of salt
Special equipment needed:
- Modak mould
Step-by-step instructions:
1. In a pan, heat ghee and add mawa. Stir continuously on low flame for 5-7 minutes until it turns light brown.
2. Add powdered sugar, milk, and cardamom powder to the pan. Mix well and cook for another 2-3 minutes until the mixture thickens. Keep aside to cool.
3. In a separate pan, boil water with a pinch of salt. Add rice flour and mix well. Cook for 2-3 minutes until the mixture forms a dough-like consistency.
4. Remove from heat and knead the dough until it becomes smooth.
5. Grease the modak mould with ghee and fill it with the rice flour dough.
6. Add a spoonful of the mawa mixture in the centre of the mould.
7. Seal the mould and remove the excess dough.
8. Repeat the process for the remaining dough and mawa mixture.
9. Steam the modaks in a steamer for 10-12 minutes until they are cooked.
10. Remove from the steamer and let them cool for a few minutes.
11. Serve the mawa modaks warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
Makes 10-12 modaks
Nutritional information:
Calories: 150 per modak
Fat: 6g
Carbohydrates: 20g
Protein: 4g
Substitutions for ingredients:
- If mawa is not available, you can use ricotta cheese or milk powder instead.
- You can use jaggery instead of powdered sugar for a healthier option.
Variations:
- You can add chopped nuts like almonds, cashews, and pistachios to the mawa mixture for added crunch.
- You can also add saffron strands to the mawa mixture for a rich flavour.
Tips and tricks:
- Make sure to knead the rice flour dough well to avoid any lumps.
- Grease the modak mould well to avoid sticking.
- Do not overfill the mould with the mawa mixture as it may cause the modak to break while steaming.
Storage instructions:
- Mawa modaks can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating instructions:
- To reheat, steam the modaks for 2-3 minutes until they are warm.
Presentation ideas:
- Arrange the mawa modaks on a plate and garnish with chopped nuts and saffron strands.
Garnishes:
- Chopped nuts like almonds, cashews, and pistachios
- Saffron strands
Pairings:
- Mawa modaks can be served as a dessert or as a sweet snack.
- They can be paired with a cup of hot tea or coffee.
Suggested side dishes:
- Mawa modaks can be served as a standalone dish.
Troubleshooting advice:
- If the dough is too dry, add a little more water to make it soft and pliable.
- If the modaks break while steaming, it may be due to overfilling the mould or not sealing it properly.
Food safety advice:
- Make sure to use fresh ingredients and clean utensils while preparing the recipe.
- Wash your hands thoroughly before and after handling food.
Food history:
- Mawa modak is a traditional Indian sweet that is often prepared during festivals like Ganesh Chaturthi.
Flavor profiles:
- Mawa modak has a rich and creamy flavour with a hint of cardamom.
Serving suggestions:
- Serve the mawa modaks warm or at room temperature.
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Region: Indian