Stuffed Mawa Modak (Khoya Modak)

Name: Stuffed Mawa Modak (Khoya Modak)
Total time: 1200 s
Yield: 10 serve
Cuisine: Indian
Ingredients: 2 cups Khoya (Mawa) grated or crumbled; 1/2 cup Powdered sugar (Confectioner’s sugar or icing sugar); 1/3 cup Dried figs chopped finely (or 6 Dates); 2 tablespoons Almonds coarsely ground; 1 tablespoon Desiccated coconut; 2 tablespoons Cashew nuts coarsely ground

Sarita Srivastava @cook_26934677

Ranchi

#GCS #Stuffed #Mawa #Modak #KhoyaModak #thechefstory #sweetrecipe #ATW2 #week2

Sarita Srivastava @cook_26934677

Ranchi

#GCS #Stuffed #Mawa #Modak #KhoyaModak #thechefstory #sweetrecipe #ATW2 #week2

Saved

Ingredients

10-20 minutes

10 serve

For outer covering
2 cups Khoya (Mawa) grated or crumbled
1/2 cupPowdered sugar (Confectioner’s sugar or icing sugar)
For stuffing
1/3 cupDried figs chopped finely (or 6 Dates)
2 tablespoonsAlmonds coarsely ground
1 tablespoonDesiccated coconut
2 tablespoonsCashew nuts coarsely ground

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Steps

10-20 minutes

1

Making Outer Layer:
Take khoya and powdered sugar in a pan and cook on medium heat. Keep stirring and cooking for 4-5 minutes or till the mixture becomes thick and fat starts to ooze out from the sides.Remove it to a plate and let it cool to touch (WARM).
2

Make Stuffing:In a bowl, take chopped dates (or figs), add dry coconut and coarsely ground nuts. Mix well.
Shaping Modak:
Now the mawa mixture is cool enough to handle. Try pinching small portion and it should come together like a ball. If not then you can few teaspoons of milk as a binding.
3

Now grease the modak mould using ghee. Keep the mould close, add a small portion of mawa mixture from the bottom hole and using your finger start pressing around the edges tightly and evenly.
4

Then stuff with a teaspoon of mixture in the hollow center.
Cover the bottom part with khoya mixture, press it tightly to seal and smooth out.
Open the mould. Carefully remove it and place it on a plate. Repeat the same for rest.