Cooking Instructions
- 1
Firstly, in a kadai heat 1 tsp ghee and add ½ cup milk.also, add 3 tbsp saffron milk. to prepare saffron milk, soak few threads of saffron in 3 tbsp of warm milk.stir well making sure everything well combined.now add 1½ cup milk powder
keeping the flame on low, stir continuously.
the mixture starts to thicken. - 2
After 13 minutes, the mixture starts to separate from the pan.
keep mixing until it forms a lump. finally, instant mawa is ready.transfer to a bowl and allow it to cool slightly.now add ½ cup powdered sugar, ½ tsp cardamom powder and mix well.form a non-sticky dough by combining well. - 3
Grease the modak mould with ghee to prevent from sticking.stuff the mawa mixture into the mould.also, place 1tsp of dry fruit mixture in the centre.close tightly and scrape off excess mixture.unmould the modak gently without breaking.finally mawa modak ready to be served.
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