stuffed khoya modak

Stuffed Khoya Modak | Mawa Modak Recipe | How to Make Modak

What is Stuffed Khoya Modak?

Modak is a dumpling which is loved by Lord Ganesha and is therefore prepared on the auspicious occasion of Ganesh Chaturthi. Modak recipes are plenty. Modak is prepared in a number of ways and with every passing year, I see the varieties of modak being prepared are rising. Indian recipes are such. There is a lot of diversity.

Stuffed khoya modak is a very simple and easy modak recipe. It calls for some khoya and delectable stuffing prepared with coconut powder. It is basically mawa modak taken to the next level. Stuffed khoya modak has the outer covering of khoya followed by a delish stuffing.

Let’s talk about the ingredients for Stuffed Khoya recipe

Modak recipe varies from one kitchen to another. Traditionally steamed modak is prepared with rice flour and stuffing of jaggery and coconut. However, this is one of the simplest modak recipes for beginners. Following are a few points that should be kept in mind:

  1. Khoya is used to make the covering of stuffed khoya modak. Make sure to cook it properly. It shouldn’t be too runny or too dry.
  2. Use a good modak mold. 2-fold as well as 3-fold modak moulds are available in the market as well as online. You can choose as per your choice. I prefer 2-fold modak mold, as it is more manageable and makes smaller modak which are more appropriate. However, traditionally the 3-fold modak molds are used.
  3. Use homemade khoya for the best results. If you are short of time you can use instant homemade khoya.

Let’s have a look at the ingredients for Stuffed Khoya Modak recipe:

Khoya: As mentioned above homemade khoya gives the best of results. I have used soft khoya. This is the kind available with the halwai. If you are using hard khoya you need to add little milk to set the consistency.

Coconut Powder: You can use desiccated coconut or grated dry coconut (kopra). I prefer the latter. Dry coconut is much more flavorful than desiccated coconut. However, it takes some labor to grate the coconut. You can also use fresh coconut.

Flavoring: The stuffing has been flavored with cardamom. Even the khoya used to prepare the covering has been flavored with cardamom. You can also use saffron or other dry fruits of your choice. I am a coconut lover and therefore I have used coconut with a little cardamom.

Powdered Sugar: Indispensable for the mawa modak recipe, be it stuffed or non-stuffed is powdered sugar. Granulated sugar does not mix properly leaving an unpleasant bite and therefore only powdered sugar should be used.

Similar recipes on the blog

Festivals are such an integral part of Indian culture and desserts or sweets are integral part of these festivals. There are plenty of sweet recipes for festivals such as besan ladoo, mohanthaal, boondi ladoo, etc.

How to serve Stuffed Khoya Modak?

Stuffed khoya modak can be prepared for pooja or any auspicious occasion and offered to Lord Ganesha.

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How to make Stuffed Khoya Modak

1.This recipe makes 12-15 stuffed khoya modak.

stuffed khoya modak

2.To make the covering heat a cooking pan. Add in 300 g or 1 and ½ cup of crumbled khoya.

stuffed khoya modak

3.Cook on low flame till the khoya comes together.

stuffed khoya modak

4.Transfer to a plate and let it cool down till warm.

stuffed khoya modak

5.Next add 1/3 cup powdered sugar along with the crushed or powdered cardamom seeds. The best thing is to powder the cardamom seeds with the sugar. Mix well. Taste and if you feel add in more powdered sugar.

stuffed khoya modak

6.To make the stuffing, in a mixing bowl add ¼ cup grated dry coconut, 2-3 tbsp powdered sugar and powdered 4-5 cardamoms’ (elaichi) seeds. Mix well. Taste and adjust the sweetness.

stuffed khoya modak

7.Take a portion of covering and put in the mold. Make cavity by making thumb impressions.

stuffed khoya modak

8.Fill in the stuffing.

stuffed khoya modak

9.Prepare the modak.

stuffed khoya modak

10.Bon appétit!

stuffed khoya modak

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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