{"id":17121,"date":"2021-09-17T10:12:38","date_gmt":"2021-09-17T04:42:38","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=17121"},"modified":"2024-09-19T01:21:13","modified_gmt":"2024-09-18T19:51:13","slug":"coconut-mawa-modak","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/coconut-mawa-modak\/","title":{"rendered":"Coconut Mawa Modak"},"content":{"rendered":"\n

For someone making coconut mawa modak<\/strong> for the first time, the sweet rapturous world of these stunning delicacies can be mind-boggling. Every recipe is more tempting than the next. If you\u2019re in the same boat as me, save yourself from a lot of mouthwatering temptation and start with this easy modak recipe. <\/p>\n\n\n\n

\"Coconut<\/figure>\n\n\n[feast_advanced_jump_to]\n\n\n
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What is modak?<\/h2>\n\n\n\n

Modak<\/a> is an Indian sweet dumpling, typically made during Ganesh Chaturthi<\/a> \u2013 the festival that celebrates the arrival of Lord Ganesh. It is believed modak was his favorite treat (hence the moniker modak priya).<\/em><\/p>\n\n\n\n

The origins of it can be traced to Maharashtra, but today, modak is made in all parts of India. Each has a different name (kudumu<\/em> in Telugu, mothagam<\/em> in Tamil, modhaka<\/em> in Kannada) and its own way to prepare it. <\/p>\n\n\n\n

Of the many variations, the most common ones are ukadiche modak <\/em>and khavyache modak.<\/em> The first is a steamed sweet dumpling made from rice flour and jaggery and grated coconut. The second is made from mawa or khoya and stuffed with nuts and dates. My recipe is an adaptation of it. <\/p>\n<\/div><\/div>\n\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

Easiest, no-fuss recipe ever<\/p>\n\n\n\n

Uses just 4 ingredients<\/p>\n\n\n\n

Fun project to include kids<\/p>\n\n\n\n

A rich but not overly sweet treat<\/p>\n\n\n\n

Looks so fancy and gorgeous!<\/p>\n<\/div><\/div>\n\n\n\n

How To Make Coconut Mawa Modak?<\/h2>\n\n\n\n

Start with the modak filling<\/h3>\n\n\n\n