Coconut Mawa Modak - All it takes is 4 ingredients to make these delicious, melt-in-your-mouth treats. Marzipan filling in the center just takes it to another level!
Prep Time20 minutesmins
Cook Time10 minutesmins
Course: Dessert
Cuisine: Indian
Keyword: stuffed mawa modak, modak recipe, mawa modak
Servings: 22Modaks
Calories:
Author: Natasha Minocha
Ingredients
2.5cupsKhoya, grated or crumbled
3/4cupDesiccated coconut
1/2cup Icing sugar
Filling
1/2 cupMarzipan
1/4cupDesiccated coconut
Instructions
Modak Filling
Mix desiccated coconut with marzipan and keep it aside.
Modak Shell
Over medium heat, cook grated mawa (khoya) with icing sugar and desiccated coconut.
In about 5 to 7minutes, the mawa will melt, forming a thick paste, and start to leave the sides of the pan.
At this point, take it off the heat and let it cool for a few minutes.
Take your modak mold and very, very lightly grease it with ghee.
Break a small piece of the mawa mixture and make a ball. Place it into the closed mold using the gap at the bottom.
With your finger, press the mixture around the mold edges so that it takes the right shape, and you have a hollow cavity in the center.
Place a small portion of your coconut filling in the cavity.
Press and pack it tightly, and then, using some more of the mawa mixture, close the base of the modak.
Open the mold, remove the modak, and repeat the process till you use up all the mixture.