Name: Mawa Modak (Only 4-Ingredients)! Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Indian
Ingredients: 250 grams mawa; ⅓ cup sugar (67 grams); ¾ teaspoon cardamom powder; Pinch saffron strands (crushed using hands or mortar and pestle)

Jump to Recipe

Introduction

Mawa Modak is a simple yet delightful Indian sweet made with just four ingredients. These soft, fragrant dumplings are perfect for festive occasions or as a special treat. The combination of mawa, cardamom, and saffron creates a rich and aromatic flavor that melts in your mouth.

The image shows a black plate holding seven small, dome-shaped sweets arranged in a neat circle. Each sweet is a golden-yellow color with a grainy texture and slight ridges running from bottom to top, with a few strands of saffron on the surface adding subtle red accents. The plate sits on a white marbled texture, and colorful beads and metallic bells are softly blurred in the background, adding a festive touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 grams mawa
⅓ cup sugar (67 grams)
¾ teaspoon cardamom powder
Pinch of saffron strands, crushed

Instructions

Step 1: Heat a heavy bottom pan over medium heat. Add the mawa and stir continuously for 2 minutes until it melts slightly.
Step 2: Add sugar, cardamom powder, and crushed saffron strands to the pan. Stir well and cook for another 2 minutes until the mixture begins to bubble.
Step 3: Reduce the heat to low. Keep stirring continuously to prevent burning or excessive browning. Cook the mixture until it leaves the sides of the pan and becomes non-sticky, about 7 to 9 minutes.
Step 4: Remove the pan from heat and transfer the mixture to a bowl to cool. Wait until it reaches a warm, handleable temperature—do not let it cool completely.
Step 5: Grease a modak mold and fill it with the mawa mixture. Remove any excess from the edges and unmold gently. Repeat to shape all modaks (approximately 9).
Step 6: Optionally, garnish the modaks with a few saffron strands for an elegant touch.

Tips & Variations

If you don’t have a modak mold, you can shape the modaks by hand, forming small dumplings with the mawa mixture.
To enhance flavor, you may add finely chopped nuts like pistachios or almonds inside the modak before shaping.
Cook the mixture on low heat and stir continuously to avoid burning and to achieve the perfect soft texture.

Storage

Store mawa modaks in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Bring to room temperature before serving for the best texture. Avoid freezing as it may affect their softness.

How to Serve

A close-up of a woman's hand holding a small, pyramid-shaped sweet with a smooth, light brown surface that looks soft and slightly moist. In the background, a brown round tray holds several more sweets of the same shape and color, arranged near colorful decorative beads with red, yellow, green, and metallic elements on the tray. The whole scene is set on a white marbled surface with some green leaves and a blurred yellow container further back. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought khoya instead of homemade mawa?

Yes, store-bought khoya works well for this recipe and saves time. Just ensure it is fresh and crumbly for best results.

How do I prevent the mixture from getting too hard or chewy?

Cook the mixture on low heat and stir continuously. Remove it from heat as soon as it leaves the pan edges and becomes non-sticky. Overcooking makes the modaks chewy.