Mava Modak Recipe
A rich, velvety, and instant halwai-style festive sweet prepared with milk powder, condensed milk, and pure saffron, shaped into traditional pleated dumplings.
Ingredients
Ingredients
- 1.5 Cups Dairy whitener powder/milk powder
- ½ Cup Sweetened condensed milk
- 2 tbsp Clarified butter ghee
- ¼ Cup Whole milk at room temperature
For the Flavourings and Garnish
- 10-12 strands of Saffron kesar soaked in 1 tbsp warm milk
- ½ tsp You can add the powder form of green cardamom
- 1 tbsp Finely chopped pistachio for garnish
Instructions
- In a non-stick pan over low heat, warm the ghee till it melts, add the whole milk and sweetened condensed milk to the melted ghee and stir continuously till the liquids are thoroughly combined and warm.
- Add the milk powder slowly, whisking continuously, to the pan, and then add the saffron-infused milk and cardamom powder to it.
- Cook on low heat, stirring continuously without a break for 4-5 minutes until the mixture becomes thick and no longer sticky and until it begins to roll away from the edges of the pan and into a solid dough.
- Transfer warm mava dough onto a plate, allow to cool 5 mins until manageable, knead mava gently with grease-brushed palms for 1 min until a smooth, shiny dough ball.
- Apply a speckle of ghee to the bottom of the modak mould, clamp the modak tightly, stuff the warm mava dough into the modak shape through the bottom of the modak mould, press well to get the modak sides to hold, and carefully open the modak mould to remove the modak.
Notes
- Use the lowest setting on the stove while cooking to prevent milk powder from burning or curdling.
- Handle the dairy dough quickly while it is still warm to the touch, or it will set and won't give sharp mould impressions.
- Place containers of completed sweets at room temperature for an hour while the sweets are drying; do not stack the sweets to prevent the tips from flattening.