Milk Powder Modak| Instant Mawa Modak

September 14, 2023Niketa
Milk Powder Modak

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 12 Modak

Milk Powder Modak is nothing but a pedha shaped like a Modak. This popular Indian sweet is made during Ganpati festival with just a handful of ingredients.

Ganpati festival is incomplete without making bappa’s favorite Modak. Ganesh Chaturthi mornings are always busy, so I prefer to make this instant milk powder modak recipe as prasad. This recipe calls for using milk powder. Traditionally, people use mawa/ khoya (milk solids) which you can make by reducing full fat milk. However, I like to use full fat milk powder because its readily available in any supermarket. Making traditional milk pedha takes a long time and effort. However, using milk powder, it is very easy.

I have fond memories of our friends and family bringing a box of these pedha modak for our bappa. These bite sized modaks are super delicious and irresistible. I have flavored these instant mawa modak with saffron, cardamom nutmeg powdered & sweetened with powdered sugar.

Ingredients to make Milk Powder Modak

You will only need 7 ingredients to make this easy recipe

Milk Powder: I have used full fat milk powder as its readily available in any supermarket. Alternatively, you can use Mawa Milk Powder from Indian Grocery. Just make sure to use full fat milk powder and not non-fat or skimmed milk powder.

Milk: I have used full fat milk in the recipe for a rich and creamy taste.

Flavorings: I have flavored this recipe by adding saffron, cardamom powder & nutmeg powder.

Sweetener: I have used store bought powdered sugar as its convenient. Alternatively, you can simply grind the granulated sugar into a fine powder.

Ghee: Addition of ghee gives a wonderful nutty aroma. Also, we will need some ghee to grease the mold before stuffing the mixture.

Milk Powder Modak

How To Make Instant Mawa Modak

Gather and measure out all the ingredients. Once the cooking process starts it goes by fast and you don’t want to burn milk powder mixture. Make sure you are cooking on a low medium heat.

In a wide non stick pan add milk, ghee and saffron milk. Wait until the ghee melts.

Add milk powder, mix and let it cook. Keep stirring, the mixture will start leaving the pan from the sides and turn into a soft mass.

Transfer the mixture to a plate, allow it to turn lukewarm. While its still lukewarm add cardamom powder, nutmeg powder and powdered sugar. Combine well.

Divide into equal portions, grease the mold with ghee. Stuff the mold with the mixture, tightly close the mold. Gently open the mold and take out the modak.

Your Instant Mawa Modak is ready!

Milk Powder Modak
Instant Mawa Modak
Here are more Modak Recipes to try this festive season:
Coconut Rose Modak

Coconut Rose Modak |No-Cook Modak Recipe

Ukadiche Modak

Ukadiche Modak (Sweet Rice flour Dumplings)

Orange Chocolate Modak

Print Recipe

Milk Powder Modak

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Serves: 12 Modak

Milk Powder Modak Pedha is an easy Indian sweet made with full fat milk powder, flavored with saffron, cardamom, and nutmeg powder. This easy, quick and irresistible recipe makes a great prasad for bappa.

Ingredients

Ingredients

  • 1 cup Milk Powder
  • 1/3 cup Powdered Sugar
  • 1/4 tsp Cardamom Powder
  • 1/4 tsp Nutmeg Powder
  • 1/3 cup Milk
  • 1 tsp Ghee
  • 2 tbsp Saffron Milk
  • 3 tsp Ghee, For greasing mould

Method

Making Saffron Milk

  • 1)

    Heat 2tbsp milk in a microwave for 15-20 seconds and add 12-15 pounded strands of saffron to it. Mix and you will see the milk turn yellow as the saffron gets infused.

Making the Instant Mawa Mixture

  • 1)

    Heat a non stick pan on a medium heat. To it add ghee, milk, saffron milk and milk powder. Stir well making sure everything is well combined.

  • 2)

    Make sure to keep the heat on low and stir continuously. This will avoid burning and sticking of the mixture to the pan. The mixture will start to thicken.

  • 3)

    Around after 10-12 minutes, the mixture starts to separate from the sides of the pan and forms a soft mass . This soft mass of mixture is your instant mawa/khoya.

  • 4)

    Transfer the mixture to a bowl and allow it to cool slightly. The mixture should be lukewarm and not cold.

  • 5)

    Next add powdered sugar, cardamom powder, nutmeg powder and combine well.

  • 6)

    Divide the mixture into oval shaped portions. This mixture yields around 12-15 portions. Shape the portions slightly oblong to fit the mold.

Shaping the Modak

  • 1)

    Grease the modak mold with ghee. Stuff the portioned mawa mixture to the slots on the mold.

  • 2)

    Close the mold tightly and scrape off the excess mixture from the bottom and sides. Make sure the filling is well packed.

  • 3)

    Gently open the mold, remove any excess mixture surrounding the modak with a knife. Unmold the modak gently without breaking.

  • 4)

    Transfer the modak on a plate and repeat until the mawa mixture gets over. Allow them to set for 10-12 minutes.

  • 5)

    Instant Milk Powder Modak is ready!

     

Notes

  1.  Use a wide, shallow pan for making modak mixture.
  2. This helps in stirring and makes sure that nothing burns.
  3. Make sure to cook milk powder mixture on low medium heat or else it will start scorching. For a grainer texture you can cook the mixture a little longer.
  4. Make sure to use full fat milk powder and whole milk for a rich flavor and texture. Higher fat content gives a creamy rich texture to this recipe.
  5. Feel free to double the ingredients for a larger quantity.
  6. If you do not have modak mold, feel free to shape into round pedas.
  7. You can store this instant mawa modak in an air-tight container at room temperature upto 4 days. These store well in refrigerator upto 2 weeks.

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