Mawa Coconut Modak

Mawa Coconut Modak

Ganeshji is very much fond of Modak. During Ganesh Puja festival, this modak is prepared. In Maharistrian culture, preparing and offering of modaks during ganesh puja is must. The sweet filling inside a modak is made up of fresh grated coconut and jaggery while the soft shell is made from rice flour or wheat flour. Modaks are of different varieties like mawa modak, motichur modak or even chocolate modak.

Mawa And Cococnut Modak is my twist to mawa modak.  Modak get its texture from coconut and crunch from cashew nuts.  For modak loving Ganesh this is my 2^nd sweet Prasad. Here is the recipe

Mawa- 350gms

Boora or Powdered Sugar- 4 to 5tbsp

Grated coconut- 3 to 4 tbsp

Cashew nuts – 4 to 5 tbsp

Ghee- 2 tbsp

Green Cardamom (choti elaichi) -  2 tsp

Mawa is also known as khoaa. It is heavily thickened milk solid.  Grate the mawa if it is hard or mash it with hands. I used homemade mawa for this so there is no need to mash.

In a nonstick kadai heat 1 tbsp of ghee add mawa to it. Sauté the mawa properly upto golden in colour. Remove from fire.

Chop the cashew nuts and keep aside. In the same pan heat 1 tbsp ghee again and add cashew nuts and grated coconut and sauté up to golden.  Add the fried mawa to it and mix properly make a soft dough out of it. Let it cool down.

When mawa mixture is warm to touch add boora to it. It is available easily in market. If it is not available then powdered sugar can be added. Sugar should be added at a proper time. The mawa should not be hot or cold. If you add in hot mawa sugar will melt and dough will be watery. If you add in cold mawa sugar won’t mix properly. It should be warm. Mix the sugar properly and knead a bit. Add cardamom powder to the mixture.

Grease the modak frame properly so that dough won’t stick to the frame. Stuff the modak frame properly and there shouldn’t be any gap while stuffing. Demould the modak from the shape carefully. Keep in the fridge to set for 2 hours.

After 2 hours Prasad is ready for bhog.