Shaswati Stuffed Mawa Modak is a popular Indian sweet that is especially associated with the festival of Ganesh Chaturthi, which is celebrated with great enthusiasm in many parts of India. Ganesh Chaturthi is a Hindu festival dedicated to Lord Ganesha, the elephant-headed god of wisdom and prosperity. It is believed that Lord Ganesha is particularly fond of modaks, making them a quintessential offering during the festival.
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Steaming Time: 20 minutes
Total Time: 60 minutes
Serving: 10-12 people
Ingredients
1cup-240ml; 1tablespoon – 15ml; 1teaspoon – 5ml;
For the Mawa Stuffing:
– 100g Mawa (khoya)
– 1/2 cup Dry grated Coconut
– 1 tbsp Chopped Cashews
– 3 Cardamoms, crushed
– 3 tbsp Granulated Sugar
– 1 tbsp Ghee
– add few drops of water (if required)
For the Soji Dough:
– 1/2 cup Suji (semolina)
– 1 cup Water
– A pinch of Saffron (kesar)
– 2 Cardamoms, crushed
– 1 tbsp Granulated Sugar
– 1/4 tsp Salt (Sindhav salt / Sendha Namak)
– 1 tbsp Ghee
How to make Stuffed Mawa Modak
For the Mawa Stuffing:
1. Heat 1 tbsp of ghee in a non-stick pan over medium heat. Add the dry grated coconut and continue to stir for another 2-3 minutes until the coconut turns slightly golden. Keep it aside.
2. In this same pan, add the scrambled Mawa (khoya) to the pan and stir continuously until it starts to melt and become aromatic. This should take about 3-4 minutes.
3. Add the chopped cashews, granulated sugar, roasted coconut and crushed cardamom to the mixture and cook for an additional 1-2 minutes. Continue to cook for a few more minutes until the sugar melts and the mixture thickens.
4. Once the stuffing mixture comes together as a cohesive mass and starts leaving the sides of the pan, remove it from heat. Allow it to cool completely.
For the Soji Dough:
1. In a separate pan, heat 1 cup of water and bring it to a boil. Add a pinch of saffron into the boiling water.
2. Add crushed cardamom, granulated sugar, and a pinch of salt to the suji mixture. Mix well and cook for an additional 2 minutes.
3. At this point, add the suji to the boiling saffron-infused water and stir continuously to avoid lumps. Cook the mixture for about 2-3 minutes.
4. Remove the suji dough from heat and cover and leave the suji for 15 minutes.
5. When the mixture is still warm, knead it for at least 10 minutes to get a soft dough for the modak.
Assembling the Modaks:
1. Take a small portion of the suji dough and shape it into a small cup or cone in your hand or using a modak mold.
2. Place a spoonful of the cooled mawa stuffing into the center of the suji cup and carefully seal the edges of the suji dough to enclose the filling, shaping it into a modak or dumpling-like structure.
3. Repeat this process with the remaining suji dough and mawa stuffing.
Steaming the Modaks:
1. Prepare a steamer by boiling water in the bottom pot. Grease the steamer plate with a little ghee or oil to prevent sticking.
2. Place the modaks on the greased plate, ensuring some space between each to prevent them from sticking together. Steam the modaks for about 15-20 minutes, or until they become firm and translucent.
3. Once done, remove the modaks from the steamer and allow them to cool for a few minutes.
Your delicious Stuffed Mawa Modaks are now ready to be served as a sweet treat during festivals like Ganesh Chaturthi or any special occasion! Enjoy!
Here, you can read it in Bengali – মাওয়া ভরা মোদক
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