Modak is a must for Ganapati Bappa, especially during the 10-day Ganesh festival celebrated in India. In Western India, Ukadiche Modak and Talniche Modak are quite popular. In addition to these “Peda Modak” are also offered as Prasad and they are very easy to make at home! Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
Storing
Mawa Modak is a perfect make-ahead dessert. They can stay well at room temperature for 2 to 3 days. I recommend refrigerating them for upto 2 weeks in an airtight container. Before serving bring them to room temperature by simply keeping them out on the counter for an hour. Making homemade Mawa takes time and patience. I love the convenience of using store-bought Mawa that is readily available in Indian stores here in the US. I have tried a few brands of Mawa for this recipe and found the Vadilal brand the best as it has only two ingredients - milk and heavy cream and does not have any additives. You might have heard of the renowned Mawa Modak from Mumbai’s iconic Siddhivinayak Temple, and today, I’m excited to share my simple homemade take on them.
Tips for Best Mawa Modak
Use good quality Mawa. Although, I am using the frozen Mawa, make sure to check the date on it so it’s fresh. Do not overcook the dough, this way the Modak (or Peda) will not become chewy. Do not have Modak Mold? Shape them as Peda!
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Recipe
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