How to Make Soft Besan Mawa Modaks

 

The texture of modaks depends mainly on how the besan and mawa are handled. In this easy modak recipe, under-roasted besan can leave a raw taste, while overheated mawa may make the finished sweet chewy.

Roast coarse besan with ghee on low heat for around 10–15 minutes. Stir continuously and stop when the mixture smells nutty, darkens slightly and begins releasing ghee. Add two or three tablespoons of milk and mix briefly.

Take the kadai off the flame before folding in crumbled mawa and saffron milk. Allow the mixture to cool until warm, then add powdered sugar, cardamom and chopped dry fruits. Adding sugar while the mixture is very hot can make it loose.

Shape the modaks while the mixture is warm. Cold dough may crack, while very hot dough can stick to the mould. If the mixture feels dry, add a teaspoon of warm milk. If it is too soft, let it rest before shaping.

Follow these complete tips for soft Besan Mawa Modak.