Khoya Modak Recipe With Nuts: Creamy, Rich Treat For Ganpati Bappa

Modak is usually made with a dough shell and a dry fruit filling, but it is often also made like a peda, shaped like a teardrop. This modak variation is usually a simple way to make modak at the last minute when you don’t have time to prepare the dough shell and shape it with your hands by carefully doing the pleats. This version works when you don’t have time to go through the intricate processes and instead want to make the teat as quick as possible.

Khoya modak recipe is made by mixing khoya with dry fruits and directly shaping it using a modak mold or with your hands. Unlike regular modak, where you first need to make dough sheets and filling separately, then create small dumplings by adding the filling and carefully creating the potli shape, khoya modak only requires cooking the base and shaping it directly without the need for filling. It might taste like peda at first, but it becomes more interesting with the teardrop shape. Since it is modak, people often make khoya modak by placing a few chopped nuts in the middle to give it the filling vibe of the traditional modak. It does not require frying or cooking in batches and you only need to shape it, cool it, and serve it. That’s it! This is what makes khoya modak so convenient and effortless to make.

To prepare the base of khoya modak, the khoya (or mawa) is first cooked in ghee with some cardamom powder, powdered sugar for sweetening, and sometimes a little milk to make the consistency creamy. Then you need to knead the cooked khoya and shape it like a tear drop. It usually takes 30 minutes to prepare the recipe and therefore it is the best version of modak you can make when you are running out of time. Follow the detailed step-by-step instructions below to make khoya modak at home for Ganesh Chaturthi.

Simpe khoya Modak Recipe You’ll Love:

Ingredients

For Modak Base:

• 2 cups khoya (mawa; unsweetened, grated or crumbled)
• ¾ cup powdered sugar (adjust to taste)
• ½ tsp cardamom powder
• 1 tsp ghee (for cooking)

For Nutty Filling (optional but recommended):

• 2 tbsp chopped almonds
• 2 tbsp chopped cashews
• 1 tbsp chopped pistachios
• 1 tbsp raisins
• 1 tsp ghee

Method:

Step 1: Prepare the Nut Filling

Heat 1 tsp ghee in a small pan. Add all the chopped nuts and raisins. Lightly roast for 1–2 minutes until it becomes golden and aromatic. Roasting will develop flavor and make the modak satisfying with crunchy bites. Let it cool and keep aside.

Step 2: Cook the Khoya

Take a nonstick pan and add 2 cups khoya and 1 tsp ghee. Cook on low heat while stirring continuously to keep it from sticking to the pan. Once the khoya turns soft and moist and starts to release a sweet aroma after about 5–6 minutes, turn off the heat. Let it cool slightly so it is just warm and not too hot to handle.

Step 3: Sweeten & Flavor

Add powdered sugar and cardamom powder to the warm khoya. Mix well until everything combines into a smooth dough-like texture. Don’t add sugar while khoya is hot or it may become too soft to shape as sugar melts. Add the sugar only after cooling down the khoya a little.

Step 4: Shaping the Modaks

There are two ways to shape khoya modak—using a mold and shaping by hand.

A mold is usually the best to make the perfect shape but if you are a seasoned dessert maker and want an authentic handmade feel, you can shape it by hand.

Using a Modak Mould

Grease the inside of the mould with a little ghee. Take a small portion of the khoya mixture and press it into one side of the mould. Place a bit of nut filling in the center. Cover with more khoya mixture and press to seal. Open the mould gently and remove the shaped modak.

Shaping by Hand

Take a small ball of khoya mixture and flatten it slightly on your palm. Add ½ tsp of nut filling in the center. Fold the edges gently and bring them together to form a cone or modak shape. Smooth out the surface with wet fingers if needed.

Step 5: Chill and Serve

Place modaks on a plate or tray lined with parchment. Refrigerate for 30 minutes to set. Decorate the modak with a few chopped nuts and silver vark. Serve chilled or at room temperature.