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Stuffed Mawa Modak

Prep Time10 mins
Cook Time4 mins
Total Time14 mins
Course: Desserts/Sweets/Mithai
Cuisine: Indian
Servings: 10

Ingredients

  • 2 cup Milk Powder / Doodh Ka Powder
  • 1 can Condensed Milk
  • 1/2 tsp Cardamom Powder / Elaichi Powder
  • 3 tsp Butter, Unsalted / Makkhan
  • 1/4 tsp Saffron / Kesar
  • 1.5 tsp Whole Milk / Doodh

Stuffing

  • 15 Almonds / Badam
  • 2 tbsp Pistachio / Pista
  • 12 Cashew Nuts / Kaju
  • 10 Dates / Khajoor
  • 3 tsp Condensed Milk
  • 1/4 tsp Cardamom Powder / Elaichi Powder

Instructions

  • Chop or crush the nuts and make a coarse mixture.
  • De-seed, chop and mash the dates in the grinder.
  • Take a bowl add nuts, dates, cardamom powder and 3 tsp of condensed milk.
  • Mix and mash every thing to make a dough.
  • Can add some more condensed milk if it is too dry
  • Now make small size balls from this nut mixture and keep aside.
  • Soak crushed saffron in 1.5 tsp of warm milk and keep aside
  • In a big microwave proof glass bowl add butter and micro for about 40 seconds .
  • When butter melts then take out the bowl from the microwave.
  • Add milk powder and condensed milk and whisk well.
  • Now put the bowl in the microwave and cook for 1 minute on micro high.
  • Take out the bowl and stir and mix well.
  • Now again micro for 1 minute.
  • Take out the bowl and mix it again.
  • Now add saffron and cardamom powder and mix well.
  • Again micro for 1 minute.
  • Take out and mix well and then repeat the process for 1 more time.(total 4 times )
  • Let the mixture cool down a bit,keep stirring in between to avoid any lumps.
  • When it cool down then take a small portion of the dough and stuff it in the greased mould from the opening in the bottom
  • Press the dough all around with the help of your thumb and make a cavity in the center.
  • Take a nut mixture ball and stuff it in the center of the modak.
  • Take a small portion of the milk dough and seal the bottom.
  • Now open the mould carefully and take out the modak from the mould.
  • Garnish modak with a paste of saffron and milk.