Mava Chya Modak

Recipe by
Total Time:
45-60 minutes
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Easy

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  • 500 g - soft khoya (mava)
  • 300 g - powdered sugar
  • 50 g - giant square crystal sugar coloured (misri granules)
  • 50 g - milk masala (crushed masala of almonds, pistachios, saffron, cardamom)
  • 1 drop - alum
  • 2 to 3 drops - kewra essence
  • 2 to 3 drops - colour as desired
  • Silver foil for covering (optional)
  • Olive oil or ghee for greasing

How to Make Mava Chya Modak

  • Mix together milk masala, sugar crystals. Keep aside till required.
  • Grease moulds, keep aside.
  • Grate khoya or pass through large holed sieve, if rough.
  • Cook in a heavy sauce pan till it forms a very soft lump.
  • It should not stick to sides of vessel.
  • Cool to room temperature.
  • Mix in sugar, colour, essence, alum, knead to form a smooth dough.
  • Place portion of mixture in one part of modak mould.
  • Smooth and level.
  • Put a small portion of dry mixture and cover with more mava.
  • Press well, then remove carefully.
  • Repeat for remaining dough and filling mixture.
  • Cover each modak with silver foil, smoothening it carefully all over.
  • Steam for 15-20 minutes.
  • Store in airtight containers.