Mawa Coconut Modak

Mawa is also known as khoaa. It is heavily thickened milk solid. Grate the mawa if it is hard or mash it with hands. I used homemade mawa for this so there is no need to mash.

In a nonstick kadai heat 1 tbsp of ghee add mawa to it. Saut the mawa properly upto golden in colour. Remove from fire.

Chop the cashew nuts and keep aside. In the same pan heat 1 tbsp ghee again and add cashew nuts and grated coconut and saut up to golden. Add the fried mawa to it and mix properly make a soft dough out of it. Let it cool down.

When mawa mixture is warm to touch add boora to it. It is available easily in market. If it is not available then powdered sugar can be added. Sugar should be added at a proper time. The mawa should not be hot or cold. If you add in hot mawa sugar will melt and dough will be watery. If you add in cold mawa sugar wont mix properly. It should be warm. Mix the sugar properly and knead a bit. Add cardamom powder to the mixture.

Grease the modak frame properly so that dough wont stick to the frame. Stuff the modak frame properly and there shouldnt be any gap while stuffing. Demould the modak from the shape carefully. Keep in the fridge to set for 2 hours.

After 2 hours Prasad is ready for bhog.