Mawa Modak is a classic and much-loved Indian sweet, especially popular during Ganesh Chaturthi, as it is believed to be Lord Ganesha’s favorite. Made primarily with mawa (also known as khoya), sugar, and flavored with cardamom, this sweet is rich, creamy, and melts in the mouth. It can be made plain or with a dry fruit stuffing for added texture and flavor.

To prepare Mawa Modak, begin by taking one cup of fresh mawa and crumbling it finely. In a non-stick pan, cook the mawa on low heat while stirring continuously. It will start to melt and turn smooth as it heats up. Continue cooking until it turns slightly golden and releases a rich aroma. At this point, add about ¼ to ⅓ cup of powdered sugar, depending on how sweet you prefer it. Mix it well, allowing the sugar to dissolve completely into the mawa. Then, add a pinch of cardamom powder to enhance the flavor. You can also mix in a spoon of rose water or kewra water if you like a more aromatic twist.

Once the mixture thickens and begins to leave the sides of the pan, turn off the heat and let it cool slightly—not completely, just enough so you can handle it. While it's cooling, if you want to add a dry fruit filling, mix chopped almonds, pistachios, cashews, and raisins with a little bit of ghee and cardamom powder. You can also add a bit of gulkand or desiccated coconut to this filling for a richer taste.

Now, grease your hands and the insides of modak moulds with a little ghee. Take a small portion of the mawa mixture, flatten it slightly, and place a bit of the dry fruit filling in the center. Shape it into a ball and gently press it into the modak mould. Seal the open end and then carefully remove the modak from the mould. If you don’t have a mould, you can shape them with your hands into cone-like forms.

Let the modaks cool and set for some time before serving. They can be stored in an airtight container in the refrigerator for 3-4 days. Mawa Modaks are soft, flavorful, and perfect as prasad or for serving guests during festive times.