Mawa Modak with Badam Halwa Delight
Share
Brown sugar is a great substitute for jaggery, so enjoy this guilt-free magic of sweetness with MB's Light Brown Sugar.
Ingredients:
For Mawa (using milk powder):
1 cup Milk powder
1 liter Milk
3 tbsp Ghee
2 tbsp MB Light Brown Sugar
For Badam Halwa Filling:
250g Almonds (soaked and peeled)
1 cup MB Light Brown Sugar
1/2 cup Ghee
1 cup Milk
1/4 tsp Saffron strands (soaked in warm milk)
1/4 tsp Cardamom powder
For Garnish:
Saffron strands
Varak (edible silver leaf)
Chopped nuts (pistachios, almonds)
Instructions:
1. Prepare Mawa:
In a pan, combine milk powder, milk, ghee, and MB Light Brown Sugar.
Cook on low heat, stirring continuously, until the mixture thickens into a soft dough.
Set aside to cool.
2. Prepare Badam Halwa:
Grind the soaked almonds into a coarse paste using milk.
Heat ghee in a pan, add the almond paste, and cook until it starts releasing ghee.
Add MB Light Brown Sugar. Stir well until the mixture thickens, turns brown, and leaves the sides of the pan.
Mix in cardamom powder and set aside to cool.
3. Assemble Modak:
Grease a modak mold with ghee.
Press a portion of the mawa mixture into the mold, covering the sides.
Place a small ball of Badam Halwa in the center.
Seal with more mawa and carefully open the mold to release the modak.
4. Garnish and Serve:
Garnish with saffron strands, varak, or chopped nuts.
Serve as a festive treat for Ganesh Chaturthi.
Ingredients:
For Mawa (using milk powder):
1 cup Milk powder
1 liter Milk
3 tbsp Ghee
2 tbsp MB Light Brown Sugar
For Badam Halwa Filling:
250g Almonds (soaked and peeled)
1 cup MB Light Brown Sugar
1/2 cup Ghee
1 cup Milk
1/4 tsp Saffron strands (soaked in warm milk)
1/4 tsp Cardamom powder
For Garnish:
Saffron strands
Varak (edible silver leaf)
Chopped nuts (pistachios, almonds)
Instructions:
1. Prepare Mawa:
In a pan, combine milk powder, milk, ghee, and MB Light Brown Sugar.
Cook on low heat, stirring continuously, until the mixture thickens into a soft dough.
Set aside to cool.
2. Prepare Badam Halwa:
Grind the soaked almonds into a coarse paste using milk.
Heat ghee in a pan, add the almond paste, and cook until it starts releasing ghee.
Add MB Light Brown Sugar. Stir well until the mixture thickens, turns brown, and leaves the sides of the pan.
Mix in cardamom powder and set aside to cool.
3. Assemble Modak:
Grease a modak mold with ghee.
Press a portion of the mawa mixture into the mold, covering the sides.
Place a small ball of Badam Halwa in the center.
Seal with more mawa and carefully open the mold to release the modak.
4. Garnish and Serve:
Garnish with saffron strands, varak, or chopped nuts.
Serve as a festive treat for Ganesh Chaturthi.