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Mawa Modak


  • Prabhat Milk
  • Prabhat Ghee

For outer covering:

  • Khoya or Mawa 2 cups, grated or crumbled
  • Powdered sugar 1/2 cup

For stuffing:

  • Figs (anjeer) 1 cup, chopped finely
  • Desiccated coconut 1 tablespoon
  • Cashew nuts 2 tablespoons (Chopped)
  • Almonds 2 tablespoons (Chopped)


  • Put Prabhat Ghee in pan & add khoya and powdered sugar. Mix well on medium heat.
  • As it gets heat up, it will start to melt.
  • Keep stirring and continue cooking.
  • Cook till fat starts to ooze out from the sides. It will take 4-5 minutes.
  • Remove it to a plate and let it cool to touch.
  • Meanwhile, prepare the stuffing. Take chopped figs in a bowl. Add dry coconut, powdered cashews and almonds.
  • Mix well and keep it aside.
  • When khoya is cool enough to handle. Break it using your fingertips and make sure there are no lumps.
  • Pinch to check if khoya comes together. If not then you can add few teaspoons of Prabhat Milk.
  • Dust your modak mould using the powdered sugar. So you can easily remove the modak without breaking or sticking to the moulds.
  • Take a small ball and put into the mould. Using your finger tightly pack it and make hollow centre.
  • Add couple of teaspoons of stuffing mixture, cover the part using little khoya mixture and press it so it seals properly.
  • Open the mould carefully and remove it.
  • Don't forget to dust the mould with powdered sugar every time.