Besan Modak Vs Mawa Modak: What Is The Difference?

By Author: Alok kashyap
Total Articles: 29
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A traditional besan modak gets its nutty flavour and slightly grainy texture from roasted gram flour. Mawa modak, on the other hand, mainly uses khoya, sugar and cardamom, giving it a denser and creamier texture.

Besan Mawa Modak combines the qualities of both varieties. Roasted besan provides structure and helps the sweet hold the ridges of a modak mould, while mawa adds richness and softness. Saffron, green cardamom and chopped nuts complete the festive flavour.

Coarse besan works especially well because super-fine flour can become pasty after milk is added. The besan should be roasted slowly in ghee until aromatic. Mawa should then be mixed in after removing the kadai from the flame to prevent it from becoming rubbery.

Unlike steamed ukadiche modak, this Indian sweet recipe does not require rice flour, pleating or steaming. It is suitable when you want festive-looking homemade modaks with a simple kadai method.

Explore the complete khoya modak recipe with besan.

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