Khoa Modak | Paal kova
Khoa Modak is a simple modak recipe you can make for ganesh chaturdhi (vinayaka chavithi). Basically I made Paal kova and used modak molds to make these delicious khoya modaks. You can call these as paalakova/mawa modak/khova modak/kova billalu etc.Check out my Instagram for more daily updates.!
Paal kova is a indian dessert made with mainly milk and milk solid concentrate(known as khoa/khoya/mawa). It is very popular in South india and served as prasad/naivedyam/offering to the god in temples and also made in home.
You can shape this khoa modak into any shapes you want, usually it is made into 1/2 inch discs with a thumb imprint in the middle. You can add some nuts like cashew,almonds or pistachios to garnish but classic recipe doesn’t use any nuts.
With only 5 ingredients, this recipe is very simple and easy to make but it takes some stirring work while cooking. Make this simple yet yummy dessert for occasions like Ganesh chaturdhi, Krishnaastami, Diwali, Holi, Rakshabandhan or for gatherings.
Did you know that I have a Youtube channel and you can see video recipes there? Also do follow me on Instagram 🙂
I hope you try out this amazing Khoa Modak recipe and do comment below and let me know how you like this recipe.
★ Now that you have this amazing recipe, Is it worth a try? Please give us a ★ rating .. Just click on the stars in the Summary box below to rate 🙂 !
Khoa Modak | Paal kova
- 350 gms Khoa/Mawa/Khoya (grated)
- 1 cup Milk
- 150 gms powdered sugar or fine sugar
- 1 tbsp Cardamom powder (Elaichi)
- 3 tbsps Ghee or clarified butter
Cooking process
-
To a heavy bottomed pan add grated khoa,milk and sugar on medium heat.
-
Mix until there are no lumps with a spatula.
-
Now keep cooking the mixture until all the liquid evaporates and a non stick dough is formed.
-
This will take around 20 mins, so be patient and keep mixing with a spatula, if you dont mix then it will get burnt on the bottom.
-
Half way add 2 tbsps ghee and cardamom powder
-
Once a solid mass is formed and easily forms into a non stick dough then our cooking process is done. Turn off heat.
Shaping the Khoa modak
-
Now take the cooked dough on to a plate and cool for 5 mins or so , so that you can handle it with your hands.
-
You should roll or shape the modaks while the dough is warm enough. grease hands with ghee if the dough sticks.
-
If you have a modak mold then add the dough into the mold, press for couple seconds and de mold them.
-
If you want to shape into discs then take a small amount and roll in between palms to make a smooth ball. Now gently flatten and do a thumb print in the middle.
-
- Use unsweetened Khoa/mawa
- Keep it on low flame if you are afraid of burning.
- Keep stirring the mixture while cooking otherwise it will get burnt on the bottom.
- Shape the modaks while the mixture is warm enough.
Heya i am for the primary time here. I found this board and I to find It truly useful & it helped me out a lot. Eudora Elwyn Barina
I feel that is one of the such a lot vital information for me. Ashla Killie Carleton
Sweet website, super style and design, really clean and utilise friendly. Agnesse Weber Belak
If you want to get a good deal from this article then you have to apply such methods to your won webpage. Rosanna Loren Soneson
I think the admin of this site is really working hard in favor of his site, as here every information is quality based information. Kate Antonin Dryfoos
Very well articulated. It covers the critical elements of application migration approach. Libbey Radcliffe Lugo