Khoa Modak | Paal kova

Khoa Modak | Paal kova
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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.!

khova modak

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. 

mawa modak

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.  

modak with mawa

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.

paalakova

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I hope you try out this amazing Khoa Modak recipe and do comment below and let me know how you like this recipe. 

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khoa modak
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5 from 6 votes

Khoa Modak | Paal kova

Prep Time5 minutes
Active Time30 minutes
Course: Dessert
Cuisine: Indian
Keyword: khoa modak, kova, modak, paalakova
Servings: 30 pieces
Author: subbucooks.com

Ingredients

  • 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

Instructions

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.

Notes

    1. Use unsweetened Khoa/mawa
    2. Keep it on low flame if you are afraid of burning. 
    3. Keep stirring the mixture while cooking otherwise it will get burnt on the bottom. 
    4. Shape the modaks while the mixture is warm enough.

 

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Khoa Modak | Paal kova
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