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Neena Seth Pandey
Neena Bansal
Anjali Sunayna Verma

A delicious rasmalai modak can be made by combining a soft mawa (khoya) outer shell with a creamy, rasmalai-inspired filling. The process involves preparing the mawa dough, creating a rasmalai and rabri filling, and then shaping the modaks in a mold.
Ingredients
For the mawa modak
1 cup mawa (khoya)
3 tbsp sweetened condensed milk
½ tsp cardamom powder
Few saffron strands soaked in 1 tbsp of warm milk
Ghee, for greasing the mold
For the rasmalai filling
3–4 small rasmalai pieces, squeezed of excess liquid
2 tbsp rabri (thickened sweetened milk)
A pinch of cardamom powder
A few chopped pistachios, for garnish
A few chopped almonds, for garnish
Method
Step 1: Prepare the mawa dough
In a non-stick pan over low heat, combine the crumbled mawa and condensed milk.
Stir continuously until the mixture thickens and forms a soft dough-like consistency.
Add the cardamom powder and the saffron-soaked milk. Mix well until everything is evenly incorporated.
Remove from heat and transfer the mixture to a plate to cool slightly. Do not let it cool completely, as it will become too hard to mold.
Step 2: Make the rasmalai filling
Finely chop the rasmalai pieces into small bits.
In a small bowl, combine the chopped rasmalai with the rabri and a pinch of cardamom powder. Mix gently.
Step 3: Shape the modaks
Lightly grease a modak mold with ghee.
Take a small portion of the mawa dough and press it evenly into the walls of the mold, creating a hollow cavity in the center.
Spoon a small amount of the rasmalai-rabri filling into the cavity.
Seal the bottom of the modak with another small piece of the mawa dough.
Press the mold firmly, then carefully open it and remove the modak.
Step 4: Garnish and serve
Arrange the finished rasmalai modaks on a serving plate.
Garnish with chopped pistachios and almonds.
For the best flavor and texture, chill the modaks in the refrigerator for 15–20 minutes before serving.

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