In a bowl, add milk powder, milk and ghee. Combine with the help of a whisk.
Keep whisking until there are no lumps.
Heat a non-stick pan/skillet over low flame. Then pour the milk mixture into the pan.
Cook the mixture for a few minutes, while stirring continuously, until it thickens. Make sure there are no lumps.
Once the mixture is thick and leaves the sides of the pan. It may take approximately 10 to 15 minutes. Turn the flame off. Instant mawa/khoya is ready!
Pour strawberry syrup. I’ll suggest you add 1 tablespoon of syrup at a time and keep mixing it after each addition. You can stop when you’re happy with the colour and sweetness.
After the strawberry syrup is mixed well into the mawa/khoya mixture. Take it out in a bowl and allow it to cool down a little.
Don’t let it cool down completely. The mawa should remain warm (but it should not burn your fingers when you are handling it).
Take a modak mould. Grease it with ghee to prevent it from sticking. Close it.
Fill it with a little strawberry mawa mixture. Spread and press it evenly, all around the inside of the mould. Keep filling until just a little space is left in the middle (watch the video).
Pour ½ to 1 tsp strawberry syrup in it. Depending upon the size of the mould, adjust the quantity of the syrup. Here I have used ¾ tsp syrup for each modak.
Avoid overfilling, as it will become difficult to seal it later on and the modak might leak.
Then take a small amount of mawa mixture, flatten it a little, place it at the bottom of the mould and seal it well.
Carefully open the mould and take the modak out. Place it on a plate.
Make the other modaks in the same manner.
Instant Strawberry Mawa Modak is ready!