Kesar Mawa Modak

5 from 1 vote

Homemade Kesar Mawa Modak is the perfect way to celebrate the upcoming festival of Ganesh Chaturthi. Whether you’re a fan of melt-in-your-mouth dessert or chewy treats- this sweet confection delivers everything in one bite!

Prep: 10

Cook: 10

Total: 20

Course: Dessert

Cuisine: Indian

Servings:

Calories: 244kcal

Author: Ruchi

Ingredients

SAFFRON MILK

¾ cup Milk
⅛ teaspoon Saffron strands 9-10 strands

MODAK INGREDIENTS

2½ cup Milk powder
1 teaspoon Ghee
½ cup Powdered Sugar + 1 tablespoon extra
1 teaspoon Kewra essence
⅛ teaspoon Cardamom Powder

FILLING

1 tablespoon Cashews slivered
1 tablespoon Almonds slivered
1 teaspoon Pistachios slivered
2 tablespoons Unsweetened desiccated Coconut
¼ teaspoon Cardamom Powder
2 tablespoons Jaggery

US Customary - Metric

Instructions

SAFFRON MILK

Combine 1/4 cup milk and saffron strands in a microwavable bowl—heat for 40 seconds. Remove and mix.
Let it rest for 5 minutes, and saffron will induce a beautiful yellow color in the milk.

PREPARE KESAR MAWA MODAK

Heat a heavy-bottomed pan over medium heat. Next, combine ghee and milk powder in the pan.
Soon the mixture will turn into a gooey paste. No worries, keep stirring.
Pour in the remaining milk and saffron milk. Mix to combine. After 5 minutes into the cooking, the mawa and ghee mixture will start to thicken.
Keep stirring continuously to avoid lump formation.
Once the mixture comes together like a soft dough, take the pan off the heat.
Set aside the Kesar mawa mixture for 5 minutes or until the mawa mixture is still warm but comfortably cool to handle.
While the mixture is resting, let’s prepare the filling. Combine slivered almonds, pistachios, desiccated coconut, jaggery, cardamom powder, and cashews in a bowl. Mix to combine.
Once the mawa mixture is comfortable to touch, add powdered sugar, cardamom powder, and kewra essence to the Kesar mawa mix. Mix until everything is well combined.
Knead it well until it forms a soft and smooth dough. The Kesar mawa mixture for making modak is ready now.

ASSEMBLING MODAK

Brush the modak mold with some melted ghee. Once greased, take some Kesar mawa mixture and spread it on both the sides of the mold.
Firmly press the mawa mixture around the mold. Now, press both the mold ends together to give modak its shape.
Flip the mold over, and stuff the filling mixture at the bottom of the mold.
Take a small piece of Kesar mawa and seal the bottom part. Discard the excess mawa. Give the mold a final press.
Gently open the mold. Discard the excess mawa around the edges of the mold to give your modak an elegant look.
Press it around the edges or bottom to release the modak out of its mold. Similarly, shape all the Kesar mawa modak until all the mixture is used up.
Arrange the Mawa modak or Khavyache modak on a plate. Garnish with edible silver leaf, some saffron strands, and serve.

Notes

Experts tips to make the best Kesar Mawa Modak!

» Keep the heat at the medium-low setting while cooking the modak recipe - if you try to rush through the process, milk powder will burn.

» Keep stirring continuously at all times in a circular motion to avoid lump formation.

» Stop mixing the Kesar mawa mixture when you achieve a thick gooey kind of texture.

» If the dough is sticky while kneading, place the mixture in the refrigerator for 30-40 minutes and it would firm-up.

» Don’t add powdered sugar while the mawa mixture is still hot (right off the flame). It will make the dough runny and difficult handle.

» After adding sugar, knead the mawa dough until it’s smooth. A soft and well-kneaded dough will produce great modaks.

» Leftover modaks can be stored in an airtight container in the refrigerator for about 3-4 days, if they’ll last that long.

How to make Kesar Mawa Modak with Homemade Mawa?

INGREDIENTS -

2 cups Homemade Mawa
3/4 cup Granulated Sugar
2 teaspoon Eliachi Powder (Cardamon Powder)
1.5 teaspoons Ghee
A few drops of Kewra essence

INSTRUCTIONS-

1. Heat a heavy-bottomed pan over medium heat. Crumble mawa and granulated sugar in the pan.

2. Soon the mixture will turn into a gooey paste. Keep stirring.

3. Keep stirring continuously to avoid lump formation.

4. If you want to add Kesar to the mix, you can add it at this point. Mix it well to combine.

5. Soon the mixture will start to thicken. Add ghee, cardamom powder, and Kewra essence at this point. Mix it well. Keep stirring the mawa mixture.

6. Once the mixture comes together like a soft dough, take the pan off the heat.

7. Allow it to cool comfortably.

8. The mawa mixture, when pressed in between the hands, should feel non-sticky.

Mawa dough is ready. Shape them modak molds and enjoy!

Nutrition