Kesar Mawa Modak Recipe

5 from 3 votes

This is a 6-ingredient easy to follow modak recipe made with mawa (khoya). Learn how to make instant mawa modak in a few simple steps.

Prep Time10

Cook Time30

Cooling Time10

Total Time50

Course: Dessert

Cuisine: Indian

Servings:

Calories: 169kcal

Soak saffron strands in warm milk. Set aside while preparing the modak mixture.
Heat ghee in a heavy bottom kadhai or casserole.
Add semolina (rava) fry till it turns light brown in color. Continuously stir the semolina while frying. If left unattended it burns very fast.
Next, add crumbled khoya (mawa). Mix semolina and khoya using a spatula. Now keep frying the khoya till it becomes smooth and the fat starts oozing from the sides. That is stage 1 of perfect frying.
In low to medium flame, keep frying the khoya till all the fat disappears and the khoya starts coming together like a soft dough. This is in stage 2.
Now, add the green cardamom powder and saffron soaked milk. Mix nicely. Keep frying until all the milk is absorbed by the khoya and once again it becomes like a soft dough. This is the final stage. Turn off the heat.
Transfer the khoya mixture to a wide bowl. Allow to cool down for 5 - 10 minutes or till it becomes lukewarm to touch.
Add powdered sugar and mix with your fingers to form a smooth, soft, non-sticky dough.

Grease or brush the modak mold with the ¼ teaspoon of ghee. You can skip this step if the mold is a non-stick one.
Pinch a small portion of the dough (according to the size of the mold) and stuff it on one side of the mold. Gently press the filling with the other side of the mold to get modak shape. Unmold the modak gently without breaking its shape.
Arrange the modak on a serving platter. Garnish with saffron. You can keep them in the refrigerator for 5 - 10 minutes if they are too soft.
Kesar Mawa Modak is ready to serve.

I use unsweetened khova to make modak. If you are using sweet khova, taste first, and add sugar accordingly.
Make sure khoya is at room temperature and not semi-frozen or cold. Leave it at room temperature for a few minutes before using it.
Semolina (rava) gives a nice texture and taste to the modak. If you are not too keen to add semolina, skip ghee as well. Start frying khova straightaway.
Do not add powdered sugar in the hot khoya mixture. It should be lukewarm to touch and not piping hot.
You can stuff a variety of dry fruits, desiccated coconut, and other types of sweet filling in this mawa modak.
If you live in a place where khoya is not available, combine ½ cup milk with 1 ½ cup of milk powder (dairy whitener). Cook them over a low flame, continuously stir till you get a soft, non-sticky dough. Flavor the dough with saffron, cardamom, and sugar. Shape modak.
If you do not have modak mold, shape a lemon size dough ball using your fingers like a potli or dumpling. Using a toothpick or bamboo skewer make lines at equal distance from top to bottom.