This time for Ganesh Chaturthi, I decided to make some kesar/saffron mawa modak which is a favorite sweet of Lord Ganesha, and it completes the rituals of Ganesh Chaturthi. It is an easy and quick sweet made with dried milk/milk powder. You just need basic three ingredients to make it. I have added saffron and flavoured it with cardamom. You can think of your own variations. You can even add some nuts like pistachios, almonds and cashews. Have made this recipe from scratch that is from making instant mawa to making of Modak. You can also used ready made mawa/ khoya to your recipe. Ganapati Bappa Morya!!!!Ganesh Chaturthi Special: Instant Kesar Mawa Modak recipe
This recipe is also available on my YouTube channel:
Prep time: 10 mins
Cook time: 10 mins
Cook time: 10 mins
Ingredients (1 cup=250ml)
1/2 cup/125 ml whole cream milk1cup/ 125gms milk powder
3 tbsp powdered sugar/ as required
3 tbsp Ghee
1 pinch Saffron/Kesar
1/2 tsp Cardamom powder (optional)
Dry nuts (optional)
Method:
- Soak kesar / saffron in 1 tbsp warm milk for 10 mins
- Until then in a heavy bottom pan melt 3 tbsp ghee on medium flame
- Once ghee is melted add milk and soaked saffron .
- Mix well until milk is heated
- Once milk starts boiling add milk powder in batches keep stirring it continuously. Break lumps if any. Keep the flame low.
- The khoya / mawa mixture will begin to thicken
- After 3-4 minutes you will notice that it starts to separate from the pan. Cook for another couple of minutes until it forms a dough like consistency.
- Now switch off the flame and place it in a bowl and let it cool down for few minutes. Don’t let it cool down completely or else mawa will turn hard and it will also become difficult to shape the Modak.
- To the semi cooled mawa add sieved powdered sugar and cardamom powder and mix till everything is well combined. The mawa mixture is ready.
- Now take a modak mould and put some mawa mixture on all the sides of the mould and press it firmly, and then close it. Ensure that the modak mould is stuffed entirely. Remove the excess mawa from the sides and gently open the mould.
- Now while pressing the bottom of the modak, remove it from the mould.
- Similarly make all the mawa modaks.
- Alternatively you can also stuff crushed nuts in the middle of the modak (for clear demo please watch video)
- Store them in airtight container it has shelf life of one week.
Modak recipe step by step procedure with pictures:
- Soak kesar / saffron in 1 tbsp warm milk for 10 mins
- Until then in a heavy bottom pan melt 3 tbsp ghee on medium flame
- Once ghee is melted add milk and soaked saffron
- Mix well until milk is heated
- Once milk starts boiling add milk powder in batches keep stirring it continuously. Break lumps if any. Keep the flame low.
- The khoya / mawa mixture will begin to thicken
- After 3-4 minutes you will notice that it starts to separate from the pan. Cook for another couple of minutes until it forms a dough like consistency.
- Now switch off the flame and place it in a bowl and let it cool down for few minutes. Don’t let it cool down completely or else mawa will turn hard and it will also become difficult to shape the Modak.
- To the semi cooled mawa add sieved powdered sugar and cardamom powder and mix till everything is well combined. The mawa mixture is ready.
- Now take a modak mould and put some mawa mixture on all the sides of the mould and press it firmly, and then close it. Ensure that the modak mould is stuffed entirely. Remove the excess mawa from the sides and gently open the mould.
- Now while pressing the bottom of the modak, remove it from the mould.
- Alternatively you can also stuff crushed nuts in the middle of the modak (for clear demo please watch video)
- Mawa Kesar Modak is now ready to be served to Lord Ganesha
Notes
1. If the mawa mixture becomes hard. In this case you may add some milk to the mixture and re-heat it for some time.
2. Avoid adding powdered sugar to hot mawa mixture, it may turn very loose. Still, if the mixture has loose consistency, then add some powdered Sugar to the mixture. If the mixture is already very sweet, then you may add some Milk powder or Cashew Powder / Almond Powder to adjust the consistency.
3. In case of non-availability of saffron you can also make plain mawa modak.
4. In case you don’t have mould then you can shape modak with your hands by taking a lemon size mawa ball, give it a cylindrical shape and make design using fork or toothpicks( for better demo please watch my video)
I hope you enjoy cooking this delicious recipe as much as you enjoyed reading it. If you tried, then please let me know in the comment section below.
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