Kesar Mawa Modak Recipe: Delicious Ganesh Chaturthi Sweets
20 minutes
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About Kesar Mawa Modak Recipe: Delicious Ganesh Chaturthi Sweets
Celebrate Ganesh Chaturthi with these exquisite Kesar Mawa Modaks! This recipe delivers melt-in-your-mouth modaks, infused with the delicate aroma of saffron and the rich flavor of khoya (milk solids). Perfect for offering to Lord Ganesha or enjoying as a delightful festive treat.These easy-to-make modaks are studded with crunchy pistachios and cashews, adding a delightful textural contrast to the creamy filling. The step-by-step instructions make this recipe accessible to both experienced and novice cooks.Impress your family and friends with this traditional yet refined take on a beloved Ganesh Chaturthi sweet. The fragrant saffron and rich khoya create a truly unforgettable taste experience. Happy Ganesh Chaturthi!
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
For the Modak Filling
- 1 cup Mawa also known as mawa; grated
- 1/2 cup Sugar powdered
- 1/4 tsp Cardamom Powder
- 1/2 cup Pistachios blanched, and finely chopped, peeled
- 1/2 cup Cashews blanched, and finely chopped, peeled
- 1 pinch Saffron Strands kesar
- 2 tsp Milk to soak saffron
Other
- 2 tbsp Ghee clarified butter, to grease the molds
- Approximately 12 Modak Molds traditional or silicone molds
Instructions
Prepare the Saffron
- Soak the saffron strands in milk and set aside for at least 15 minutes to allow the color and flavor to infuse.
Cook the Khoya Mixture
- In a heavy-bottomed pan, combine the grated khoya and powdered sugar. Cook over low heat, stirring continuously, until the sugar dissolves and the mixture becomes slightly firm and loses excess moisture (about 10-15 minutes). Be careful not to burn the khoya.
Incorporate Flavors and Nuts
- Remove from heat. Stir in the cardamom powder and saffron milk. Mix well to combine. Add the chopped pistachios and cashews. Mix gently to distribute evenly. Allow the mixture to cool completely.
Grease and Fill the Molds
- Lightly grease the modak molds with ghee. Fill each mold with the cooled khoya mixture, pressing gently to level the bottom. Ensure the molds are filled evenly.
Unmold and Serve
- Carefully unmold the modaks. Arrange them on a serving plate. Serve immediately or store in an airtight container at room temperature for up to 2-3 days.
Recipe Notes
Expert Tips for Perfect Kesar Mawa Modaks
- For a richer flavor, use homemade khoya.
- If you don't have modak molds, you can shape the mixture into small balls and arrange them on a plate.
- To prevent the modaks from sticking, ensure the molds are well-greased.
- Adjust the amount of sugar according to your preference. You can also use jaggery instead of sugar for a unique twist.
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Recipe Nutrition
Calories: 241kcalCarbohydrates: 21gProtein: 9gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 8mgSodium: 108mgPotassium: 92mgFiber: 1gSugar: 9gVitamin A: 203IUVitamin C: 1mgCalcium: 279mgIron: 1mg
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This is fantastic! Thank you for sharing.
Looks so appetizing! Thank you for posting.
Looks so mouthwatering! Thanks for sharing.