Kesar Mawa Modak is an easy Indian sweet made with mawa or khoya (milk solids), sugar, and flavored with cardamom and Kesar (saffron). This modak-shaped Kesar peda is made without stuffing, is melt-in-the-mouth delicious, and is the perfect offering (prasad) to Lord Ganesha for Ganesh Chaturthi.
I am sharing how to make this easy mawa modak recipe at home using a mold and without mold too.
Modak (sweet Indian dumpling) is lord Ganesha's favorite sweet and Ganesh Chaturthi festival is incomplete without it.
For Ganesh Chaturthi, mom either makes Fried modak or ukadiche modak (steamed modak) and I typically follow this tradition. But this year I thought of making these easy yet delicious Kesar Mawa Modak Peda instead.
If you have visited SiddhiVinayak Temple in Mumbai India, you must have seen and even tasted this Indian sweet (peda) shaped as modak.
This bite-sized yellow modak is one of the offerings deities take for lord Ganesha along with flowers and others. Visit to SiddhiVinayak temple is incomplete without them. They are delicious and irresistible!
The good news is that you can now easily make these khoya mawa modak at home using just 5 ingredients. Here is my take on them.
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What is Mawa Modak?
Mawa modak is a variation of the traditional Ukadiche modak (steamed modak) and/or fried modak.
The traditional modak is stuffed with a sweet coconut filling and then either steamed or fried. But unlike the traditional modak, mawa modak is neither steamed nor fried nor is it stuffed.
Mawa modak is basically mawa peda given modak shape. Mawa is milk solids and modak is the name of the dumpling shape given to this sweet.
Kesar is saffron in English and is used to flavor the modak and give a nice light yellow color to this modak and hence the name Kesar Mawa Modak.
Along with saffron, this mawa modak is flavored with cardamom and sweetened with sugar. It is easy to make and is melt-in-the-mouth delicious!!.
Mawa Modak is also known as ‘Khavyache Modak’ in Maharashtra and is a popular sweet offered to lord Ganesha.
Recreating this sweet modak at home is a breeze. You need only 5 ingredients, Mawa or Khoya (milk solids), sugar, cardamom powder, Kesar (saffron), and milk.
I've used the modak molds which are easily available in India or in Indian stores and online . But if you don't have those, no worries. Simply shape your sweet round or in the shape you like. Either way, this modak peda is delicious!!
Recipe Ingredients
Mawa - It is dried evaporated milk solids and also known as Khoya (khoa). I'm using storebought frozen mawa that I thawed and then grated. You can check the frozen aisle of your Indian grocery stores here in USA. Frozen mawa is usually stored next to paneer.
Sweetener - I have used white granulated sugar. You can also use brown sugar but that will change the color of the modak so don't recommend it .
Saffron Milk - To make saffron (Kesar) milk, we will need warm milk (of choice) and good quality saffron to soak in milk. Saffron imparts a nice yellowish-orange color to the warm milk when soaked which we will use to flavor and color this modak peda. If you want the typical yellow color, you can use the food color and/or skip saffron and milk.
Flavor - For added flavor and warmth, some cardamom powder. Little goes a long way.
Modak Molds - I've used the modak molds which are easily available in India and online or in any Indian store during the festive season. But if you can't find these simply shape your sweet round like peda or shape you like. It doesn't alter the taste.
You will also need some ghee for greasing your hands and mold.
Please refer to the recipe card for exact measurements of ingredients.
How To Make Mawa Modak (Step by Step Method)
Make Kesar Mawa Modak Mixture
Heat the milk in the microwave for about 10-15 seconds and add a pinch of saffron strands to it. Mix and you will see the milk turn yellow because of saffron infusing its color. Keep it aside.
1 - In a thick bottom pan, start heat to medium and add the grated mawa and sugar to the pan.
2 - Using a spatula, stir continuously until the mixture begins to melt. This takes about 2-3 mins. It will get aromatic as the mawa melts and roasts.
3 - At this point add the milk and saffron mixture and mix until well combined.
4 - Keep stirring for another 5 mins or until the mixture thickens, leaves the pan, and comes together like a dough not sticking to the pan anymore. It will also ooze some fat which you see as the shine on it. This indicates the mixture is ready. Do not overcook as that makes this mixture chewy and dense.
Another way to test is to take a small portion between your thumb and index finger and roll it into a ball. If you are able to make a ball that indicates the mixture is ready!
Remove on the plate and let it cool to lukewarm. Keep mixing in between using a spatula to cool it faster.
Shape Mawa Modak
5 - While the mixture cools, grease the modak molds with ghee.
6 - Divide the mixture into portions roughly.
7 - Take one portion and roll it between your palms with gentle pressure to smoothen it out. It should turn smooth and shiny.
8 - Add this smooth ball to the mold. Make it slightly oblong to fit the mold size. Similarly, fill all the remaining slots of the mold (mine had 4).
9 - Close the mold, and remove excess dough from the bottom and sides. Press the bottom open end of the mold to ensure the filling is well packed (see the video for more clarity).
10 - Open the mold.
11 - Remove any access dough surrounding the modak using a knife or by hand.
12 - Carefully remove the modak out of the mold and place them on a clean plate. Repeat until you are done with all the dough. Allow them to sit for 10 mins.
Easy delicious Kesar Mawa Modak is ready! Offer these to Lord Ganesha and seek his blessings. Enjoy!!
Serving And Storage Suggestions
Arrange Mawa Modak on a serving tray and garnish with flower petals. Offer Modak Peda to Lord Ganesh first and then enjoy these with friends and family as prasad (Lord Ganesha's blessings) or dessert!
You can store this instant mawa modak in an air-tight container at room temperature for 3-4 days, up to two weeks in a refrigerator, or for 2 months in the freezer. Thaw and microwave slightly before serving.
Recipe Tips
Use a good quality mawa, it should not be stale or rancid. You can use fresh or frozen mawa for this recipe.
For frozen mawa, thaw and allow it to come to room temperature before cooking. Heating up frozen mawa can lend a bitter taste.
Preferably, use a nonstick pan for making modak as it makes cooking with mawa easier. Also, use a silicone spatula which provides flexibility to mix the mixture like you are kneading it to make it smooth.
Do not overcook the mawa mixture as it will result in denser/hard modak.
Mold the modak while the mixture is still warm and make the mawa mixture smooth before molding for that clean smooth finished look.
This modak will be shiny and soft at the beginning and turn matt and firm (not hard) as they set. They should be firm to touch but still soft, and creamy in taste.
Use smaller molds for that bite-sized modak.
You can easily half or double this recipe. Adjust sugar to taste.
For variation, you can add nuts like cashews and pistachios or nuts of choice to this modak peda mixture before shaping. You can also add rose water or Kewra essence in combination with cardamom powder for flavor variation.
Frequently Asked Questions
To make mawa modak without mold, you can shape the mixture while it's still warm into a round shape like peda or any shape you like. To make the modak shape, make a ball, and then with your fingers pinch the top to make a tip, use a fork or toothpick to get the lines on the sides.
If the modak is not holding its shape that means the mixture needs to be cooked more. Cook for a couple of more minutes and test a small portion by rolling it into a ball. If it holds its shape that indicates the mixture is ready!
Overcooking the chocolate mawa mixture will result in hard dense modak. Cook just until the mixture leaves the pan and comes together into a smooth dough. Test by rolling the dough into a ball. If it does, the mixture is ready. Keep string after turning the heat off to avoid overcooking.
More Modak or Peda recipes
More Ganesh Chaturthi Recipes
Hope you enjoy this Kesar Mawa Modak | Khoya Modak recipe !! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook and Instagram to see what’s cooking in my kitchen!!
Recipe Card
Kesar Mawa Modak
Equipment
Ingredients
- 2 cups mawa (Khoya)grated, using frozen, thawed
- ½ cup white granulated sugar adjust to taste
- ¼ teaspoon cardamom powder
- 1 tablespoon milk
- pinch saffron
- 1 teaspoon ghee to grease the molds
Instructions
Make Saffron Milk
- Heat the milk in the microwave for about 10-15 seconds and add a pinch of saffron strands to it. Mix and you will see the milk turn yellow because of saffron infusing its color. Keep it aside.
Make Mawa Mixture
- In a thick bottom pan, start heat to medium and add the grated mawa and sugar to the pan.
- Using a spatula, stir continuously until the mixture begins to melt. This takes about 2-3 mins. It will get aromatic as the mawa melts and roasts.
- At this point add the milk and saffron mixture and mix until well combined.
- Keep stirring for another 5 mins or until the mixture thickens, leaves the pan, and comes together like a dough not sticking to the pan anymore. It will also ooze some fat which you see as the shine on it. This indicates the mixture is ready. Do not overcook as that makes this mixture chewy and dense.
- Another way to test is to take a small portion between your thumb and index finger and roll it into a ball. If you are able to that indicates the mixture is ready!
- Remove on the plate and let it cool to lukewarm. Keep mixing in between using a spatula to cool it faster.
Make Kesar Mawa Modak
- While the mixture cools, grease the modak molds with ghee.
- Divide the mixture into portions roughly. Take one portion and roll it between your palms with gentle pressure to smoothen it out. It should turn smooth and shiny.
- Add this smooth ball to the mold. Make it slightly oblong to fit the mold size. Similarly, fill all the remaining slots of the mold (mine had 4).
- Close the mold, and remove excess dough from the bottom and sides. Press the bottom open end of the mold to ensure the filling is well packed.
- Open the mold and remove any access dough surrounding the modak using a knife or by hand. Carefully remove the modak out of the mold and place them on a clean plate.
- Repeat until you are done with all the dough. Allow them to sit for 10 mins.
- Easy delicious Kesar Mawa Modak is ready!
Video
Notes
Nutrition
Update Notes: This post was originally published on Sep 1, 2017, but was republished with, step-by-step instructions, new photos, tips, and a video in Aug of 2022.
are milk solids the same as powdered milk? if not, what are milk solids and with wich other name cpuld i find them?
Hi Gabriela, Khoya/mawa is mostly available in frozen isle of most asian/Indian grocery stores mostly near where Paneer is kept. You can also make your own with milk powder. Here's how - boil half cup of milk and 1 tbsp ghee and add it to a bowl with 2 cups of full fat milk powder. Mix to get a granular consistency. You can shape it and let it set then grate or directly use it for this recipe. Hope this helps!!