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.

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.

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!