Instant Kesar Mawa Modak

This instant kesar mawa modak with milk powder is proof that festive sweets don’t need to be complicated. With a handful of ingredients and under 30 minutes, you can make soft, fragrant, and utterly divine modaks that taste just as authentic as the traditional version.

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Course: Dessert

Cuisine: Indian

Diet: Gluten Free, Hindu, Vegetarian

Keyword: Diwali Recipes, Ganesh Chaturthi, Holi Recipes, Indian Festive Recipes

Prep Time: 10

Cook Time: 10

Molding Modaks: 10

Total Time: 30

Servings: Modaks

Calories: 103kcal

Author: Aayushi Patel

Equipment

1 Non-Stick Pan
1 Silicon Spatula
1 Modak Mold

Ingredients

1 Teaspoon Saffron Strands
1 Tablespoon Milk
1 Tablespoon Ghee plus, some more ghee for greasing hands and modak mold.
⅓ Cup Milk
1 Cup Whole Milk Powder I use Nestle Nido Whole Milk Powder
¼ Cup Sugar Add more as per your taste. You can add upto ⅓rd cup of sugar
¼ Teaspoon Cardamom Powder

Garnishes

1 Tablespoon Pistachios Finely Chopped or Powdered
2-3 Sheets Edible Gold Leaf

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Instructions

Make Saffron Milk

Use a small mortar and pestle. Add saffron strands. Using the pastel, gently crush the saffron strands.
Now add the cold milk to the crushed saffron strands and let it sit for 10 minutes. This will bloom the saffron beautifully and give the modaks a beautiful color.

Cook The Mawa Base

Heat 1 tablespoon of ghee in a non-stick pan or a thick-bottomed kadhai.
Add ⅓ cup milk and bring it to a gentle simmer.
Also, add the prepared saffron milk.
Stir in 1 cup milk powder gradually, mixing well to avoid lumps.
Keep stirring on low flame until the mixture thickens and resembles fresh mawa.
Stir in ¼ cup sugar (or as per taste) and ¼ teaspoon cardamom powder.
Cook for 2–3 minutes until the mixture leaves the sides of the pan and forms a soft dough-like consistency.
Transfer the mixture to a greased plate. Allow it to cool slightly (enough to handle).

Cool and Shape The Modaks

Grease your palms and the modak mould with a little ghee.
Pinch small portions of the mixture and press into the mould.
Gently unmould to reveal beautifully shaped modaks.

Garnish and Serve

Place chopped/ powdered pistachios on top as garnish. Add edible gold lead to give a richer look to these modaks.
Serve fresh as prasad to Lord Ganesha or store in an airtight container for 2–3 days in the refrigerator.

Notes

Low flame is key – Always cook the mixture on low heat to avoid burning.
Consistency matters – Don’t overcook, or the mixture will turn hard. Stop cooking when it forms a soft dough.
Grease well – Apply ghee to moulds and hands for smooth shaping.
Flavor variations – You can add rose water, kewra essence, or even dry fruit powders for extra richness.

Nutrition