KESAR PISTA MAWA MODAK

Mawa Modak is an absolutely delicious and divine Indian sweet that is prepared during the Ganesh festival. This time for Ganesh Chaturthi, I decided to make some kesar/saffron pista 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 milk powder. You just need basic three ingredients to make it. I have added saffron and pista and flavored it with cardamom. 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. 
This Saffron milk fudge recipe is an Indian sweet referred to as “Modak” that is made during Ganesh Chaturthi to lure our Elephant god aka Ganpati Bappa.

Recipe:

(Makes 9 medium sized modak)

Ingredients:

• ½ cup milk + 2 tbsp for soaking saffron
• 3 tbsp ghee / clarified butter + little for greasing mould
• 2 tsp saffron / kesar
• 1 cup milk powder
• ½ cup powdered sugar
• ½ tsp cardamom powder
• 2 tbsp pista powdered

Method:

• Soak saffron in 2 tbsp warm milk for 5 mins.
• Until then in a heavy bottom pan melt 3 tbsp ghee on medium flame
• Once ghee is melted add milk and soaked saffron .
• Once milk starts boiling, lower the flame and add milk powder, break lumps if any and the 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 , our homemade mawa is ready .
• Cool down the mixture but not completely or else mawa will turn hard and it will also become difficult to shape the Modak.
• To the semi cooled mawa add powdered sugar , powdered pista and cardamom powder and mix till everything is well combined. 
• Now the kesar pista modak mixture is ready.
• Now take a modak mould , grease little if required 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 and take out the modak on a serving plate.
• Similarly make the other mawa modaks and the Bappa bhog is ready.

Happy cooking.