Kesar Modak is a delightful fusion sweet that combines tradition with simplicity, making it an ideal offering for Lord Ganesha during Ganesh Chaturthi. Made with only four simple ingredients, this recipe elevates the traditional kesar peda into a beautiful modak-shaped treat. Despite being incredibly easy to make, Modak Peda never fails to impress with its festive appearance and rich saffron-infused flavor.
What sets this sweet apart is its minimalism—there’s no complicated process, no lengthy preparation, and yet, the final result is a treat that looks straight out of a sweet shop. With the golden hue of saffron, the richness of khoya (mawa), a touch of cardamom, and the subtle sweetness of sugar, each modak is melt-in-the-mouth delicious and spiritually satisfying.
Perfect for those who want to prepare a homemade bhog without spending hours in the kitchen, Modak Peda strikes a beautiful balance between convenience and tradition. Whether you’re celebrating Ganesh Chaturthi or simply wish to indulge in a divine treat, these modak-shaped pedas are guaranteed to be the star of your festive spread.
About This Kesar Modak Recipe
- Quick and Easy Preparation: This sweet treat comes together in just 20 minutes! With only 10 minutes of gentle cooking and another 10 minutes for shaping, it’s one of the fastest festive recipes you can make without compromising on taste or presentation.
- Inspired by the Popular Kesar Modak: These Kesar Modak are inspired by the ever-popular kesar modak you’ll find in every sweet shop during Ganesh Mahotsav. But instead of buying them, why not prepare a fresh batch at home with love and devotion for Lord Ganesha?
- No Special Skills Needed: You don’t need to be an expert in traditional sweet-making to get the iconic modak shape. This recipe uses a simple modak mould, making the shaping process effortless and fun, even for beginners.
- No Modak Mould? No Problem: Don’t have a mould on hand: You can simply shape the mixture into elegant pedas or roll them into neat little ladoos. The taste remains divine, and Lord Ganesha will surely bless your heartfelt effort.
Ingredient Notes For Kesar Modak
- Mawa (Khoya): The Core of the Recipe
- For ease and convenience, I usually opt for store-bought khoya, which works beautifully in this recipe. It’s readily available in the frozen section of most Indian grocery stores, typically found near paneer and other dairy products.
- However, if you prefer to make it from scratch and have a little extra time, homemade khoya always adds a rustic charm and depth of flavor. I’ve also shared a simple method for making khoya at home using just milk and patience.
- Alternatively, if you’re short on time but still want to go the DIY route, you can prepare instant mawa using full-fat milk powder (also known as khoya powder), which is another easily available option in Indian stores. It’s quick, reliable, and delivers great results.
- Saffron (Kesar): The Star Ingredient
- Saffron is not just a colorant in this recipe—it’s the soul of the Modak Peda. A few strands of saffron soaked in warm milk release their fragrance and rich golden hue, lending the sweet its distinctive festive aroma and striking yellow tint.
- The gentle floral notes of saffron beautifully enhance the richness of the mawa, making each bite feel luxurious and celebratory. This ingredient alone elevates the sweet from simple to divine, perfectly befitting a bhog for Lord Ganesha.
How To Make Kesar Modak Peda?
1) Infuse the Saffron in Warm Milk
Begin by soaking the crushed saffron strands in a few tablespoons of warm milk. This helps to release the vibrant golden color and rich floral aroma of the saffron, allowing it to infuse thoroughly. Let it rest for a few minutes as you get the base mixture ready.
2) Combine Khoya and Sugar in a Pan
In a non-stick or heavy-bottomed pan, add the crumbled khoya along with the measured sugar. Keep the heat at medium to avoid burning or sticking. Stir gently to combine the two ingredients evenly.
3) Cook Until the Sugar Melts
As the mixture heats, the sugar will begin to dissolve, creating a smooth, paste-like consistency. Stir constantly to prevent the khoya from sticking to the bottom and to help the sugar dissolve evenly.
4) Add the Saffron-Infused Milk
Once the sugar and khoya are fully blended, pour in the saffron milk you prepared earlier. The mixture will take on a gorgeous golden hue and develop a rich, fragrant aroma that defines this sweet.
5) Cook Until Dough-Like Consistency is Reached
Continue to stir and cook the mixture on medium heat until it thickens and starts coming together like a soft dough. You’ll notice a glossy sheen and a slight release of ghee or fat from the sides. This usually takes about 4–5 minutes.
At this point, transfer the mixture to a greased plate or tray and let it cool slightly, just until it’s warm and easy to handle. Important: Don’t let it cool completely, or it will harden and become difficult to shape.
6) Shape the Kesar Modaks Using a Mould
While the mixture remains warm, coat your modak mould well with ghee to avoid any sticking. To shape:
- Hold the mould closed and start stuffing the warm mixture from the bottom hole, pressing it in firmly to fill the cavity.
- Once packed, gently open the mould and unmould the shaped modak with care.
- Arrange the shaped modaks on a plate and continue shaping until the entire mixture is finished.
Expert Tips For Kesar Modak Recipe
- Choose a Smaller Modak Mould for Perfect Portions: Modak Peda is a rich and indulgent sweet, thanks to the combination of khoya and saffron. Using a smaller-sized mould ensures each piece is bite-sized and not overly heavy. It also makes for a more elegant presentation on your festive platter—perfect for serving during puja or as prasad.
- Shape While the Mixture is Still Warm: Timing is key when it comes to shaping Modak Pedas. Always begin moulding while the mixture is still warm and pliable. As it cools, the mixture firms up and loses its flexibility, making it harder to press into the mould and achieve that signature modak shape. For best results, work quickly but carefully.
- Optional Flavor Enhancer: Kewra or Rose Water
- For those who love floral aromas in Indian sweets, you can stir in a teaspoon of kewra water or rose water into the mixture after cooking. This gives the modaks a delicate fragrance that pairs well with the richness of the khoya.
- However, I personally prefer to let the saffron shine as the main flavor, so I usually skip this step for a more pure kesar experience.
- Festive Decoration Ideas: If you’re making these for a celebration or offering them as prasad, consider adding a decorative touch. Gently press a small piece of edible silver leaf (chandi vark) or gold leaf (sona vark) on the top of each modak for a regal finish. It instantly elevates the look, much like how kaju katli is presented in sweet shops, and makes your homemade sweets look professionally crafted.
Variations to Suit Your Taste
1. Dry Fruit Modak Peda:
Enhance the texture and taste by finely chopping a mix of cashews, almonds, pistachios, and raisins. Gently fold these crunchy, flavorful nuts and dried fruits into the peda mixture before shaping. This addition not only enriches the flavor but also introduces a satisfying crunch in every bite, making the modaks more festive and indulgent.
2. Chocolate Modak Peda:
For a contemporary spin, incorporate a tablespoon of cocoa powder or some melted dark chocolate into the khoya base. The subtle earthiness of saffron surprisingly complements the rich chocolate flavor, creating a delicious fusion dessert. This variation is especially popular among kids and adults who enjoy a blend of traditional and modern tastes.
3. Coconut Modak Peda:
Add a tropical flair by mixing in freshly grated coconut or desiccated coconut to the mixture. Coconut adds a gentle moisture and a hint of chewiness that pairs wonderfully with the smooth, rich texture of the khoya. This version offers a refreshing twist, infusing the peda with a delicate coconut aroma that elevates the overall flavor profile.
Tips for Perfect Texture Every Time
1. Choose Fresh, High-Quality Khoya:
Always opt for fresh and good-quality khoya, as it forms the base of your Modak Peda. The richness and freshness of the khoya significantly influence the final texture, giving your pedas a smooth, creamy finish that melts in the mouth.
2. Stir Consistently While Cooking:
Keep stirring continuously and evenly throughout the cooking process to ensure a smooth, lump-free mixture. This prevents the mixture from sticking to the bottom of the pan or burning, ensuring an even texture and allowing the sugar to blend seamlessly into the khoya.
3. Avoid Overcooking the Mixture:
Keep an eye on the consistency—overcooking can make the mixture dry and crumbly. You want the final texture to be soft, pliable, and firm enough to hold its shape when moulded. Once it begins to leave the sides of the pan and comes together, it’s ready.
4. Shape While the Mixture Is Still Warm:
Begin shaping the pedas into modak forms while the mixture is warm to the touch. This ensures smooth edges and defined details from the mould. If the mixture cools too much, it becomes difficult to work with and may crack while shaping.