Kesar Mawa Modak


Modak’, Ganapati Bappa’s favourite food has a special place in our heart. During Ganesh Chaturthi, the puja always concludes with the offering of Modak as Prasad. The puja is considered incomplete without Bappa’s favourite food. Therefore Modak is a very important and popular desert dumpling in western, eastern and southern India.

Modak in its traditional and ori9ginal form is a dumpling made up of rice flour with fresh grated coconut – jaggery filling, either steamed or fried. However there are various innovative versions of modak also which is simply delicious. Mawa modak is one of such creative innovations.

Mawa Modak or Kesar Mawa Modak is a popular sweetmeat across India, especially in Maharashtra during Ganesh Chaturthi. This is basically a mawa peda shaped into a modak. This is very delicious and is found in every sweet shop Maharashtra and many cities across India during the festival of Ganesh Chaturthi. However the home made version is always special.  The recipe is very simple and I am sure everyone can make it at home.



Instead of adding the powdered sugar after the mawa mixture has cooled down, it can be added at the beginning in step #2 itself and then cooked. In that case omit step #5. Do not overcook the mawa, otherwise its colour and flavour both will get affected. If you do not have a modak mould, do not worry. Give it a shape with hands. Make a firm base and with fingers give it a gradual narrow and pointed shape towards the top.

Kesar Mawa Modak Recipe

Preparation time: 10 minutes
Cook time: 20 minutes
Yield: 7 - 8 Modaks (for this mould)


  • Mawa: 250 grams
  • Powdered Sugar: ½ cup
  • Milk: 1 tablespoon
  • Cardamom Powder: ¼ teaspoon
  • Saffron: A few strands
  • Saffron food colour: 2-3 drops (optional)


  1. Dip the saffron strands in the milk and keep aside.
  2. Take a non-stick pan. Keep it on medium heat. Put the mawa in the pan and stir continuously. Keep stirring for 2-3 minutes
  3. As the mawa turns soft and a nice smell comes out of it, remove it from heat. Add the milk mixed with saffron strands and cardamom powder to it and mix well.
  4. Again put it on low heat for 2-3 minutes and stir well till the mawa dries up. Take it out from heat and let it cool completely.
  5. When it cools down, add the powdered sugar to it and mix well. Now the mawa mixture is ready to mould into modaks.
  6. Grease your palms with very little ghee or butter. Make small balls with the mixture as per the size of the mould.
  7. Put a mixture ball into the mould, give it a nice press, and scrape out the extra mix from the sides of the mould. Demould the modak gently and the modak is perfectly ready. Likewise make the rest.
  8. Modaks are ready and I am sure Ganapati Bappa is going to love this delicious milk fudge.


Sakshi patil's picture

Sakshi patil

Made it for the almighty, it was the best for me