Delicious Kesar Mawa Modak Recipe

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1 1/2 cups crumbled mawa (khoya) 5 tbsp powdered sugar 1 1/2 tbsp chopped pistachios 1/4 tsp cardamom powder Few saffron strands 1 tbsp warm milk

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First, combine warm milk and saffron in a small bowl, mix well and keep aside.

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Add mawa in the deep non-stick pan; cook on medium flame for 3 to 4 minutes, while stirring continuously.

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Add the saffron-milk mixture and further cook on medium flame for 2 minutes.

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Spread the mawa mixture in a deep plate and keep aside to cool for 10 to 15 minutes.

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Crumble the mawa with your fingertips, add powdered sugar, cardamom powder and pistachios. Mix well and refrigerate for 10 minutes.

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Take a portion of the mawa mixture, place it on one side of the greased modak mould and close the modak mould tightly.

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Remove the excess modak mixture from the edges of the modak mould and demould the modak.

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Serve the kesar mawa modak immediately or use as required.

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