Kesar Mawa Modak

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2 cups Mawa or Khoya
1 cup Condensed milk
10-12 strands Saffron or Kesar
1 tsp Cardamom powder

Kesar Mawa Modak

How to make Kesar Mawa Modak

  • 10-15 minutes cooking
  • Serves 2
  • Medium


Step-by-step photos of how to make Kesar Mawa modak is an absolute divine sweet.  Saffron milk fudge recipe is an Indian sweet referred as “Modak” that is made during Ganesh Chaturthi to lure our Elephant god aka Ganpati Bappa. It is loaded with sweetness and richness of Saffron. It is offered to our Ganpati as he is extremely fond of it. It is believed that our Indian festivals are incomplete without any sweets preparations. Ladoos, modaks, kheer, barfis and milk based puddings are few of the Indian sweets or Mithais that we usually prepare.  Well our Ganpati Bappa is very fond of sweets and today is the first day of Ganesh Chaturthi. So there is going to be raining sweets at my place. I will trying few modaks, ladoos and burfis to offer as prasadam to Ganpati bappa.

Coming back to this Kesar Mawa Modak recipe which is  just prepared with 4 ingrediens and take only 10 minutes to mae it at home. This recipe comes out very delicous and it has no essence or any artifical colors. I never add any artifical flavors to my recipes. This recipe can also be made with milk and powdered sugar in place of condensed milk.

But if you want more intense flavor of saffron you can add more strands of safffron or you may add saffron essence or a drop of orange food color.

If you are looking for more festive sweets try out these recipes





Grate the mawa or Khoya and keep it aside on a plate.
Crush Saffron strands with finger tips and add warm milk in it.
Stir and leave it for infusion.


Grease a non stick pan with little ghee and add grated mawa, condensed milk and cardamom powder in it.
Keep it on a medium flame and keep stirring constantly for 3-4 minutes till mawa melts and it forms like a liquid consistency.
Now add saffron strands and milk in the above mixture.


Mix and continue to cook for another 4-5 minutes till the mixture thickens.
Keep stirring constantly or else it will stick to the pan and burn.


Switch off the flame when the mixture thickens and forms like a dough.
Remove it on a plate and let it cool.
Once it cools down a start moulding it.
Take a modak mould and grease it with ghee, give the shape of modaks to all the mixture using the mould.

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