• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice Up The Curry
  • Home
  • About
  • Recipes
    • By Category
    • By Ingredients
    • Festivals
    • Collections
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Ingredients
  • Collections
  • Festivals
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Recipe Index » Festivals » Ganesh Chaturthi » Kesar Modak Peda

    Kesar Modak Peda

    Published: Aug 6, 2020 · Last Modified: Aug 6, 2020 by Kanan Patel / 2 Comments

    Jump to Recipe Pin Recipe
    Modak peda on a plate with text on top says 20 mins only modak peda.

    Modak Peda - perfectly easy to make yet it’s always a showstopper at Ganesh Chaturthi bhog. It’s made with 4-ingredients and is nothing but the popular kesar peda turned into the modak shape. 

    It is also known as Amrit modak or Khavyache modak.

    7 modak peda arranged on a white plate

    Jump to:
    • ❤️Why Make On Ganesh Chaturthi
    • 🧾Ingredients
    • 🍳Step By Step Photo Instructions 
    • 💭Expert Tips:
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️Why Make On Ganesh Chaturthi

    • It’s quick to make. Total 20 Minutes required (10 mins of cooking time + 10 mins of shaping time).
    • This is the popular kesar modak that you’ll find in all the sweet shops during Ganesh Mahotsav. But why not make at home with love for Lord Ganesha. 
    • No need for any expertise in shaping modak because this recipe calls for modak mould.
    • Don’t have modak mould? No worries, shape into peda or small ladoo.

    🧾Ingredients

    Here is the pic of ingredients requires to make easy kesar modak peda. Only 4 ingredients but it taste the best and too good. I am sure Lord Ganesha will love it.

    image of ingredients used in modak peda. Shows khoya, sugar, milk, saffron

    Ingredient Notes

    Mawa (Khoya): I always use the ready store-bought khoya for the sake of convenience. It is easily available in any Indian grocery stores’ frozen section (next to paneer and dairy stuff).
    - If you have time and want to make it at home. I have shared a homemade khoya method.
    - Or make instant mawa which is made from full-fat milk powder (khoya powder) that also available in Indian stores.

    Saffron (Kesar): It adds the main flavor to the modak peda. Plus, it gives a nice yellow color to the modak. 

    🍳Step By Step Photo Instructions 

    1) Mix crushed saffron into the warm milk. This way saffron will infuse its flavor and color in the milk to the max. Keep it aside.

    2) Take khoya and sugar in a pan on medium heat.

    3) Mix and cook. As the sugar melts it becomes a paste-like consistency.

    4) Now add saffron-milk.

    5) Mix and continue cooking till it becomes thick like a dough. You’ll notice some fat starts to ooze out from sides. It takes around 4-5 minutes. Remove it to a plate and let it cool to touch (warm). NOTE: Don’t let the mixture cool completely.

    6) Grease the mould using ghee and start shaping while still the mixture is warm. How to: Keep the mould close, start stuffing tightly from the bottom hole. Then open and gently unmould. Keep arranging on the plate.

    Collage of 6 steps. Showing saffron-milk, cooking khoya, sugar mixture and shaping modak

    💭Expert Tips:

    • This modak peda is rich and heavy. If you get smaller sized mould that is perfect.
    • Shape them while still the mixture is warm. If you let it cool down then you won’t be able to shape right.
    • You can add a teaspoon of kewra water or rose water into the mixture for a nice aroma. I have skipped because I want full of saffron flavor only.
    • You can decorate the top with edible silver leaf or gold leaf for more of a festive look just like this kaju katli.
    Close up of modak peda on a plate

    Check Out More Modak Recipes

    • Fried modak
    • Ukadiche modak
    • Malai modak
    • Chocolate modak
    • Rava modak

    PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback!
    Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    7 modak peda arranged on a white plate
    Print Pin

    Kesar Modak Peda

    5 from 2 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Modak Peda - perfectly easy to make yet it’s always a showstopper at Ganesh Chaturthi bhog. It’s made with 4-ingredients only.
    Author: Kanan
    Course: Dessert
    Cuisine: Indian
    Calories: 137kcal
    Servings 10
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 1 tablespoon Milk
    • 7-8 strands Saffron
    • 250 grams or 2 ½ cups Khoya (Mawa) crumbled or grated, lightly packed
    • ½ cup Sugar

    Instructions 

    • Make saffron-milk mixture: Mix crushed saffron into the warm milk. This way saffron will infuse its flavor and color in the milk to the max. Keep it aside.
    • Cook khoya & sugar: Take khoya and sugar in a pan on medium heat. Mix and cook. As the sugar melts it becomes a paste-like consistency.
    • Add saffron-milk & cook: Now add saffron-milk. Mix and continue cooking till it becomes thick like a dough. You’ll notice some fat starts to ooze out from sides. It takes around 4-5 minutes.
    • Cool to warm: Remove it to a plate and let it cool to touch (warm). "NOTE: Don’t let the mixture cool completely."
    • Shape: Grease the mould using ghee and start shaping while still the mixture is warm. How to: Keep the mould close, start stuffing tightly from the bottom hole. Then open and gently unmould. Keep arranging on the plate.

    Notes

    • It’s rich and heavy. If you get smaller sized moulds that are perfect.
    • Shape them while still the mixture is warm. If you let it cool down then you won’t be able to shape right.
    • You can add a teaspoon of kewra water or rose water into the mixture for a nice aroma.

    Nutrition

    Serving: 1modak | Calories: 137kcal | Carbohydrates: 16g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 69mg | Potassium: 12mg | Fiber: 1g | Sugar: 10g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 172mg | Iron: 1mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
    233shares
    • Facebook
    Previous Post: « Coconut Modak
    Next Post: Dry Fruits Modak »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments

    1. Sheetal Thakkar

      September 04, 2016 at 6:48 am

      Do u know Kanan i like you so much.Many reasons firstly u taught me the traditional gujrati dal.I being a guj had to learn and ur dal was exactly like how we eat in functions(guj).Secondly the way u explain it goes deep in mind.Can we learn veg handi or kadai vegs from you.5 stars

      Reply
      • Kanan

        September 06, 2016 at 12:55 pm

        Thank you Sheetal for your positive feedback. Happy that recipes are helpful to you.
        I have already shared both recipes
        veg kadai - https://www.spiceupthecurry.com/kadai-vegetable-recipe/
        Veg handi - https://www.spiceupthecurry.com/veg-handi-recipe-vegetable-diwani-handi/

        Reply
    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

    Indian Spice Box

    Indian Spice Box

    Top Recipes

    • Eggless Chocolate Chip Cookies
    • World’s BEST Eggless Brownies
    • Frankie Recipe (Bombay Veg Frankie Roll)
    • Punjabi Shahi Paneer (Restaurant Style)
    • Sukhdi recipe (Gur papdi or Gol Papdi)
    • Veg manchurian dry recipe

    Footer

    ↑ back to top

    About

    • About Kanan
    • Privacy Policy
    • Disclosure
    • Accessibility Policy
    • Nutrition Disclaimer

    Newsletter

    • Sign Up! for emails and updates. Plus get a bonus cooking tips!

    Resources

    • Conversion Chart
    • Glossary
    • Recipe Index
    • Contact

    As Featured In

    Spice Up The Curry Featured in sites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Spice Up The Curry