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.
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❤️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.
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.
💭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.
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!
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📋 Recipe Card
Kesar Modak Peda
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.
Sheetal Thakkar
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.
Kanan
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/