Modak peda recipe – This is nothing but the popular kesar peda into modak shape. It is made from mawa aka khoya and sugar. Flavored with saffron aka kesar.
This is also called Amrit modak or khavyache modak.
For making this I have used frozen mawa for the sake of ease. But if you have time and if you prefer to make this from scratch, you can check out this traditional khoya recipe.
Traditional khoya making requires some time. If you are short on time and still wanted to make fresh mawa, you can check out this instant mawa recipe. It is made from full-fat milk powder.
In this recipe, we are not making any stuffing. Simply make sweet khoya mixture and shape using moulds.
These are very rich and heavy. So if you can find smaller sized moulds then use that.
I have already shared another version of mawa modak where the outer layer is made from khoya similar to this recipe and stuffing is made from dry fruits and nuts.
How to make modak peda recipe?
1) Crush the saffron stands in mortar and pestle. Also, warm up the milk in the microwave for a few seconds.
2) Add the saffron into warm milk and stir. Since the milk is warm, saffron will infuse its color immediately.
3) Take grated or crumbled mawa and sugar in a pan. Turn the heat on medium.
4) Mix and cook with stirring constantly. Sugar will melt and it becomes paste-like.
5) Add saffron milk mixture.
6) Mix and cook for 4-5 minutes. It comes together like a dough and fat starts to ooze out from the side. That time turn off the stove.
7) Remove the mixture into a plate and let it become warm or cool to touch. Do NOT let it cool completely.
8) Grease the modak mould using ghee. While the mawa mixture is still warm, start shaping them using mould.
If the mould is not available then you can shape into the peda form.
This is offered to Lord Ganesha during Ganesh mahotsav. Then served to devotees.
Modak Peda (Mawa Kesar Modak)
Ingredients
- 1 tablespoon Milk
- 7-8 strands Saffron
- 250 grams or 2 1/2 cups Khoya (Mawa) crumbled or grated, lightly packed
- 1/2 cup Sugar
Instructions
Making modak peda recipe:
- Crush the saffron stands in mortar and pestle. Also, warm up the milk in the microwave for a few seconds.
- Add the saffron into warm milk and stir.
- Take grated or crumbled mawa and sugar in a pan. Turn the heat on medium.
- Mix and cook with stirring constantly. Sugar will melt and it becomes paste-like.
- Add saffron milk mixture. Mix and cook for 4-5 minutes. It comes together like a dough and fat starts to ooze out from the side.
- That time turn off the stove.
- Remove the mixture into a plate and let it become warm or cool to touch.
- Grease the mould using ghee. While the mawa mixture is still warm, start shaping using mould.
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/