Kesar Modak | Rose Modak

 

Modak is a popular Indian sweet dish mainly made on the special occasion of Ganesh Chaturthi. We made it without buying the ready Mawa from stores. We haven't added any articifial colours and flavours while making this. It can be made in a variety of flavours, but I have tried to make it in 2 flavours - Kesar and Rose. Let us have a look at the recipe.

Ingredients (7-10 Pieces - depending on the size of the mould):

• Ghee - 1 tsp
• Ghee - For Greasing
• Milk - 3/4th Cup
• Milk Powder - 1.5-2 cups
• Saffron (Kesar) - 1 pinch / Red rose petals - 15 and Rose Essence - 5-6 drops
• Castor sugar - 1/2 cup
• Green Cardamom (Elaichi) powder - 1/2 tsp

Method: 

• Melt 1 tsp ghee in a non-stick kadhai, add 1/2 cup milk to it and bring it to a boil. 
• In the meanwhile, take 1/4th cup milk, add Kesar to it and let it soak for 10-15 minutes. 
• Now, add the Kesar milk to the boiling milk and mix well. 
• Add milk powder and sugar/castor sugar to it and keep stirring it continuously till it turns into a firm dough that leaves the pan easily. The process might take 15-30 minutes. 
• Empty it in a utensil.
• Add green cardamom powder to it, mix it with hand, forming a firm dough.
• Grease a Modak-shaped mould with ghee.
• Once the dough cools down completely, take a portion of it and fill it in the Modak shaped mould.
• Open the mould and place the Modak in a plate. Repeat the same for all portions of the dough.
• Refrigerate it for minimum 2 hours before serving.

Tips -

•  If you want to make Rose-flavoured Modak, replace the Kesar with crushed red rose petals and rose essence.

• If the dough doesn't become firm enough to form a modak even after cooling it outside, refrigerate it for around 30-45 minutes and then use it to form Modaks.

• You can apply silver Vark on them for a better look.