Instant Kesar Ilaichi Mawa Modak Recipe: A Delightful Sweet for Festive Occasions

Modaks hold a special place in Indian festivals, particularly during Ganesh Chaturthi. Known as Lord Ganesha’s favorite sweet, modaks come in many forms—steamed, fried, or made with a variety of ingredients like coconut, jaggery, and mawa. If you’re looking for a quick, hassle-free version of this delicious treat, the Instant Kesar Ilaichi Mawa Modak is a perfect choice.

This recipe combines the richness of mawa (khoya), the aroma of kesar (saffron), and the warmth of ilaichi (cardamom) to create a mouth-watering delicacy in under 30 minutes. Whether you’re celebrating a festival or just craving something sweet, these modaks are sure to win hearts.

Why Instant Mawa Modak?

Traditional modaks are steamed or fried, requiring a bit more time and effort. But the instant version made with mawa significantly reduces cooking time without compromising on flavor. With just a few ingredients, you can create this classic sweet at home. The best part? No complex techniques or special equipment is needed, making it ideal for beginners or those short on time.

Ingredients for Instant Kesar Ilaichi Mawa Modak

Before getting started, let’s take a look at the ingredients you’ll need for this recipe:

• 200g Mawa (Khoya)
• 1/2 cup Sugar Powder (adjust to taste)
• 1/4 tsp (ilaichi) Cardamom Powder
• 1 tbsp Ghee
• 10 -15 Leaves Kesar
• Chopped nuts (Almonds, Cashews, Pistachios) – optional

The quantities listed here are enough to make about 10-12 modaks, depending on the size of your moulds. If you want to make more, simply double or triple the ingredients.

Step-by-Step Recipe for Instant Kesar Ilaichi Mawa Moda

Step 1: Preparing the Mawa Mixture

Begin by heating a tablespoon of ghee in a non-stick pan on medium heat. Once the ghee melts, add the grated or crumbled mawa. Stir the mawa continuously to ensure that it does not stick to the bottom of the pan.

Sauté the mawa for 5-7 minutes until it softens and becomes smooth. You will notice the mawa starting to release a rich aroma. This step is crucial for achieving the perfect texture, so make sure to cook the mawa on low to medium heat without rushing the process.

Step 2: Add Saffron and Cardamom

Once the mawa becomes soft and smooth, add the saffron milk mixture. The saffron gives the modak a beautiful golden-yellow color and a subtle floral flavor that enhances the overall taste. Next, add the cardamom powder for a touch of warmth and fragrance. Stir well to ensure that the saffron and cardamom are evenly distributed throughout the mawa.

Step 3: Incorporating Sugar

Now, add the powdered sugar to the mixture. Stir continuously to combine the sugar with the mawa. The sugar will melt and mix well with the mawa, giving it a slightly glossy appearance. Be cautious not to overcook at this stage, as the mixture can become too hard. Stir for about 2-3 minutes, just enough to melt the sugar and let everything blend together.

Step 4: Cooling the Mixture

Once the mawa mixture is fully combined and the sugar has dissolved, turn off the heat. Allow the mixture to cool down slightly until it is warm enough to handle, but not hot. Cooling is important to make sure you can easily shape the modaks without the mixture sticking to your hands or moulds.

Step 5: Shaping the Modaks

Now comes the fun part—shaping the modaks! If you have modak moulds, grease them lightly with ghee to prevent sticking. Take small portions of the mawa mixture and press them into the moulds. Once the mould is filled, open it carefully and release the modak.

If you don’t have moulds, don’t worry! You can still shape the modaks by hand. Roll small portions of the mixture into smooth balls, then gently pinch the top to create a conical shape that resembles a traditional modak.

Step 6: Final Touches and Serving

Your Instant Kesar Ilaichi Mawa Modaks are now ready! For an extra decorative touch, you can place a few saffron strands or slivered almonds on top of each modak.

Let the modaks set for about 15-20 minutes at room temperature. Once they’ve firmed up, they’re ready to be served as prasad (offering) to Lord Ganesha or enjoyed as a sweet treat during festive celebrations.

Tips for Perfect Kesar Ilaichi Mawa Modak

• Use fresh mawa: Fresh mawa ensures a better texture and flavor. If you can’t find store-bought mawa, you can easily make it at home by reducing full-fat milk until it thickens.
• Don’t overcook the mixture: Be careful when adding sugar, as overcooking can cause the mawa mixture to harden, making it difficult to shape the modaks.
• Grease the moulds: Lightly greasing the modak moulds with ghee will make the shaping process much easier.
• Adjust sweetness: The amount of sugar can be adjusted to your taste. If you prefer less sweetness, reduce the sugar slightly.