Kesar Modak

Name: Kesar Modak
Total time: 1200 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 tablespoon Milk; 7-8 strands Saffron; 250 grams or 2 ½ cups Khoya (Mawa), crumbled or grated, lightly packed; 1/2 cup Sugar

Monika Jain @monika_jain

#GCS

Monika Jain @monika_jain

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Ingredients

20 mins

6 servings

1 tablespoonMilk
7-8 strandsSaffron
250 grams or 2 ½ cups Khoya (Mawa), crumbled or grated, lightly packed
1/2 cupSugar

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Steps

20 mins

1

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.
2

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
3

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.
4

Cool to warm: Remove it to a plate and let it cool to touch (warm). "NOTE: Don’t let the mixture cool completely."
5

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