First, take patila put milk let it boil Once the milk comes to a boil, take 1/4th cup of hot milk from it and soak a few Kesar strands in it. Slowly and gradually the milk would start getting yellow in colour. Now keep this aside.

Now start boiling the remaining milk until it comes to half of its consistency. In between the boiling, put the chopped pistachios in the milk and mix it.

Then add the Kesari milk in it and mix it well again. Let the milk cook further n stir it occasionally in between or else it would get burnt from the base of the pan.

Slowly and gradually you come to rabri consistency but you need to cook it further until you get a dough-like consistency.

Now let this mixture cool down a bit then smash it with your hands very well so that you get a smooth consistency for modak. Your mawa dough for modak is now ready.

Now take a modak mould; grease it with some ghee and fill the mould tightly with the mawa mixture.Then slowly demould them. You will get the shape of modak. Repeat the same with the rest of the mawa dough.