Kesar Malai Modak

Saffron infused melt-in-the-mouth treats; we use ricotta cheese and four other ingredients to make these Kesar Malai Modak for Ganpati.

Totally yummy but super easy to make!

It is time for Ganpati again and we are getting ready with all the sweets for the Elephant God. Worshipped for ten days, this festival is one of the biggest one in Mumbai.

Modak is the preferred recipe for this festival. Cone shape treats that are often made with different ingredients; modak is everyone's favorite!

Over the years I have made many modak recipes. From steamed and air fried ones to the ones with chocolate and coconut.

From all the recipes I have shared this one has always been a favorite. This is an old post with all the new content and video today. The recipe however remains exactly as it was years ago.

What is Kesar Malai Modak

As the name suggests, these modaks are full of kesar i.e. saffron. Plus, we use creamy ricotta to make this. These Kesar Malai Modak are melt-in-the-mouth, full of saffron and a total delightful treat!

For those unfamiliar, there is a temple in Mumbai called Siddhivinayak. This temple houses Ganesha and they hand out some delicious modaks that are bright yellow in color. These are super flavorful, sweet and delicious.

I have enjoyed them since my childhood and I am still a fan. These are actually behind making these modaks. Flavored with just cardamom and saffron, I like to make these with an ingredient easily available in the US; Ricotta Cheese.

This minimal recipe is super amazing, especially for Ganesha festival. I often shape these like pedas for other festivals. From Rakhi and Navratri to Diwali; these are amazing, I promise!

These modaks are full of saffron and can be refrigerated for a week. They are great as prasad for Ganesha or to take along when visiting someone who brings home Ganesha. In the past, all our friends and family have absolutely loved this recipe. Moreover, this recipe has been a favorite for my readers too.

This Recipe of Kesar Malai Modak

• Is super easy to make with just ricotta cheese and four other ingredients. Plus, saffron or cardamom can be left out to make plain malai modaks.
• This is a no-fail recipe with specific measurements. It is perfect for beginners.
• These modaks stay well in the refrigerator for a week atleast.
• As we use molds to shape these, they are stress and mess free. If you do not have a mold, shape them with your palms.
• While modaks are great for any occasion, the same mix can be shaped into ladoos or pedas. They taste equally amazing!

Video Recipe

Ingredients

Ricotta Cheese: Full fat ricotta cheese makes the best modaks. As we make these sweets rarely, I stick to full fat ricotta instead of using lower fat versions.

That being said, skim milk ricotta can be used instead. The texture however will be slightly different.

Condensed Milk: Sweetened condensed milk is the easiest and best way to sweeten these modaks. Not only is it quicker than milk and sugar; it is also super creamy giving us the texture we are looking for.

I would not substitute this with any other sweetener.

Saffron: The key ingredient for flavor and color in the recipe is saffron. It is so flavorful and works perfect for these modaks. It is perfect for any festival and I love using it in recipes like these.

Skip these but the modaks will become malai modaks instead of kesar malai modaks.

Milk: We use a small amount of milk to bring out the best flavors from saffron. Warm or cold milk will work for the recipe.

Cardamom: Given that we do not use any kind of nuts or flavoring agents in this recipe, we use cardamom. We break the pods, remove the seeds and crush them to powder.

This Indian spice is fragrant, flavorful and makes the modaks amazing. However, skip them or substitute with nutmeg or ground fennel if you desire.

Step by Step Instructions to make Malai Modak

1- In a mortar pestle lightly crush the saffron.

2- Add milk and set aside.

3- In a heavy pan add ricotta cheese. Keeping the flame on medium, cook the cheese till all the water evaporates and the cheese thickens.

4- The cheese will start thickening in about 10-12 minutes.

5- Keep stirring intermittently.

6- At the stage when it thickens, add cardamom powder, saffron milk and condensed milk. Mix well and cook for another 10-15 minutes.

7- Then remove the pan from flame and set aside. Transfer the mix to a plate.

8- Let the mixture cool down a little. Once cool to touch, knead the mixture to mix any stray particles.

9- Then grease a modak mold well with ghee. Here is my favorite mold for the recipe.

10- Place a small ball of the dough in it. Then press it out and smooth any edges that form. Serve!

Tips and Notes

• Cook the ricotta cheese completely till crumbly. If there is excess water in it, the modaks will not hold shape.
• If the mixture with condensed milk is too crumbly and dry, add some milk to loosen it. If it is still runny, cook for another 2-3 minutes.
• Add nuts or coconut in the centre of the modaks if you like. Nuts can also be added to the ricotta cheese mix once it starts to thicken with the condensed milk.
• If you would like a lighter yellow color, add some yellow food color. I have not added any here.
• However, if you do not have the mold, shape these like ladoo or peda.

Looking for more modak recipes? You need to try these:

• Ukadiche Modak: Traditional steamed modaks made with rice flour and stuffed with coconut and jaggery.
• Chocolate Modak: A delicious twist on traditional mawa modaks, these are full of chocolate!
• Rava Modak: Filled with sweetened coconut, these rava or semolina modaks are a treat for Ganesha! Plus, it is super easy to make too.
• Air Fried Modaks: Another delicious recipe for modak, these are air-fried instead of frying. They taste really delicious for sure.

This post has been updated from the recipe archives, first published in 2015.