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    Home » Sweets

    Published: Sep 14, 2015 · Modified: Jul 27, 2023 by Smruti · This post may contain affiliate links · 7 Comments

    Kesar Malai Modak

    Jump to Recipe Jump to Video Print Recipe

    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!

    Front view of kesar malai modak on a slate board with an idol of Ganesha and candles behind them.

    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 modak and air fried modaks to the super delicious chocolate modak and rava modak.

    From all the recipe, there is one that always wins the show. Whether presented to family or friends, there is always a demand for more. And more recently, my toddler keeps asking me to make more of these throughout the year. These are Kesar Malai Modaks, a rich flavorful treat for everyone.

    Jump to:
    • What is Kesar Malai Modak
    • Why this recipe works
    • Ingredients and Substitutions
    • How to make this recipe
    • Expert Tips and Notes
    • Recipe FAQs
    • More Modak Recipes
    • Kesar Malai Modak

    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 and a total delightful treat!

    For those unfamiliar, there is a temple in Mumbai; 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.

    Why this recipe works

    • It 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.
    • We do not add any artificial colors or flavoring agents; simply use saffron and cardamom.
    • This is a no-fail recipe with specific measurements.
    • It is perfect for beginners.
    • This recipe of modak has only a few steps to make.
    • These modaks stay well in the refrigerator for a week.
    • 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!

    Ingredients and Substitutions

    Ingredients for Indian Kesar Modak; ricotta cheese, condensed milk, saffron and cardamom arranged on a dark board.
    • 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. However, one can use skim milk ricotta cheese too. The texture will be slightly different though.
    • 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 and 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.

    See the recipe card for detailed ingredient information, measurements and nutrition.

    How to make this recipe

    1- In a mortar pestle lightly crush ½ tsp saffron.

    2- Add 2 tablespoon milk and set aside.

    Collage steps to make Kesar Malai Peda; infusing saffron in milk in a mortar pestle.

    3- In a heavy pan add 32 oz 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.

    Collage steps to make Kesar Malai Peda; Cooking ricotta cheese in a thick pan.

    5- Keep stirring intermittently.

    6- At the stage when it thickens, add 1 teaspoon cardamom powder, saffron milk and 14 oz condensed milk. Mix well and cook for another 10-15 minutes.

    Collage steps to make Kesar Malai Peda; mix ricotta and saffron and condensed milk.

    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.

    Collage steps to make Kesar Malai Peda; remove from flame and kneading the dough till smooth.

    9- Then grease a modak mold well with ghee. Here is my favorite modak 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!

    Collage steps to make Kesar Malai Peda; add the mix to a modak mold and make perfect modaks to serve.

    Expert 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.
    • Add nuts to the ricotta cheese mix once it starts to thicken with the condensed milk if you like.
    • 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.
    • Use a non-stick pan to cook everything. It keeps the ingredients from sticking.
    • It is easy to double or halve the recipe. Simply work the ingredients and make them.
    • Moreover, for bite size modaks, use a smaller mold.
    Top view of kesar malai modak arranged on a slate platter with saffron on the side.

    Recipe FAQs

    Where did Modak originate?

    Modaks are originally from Maharashtra. However, over the years now modaks are found across the country and in other countries.

    What is Kesar Malai Modak made of?

    We make kesar malai modak using cooked ricotta cheese, sweetened condensed milk and saffron.

    How do we make instant modak?

    We make instant modak by cooking ricotta to mawa consistency and adding the other ingredients before shaping them.

    How are modaks shaped?

    A special mold called 'modak mold' is used to shape modaks. The mold is either made of plastic or metal and comes in various sizes.

    What is the difference between modak and ladoo?

    Ladoos are round shaped sweets whereas modaks have a peculiar inverted cone shape. While similar ingredients can be used for making them, it the shape that decides the name.

    More Modak Recipes

    • Ukadiche Modak placed on a green plate with more puja items on the side.
      Ukadiche Modak | Steamed Rice Flour Dumplings
    • Chocolate modak on a plate with flowers and other ingredients on the side.
      Chocolate Modak
    • Rava Modak placed in a copper container with Ganesha in the background.
      Rava Modak | Semolina Modak
    • Air Fried Modak with Coconut Jaggery filling
    Yellow Kesar malai Modak arranged on a slate platter with an idol of Ganesha, flowers and candles in the background.

    I love seeing when you share my recipes!

    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!

    Front view of kesar malai modak

    Kesar Malai Modak

    Smruti
    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!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 1 hour hr 5 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Sweets
    Cuisine Indian, Maharashtrian
    Servings 24 modak
    Calories 116 kcal

    Ingredients
      

    • 32 oz Ricotta Cheese
    • 14 oz Sweetened Condensed Milk (1 can)
    • ½ teaspoon Saffron strands
    • 2 tablespoon milk
    • 1 teaspoon cardamom powder

    Instructions
     

    • In a mortar pestle lightly crush the saffron. Add milk and set aside.
    • In a heavy pan add ricotta cheese. Keeping the flame on medium, cook the cheese till all the water evaporates and the cheese thickens.
    • The cheese will thicken in about 25-30 minutes. It will be crumbly like Indian mawa.
    • At this stage add cardamom powder, saffron milk and condensed milk. Mix well and cook for another 10-15 minutes.
    • As the mixture thickens, remove a small spoon of the mix and make a ball. If it comes together without sticking, remove the pan from flame and set aside.
    • Let the mixture cool down a little.
    • Once cool to touch, knead the mixture to mix any stray particles.
    • Grease a modak mold well and place a small ball of the dough in it.
    • Press it out and smooth any edges that form.
    • Serve the kesar malai modak immediately or refrigerate till required.

    Video

    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.
    • Add nuts to the ricotta cheese mix once it starts to thicken with the condensed milk if you like.
    • 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.
    • Use a non-stick pan to cook everything. It keeps the ingredients from sticking.
    • It is easy to double or halve the recipe. Simply work the ingredients and make them.
    • Moreover, for bite size modaks, use a smaller mold.
    Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 116kcalCarbohydrates: 11gProtein: 6gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 21mgSodium: 49mgPotassium: 43mgFiber: 0.02gSugar: 10gVitamin A: 212IUVitamin C: 0.02mgCalcium: 121mgIron: 0.2mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Unknown says

      March 10, 2022 at 8:21 pm

      Hi , i tried kesar malai modak but the taste is little sour .. what could be the reason and how can i correct it

      Reply
    2. Smruti Ashar says

      March 10, 2022 at 8:21 pm

      Hi Komal!thanks for trying the recipe. Im so sorry it turned out sour for you. However, I have used Ricotta Cheese in various sweet and savory dishes, never seen it getting sour. The only reason I see is probably that the cheese went bad.

      Reply
    3. Ritu says

      March 10, 2022 at 8:21 pm

      Hi, I tried this recipe and it turned out really well. Mine took about 50 minutes to cook completely without any water- That was the only difference. Thank you so much.

      Reply
    4. Bhagya$hree says

      March 10, 2022 at 8:21 pm

      I do not like taste of condensed milk. Can I skip it or any alternative for that?

      Reply
    5. PallaviM says

      March 10, 2022 at 8:21 pm

      Hello Smruthi,
      I made mawa from Ricotta Cheese.My Kesar Mawa Modak dough is ready but it looks crumbly in structure. what can i do it make it smooth.. I see kneading as a option.By doing that will it taste same.

      Reply
    6. SJ says

      March 10, 2022 at 8:21 pm

      How many Modaks does this recipe make ?

      Reply
    7. PallaviM says

      March 10, 2022 at 8:21 pm

      Hi , I am done with Modak. Testwise they are perfact ,but they turned Sticky while eating. what could be possibly wrong?i kept it in freeze for 1 hour before molding into modak.

      Reply
    5 from 2 votes (2 ratings without comment)

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    This blog is dedicated to one of my greatest passions, Cooking. I have always loved to cook, especially trying out some unconventional recipes.

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