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 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.
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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
- 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.
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.
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.
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 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!
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.
Recipe FAQs
Modaks are originally from Maharashtra. However, over the years now modaks are found across the country and in other countries.
We make kesar malai modak using cooked ricotta cheese, sweetened condensed milk and saffron.
We make instant modak by cooking ricotta to mawa consistency and adding the other ingredients before shaping them.
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.
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
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!
Kesar Malai Modak
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.
Unknown says
Hi , i tried kesar malai modak but the taste is little sour .. what could be the reason and how can i correct it
Smruti Ashar says
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.
Ritu says
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.
Bhagya$hree says
I do not like taste of condensed milk. Can I skip it or any alternative for that?
PallaviM says
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.
SJ says
How many Modaks does this recipe make ?
PallaviM says
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.