Mawa Modak

Ingredients

Note– Please read recipe notes in the end.

Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

In a non stick or a heavy bottom add milk and bring it to a boil.
Keep stirring it continuously so the milk becomes thick and reduces to half. Keep scraping the sides of the kadai when malai is formed.
In another bowl take saffron strands and add few tablespoons of hot milk in it. Let it rest for 5 minutes so the saffron releases its colour. Once done, add it to the main milk and cook till the milk reduces to 1/3.
Now add sugar and further cook till the milk thickens and becomes like mawa. It will start to separate from the pan and form a grainy texture. The entire process will take around 45-50 minutes.
Once done, remove it in a bowl and add some ghee and mix well. Now let it come down to luke warm temperate.
Now take a modak mould and grease it with some ghee. Now put some modak mixture inside it, making sure it’s completely full. Remove the excess mixture from the sides and gently open the mould. Now while pressing the bottom of the modak, remove it from the mould.
Similarly make rest of the mawa modaks
You can store them in the refrigerator for upto 2 weeks and at room temperature for upto3-4 days.

Do not let the mixture cool down completely, else it will be difficult to form the modaks.
You can add cardamom powder and chopped nuts if needed.