To make Mawa Modak, take a Pan on a medium flame, add 2 tablespoons of water, and 1 liter of full-fat milk. Let it come to a boil. Stir occasionally.

After the milk comes to a boil, stir constantly and scrape the Malai stuck to the sides. The milk will thicken and be reduced to half.

Once the milk reduces to one-half, add 1 tsp saffron strands and 1/2 tsp Harissa Elaichi powder. Stir.

Stir constantly and let the milk thicken further. Once it thickens to 1/4th of its consistency, add 3/4th cup of sugar to the mixture.

Mix well, and stir consistently till the mixture thickens and gets a granular texture.

As it starts leaving the sides, grease a plate with Desi Ghee and transfer the Mawa to the plate, spread and let it cool down.

Now, grease your hands with Desi Ghee. Create small Mawa balls by rolling the Mawa in your palms.

Take a Modak Mould, grease it with Desi ghee, and put the Mawa ball in it. Close the Mould to give it the shape of the Modak.

Make all the Mawa Modaks in the same manner and spread them on a serving plate.

Garnish with chopped Pistachios, dried rose petals, and silver vark.

Enjoy the delicious Kesar Mawa Modak.