200 gm - Mawa (khoya)
1/3 Cup - Brown Sugar
1 Pinch - Elaichi powder
2-3 Strands - Kesar /saffron
1 tsp - Milk (soak kesar)
Method-
1. Grate or crumble Mawa and mix it well with Sugar
2. Heat a thick bottom pan and add the Mawa.
3. Now with continuous stirring cook the Mawa Sugar mixture for 20 mins till it thickens.
4. Add the saffron Milk and elaichi powder to this and mix it well.
5. Remove it from the flame, put it on a greased plate and let it cool down.
6. Fill it in Modak moulds and serve it to Ganapati Bappa...
