Malai Modak Recipe (Paneer Modak)
Malai Modak or Paneer Modak is a creamy and delicious Indian sweet dish that requires few ingredients. It is prepared from condensed milk, milk powder and Paneer. Malai Laddu is one of the easiest sweets you could ever make quickly. Sweets are essential for celebrating the Ganesh Utsav occasion in India, so Modak is an excellent edible gift for friends and family. You can make this delightful Modak in 30 minutes for Ganesh Chaturthi.
This Malai Modak is a traditional Indian sweet made using milk solids and flavourings. Preparing for festivals like Ganesh Utsav is a great sweet. We can flavour it with cardamom powder and saffron for a delicious flavour to the Modak. It’s easy to make yet it’s always a showstopper at Ganesh Chaturthi bhog. It’s made with 4 main ingredients.
Modak is a popular Indian sweet specially made during festivals such as Ganesh Chaturthi a Hindu festival. This Indian dessert is very soft and creamy in taste and has a tender texture.
Yes, this recipe for Malai Modak is free from gluten.
How to make Malai Modak(Paneer Modak) step by step with Photo
Ingredients:
- Condensed milk: I added sweetened condensed milk to this ladoo recipe. If you don’t prefer condensed milk, you can swap it with powdered or granulated sugar.
- Paneer(cottage cheese): Always make sure to use fresh paneer. I have prepared Paneer/ chhena at home for this recipe. But you can also use store-bought fresh paneer for this recipe.
- Milk Powder: Here, I have used milk powder instead of milk solids or khoya to make these Delicious Modak.
- Cardamom powder: I have added freshly ground cardamom powder to this recipe. If you don’t like it, feel free to omit it.
- Garnish: I decorated this white ladoo with saffron strands and pistachio. Garnishing ladoo is entirely optional here.
- Milk: We need a small amount of milk to soak the saffron.
How To Make Malai Modak(Paneer Modak)?
Add crushed saffron to the warm milk and Keep it aside.
Method:
- Mash the Paneer with the palm of a hand or blend in a blender until smooth and creamy.
- In a heavy bottom pan, over a medium flame add 1 teaspoon of ghee.
- Add mashed paneer and cook for 2 minutes.
- Add Milk Powder and mix them well.
- Now, Add condensed milk, mix them well and cook over medium flame while stirring constantly.
- Finally, add cardamom powder and mix thoroughly.
- Cook the mixture on medium heat, by stirring continuously until the mixture starts leaving the sides of the frying pan and becomes like dough. This should take about 8 minutes (depending on the type of pan, amount of heat and quantity of the mixture).
- Remove from heat and mix it well. Transfer the Paneer to a Plate and let it cool off until the paneer becomes just lukewarm.
- Allow it to cool for 3 –4 minutes
- Once you are able to handle the mixture, grease your palm with a little ghee and knead it like a dough 2-3 times to make it smooth. Now the mixture is ready to make a Modak out of it.
- Divide the dough into equal portions and roll them into balls.
- Grease the mould using ghee and start shaping while still the mixture is warm. Put the ball inside the mould, keep the mould close, and start stuffing tightly from the bottom hole. Then open and gently unmould. Keep arranging on the plate.
- Malai Modak is ready garnish with saffron milk.
- Serve to Lord Ganesha and enjoy the festival with family and friends.
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Suggestion:
Paneer: Instead of ready-made paneer, you can prepare fresh paneer at Homemade for paneer Modak.
Kesar Modak: For this variation, we have to mix a pinch of Saffron into two teaspoons of warm milk for 15 minutes, then add it to the Modak mixture to give it a nice yellow tinge.
For aroma: You can also add a teaspoon of rose water or kewda water to the mixture.
Silver/gold Leaf: Just like this kaju katli, We can decorate the top with edible silver leaf or gold leaf.
Kesar elachi modak: I have added cardamom powder, but you can add saffron and cardamom both for warm and pleasant flavours.
Storage Suggestions
We can store Malai Modak in an airtight container in the fridge. Always store them in a single layer in the container, or use parchment paper between them to avoid sticking.
We can keep Modak in an airtight container for up to 2 days at room temperature. But if you live in hot weather, do not keep them at room temperature. Store them in the fridge.
Modak will last for 2 weeks if stored in the refrigerator in an airtight container.
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For more recipes from this blog you might like please check:
Kesar Peda
Til Ladoo
Sabudana Kheer
📋 Recipe Card
Malai Modak (Paneer Modak)
Materials
- 1/4 cup Milk powder
- 1/2 cup Condensed milk
- 200 grams paneer
- 1 teaspoon Ghee
- 1/4 teaspoon Cardamom powder
- 1 pinch Saffron
- 1 tablespoon Milk
Instructions
Preparation:
- Add crushed saffron to the warm milk and Keep it aside.
Modak Dough
- Mash the Paneer with the palm of a hand or blend in a blender until smooth and creamy.
- In a heavy bottom pan, over a medium flame add 1 teaspoon of ghee.
- Add mashed paneer and cook for 2 minutes.
- Add Milk Powder and condensed milk, mix them well and cook over medium flame while stirring constantly.
- Finally, add cardamom powder and mix thoroughly.
- Cook the mixture on medium heat, by stirring continuously until the mixture starts leaving the sides of the frying pan and becomes like dough. This should take about 8 minutes (depending on the type of pan, amount of heat and quantity of the mixture).
- Remove from heat and mix it well. Transfer the Paneer to a Plate and let it cool off until the paneer becomes just lukewarm. Allow it to cool for 3 –4 minutes. Now the mixture is ready to make a Modak pedas out of it.
Modak balls
- Once you are able to handle the mixture, grease your palm with a little ghee and knead it like a dough 2-3 times to make it smooth.
- Now the mixture is ready to make a Modak out of it. Divide the dough into equal portions and roll them into balls.
Mould:
- Grease the mould using ghee and start shaping while still the mixture is warm. Put the ball inside the mould, keep the mould close, and start stuffing tightly from the bottom hole. Then open and gently unmould. Keep arranging on the plate.
Garnish
- Finally, garnish with saffron milk.
Serve:
- Serve to Lord Ganesha and enjoy the festival with family and friends.
