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    Home » Festivals » Ganesh Chaturthi

    Malai Modak (Paneer Modak)

    Published: Aug 6, 2020 · Last Modified: Aug 6, 2020 by Kanan Patel / 10 Comments

    Jump to Recipe Pin Recipe
    Malai modak on a plate with text at the bottom for pinterest

    This delicious tasting malai modak made with 2-ingredients (plus, saffron flavor, optional) and ready in under 15 minutes! The main ingredient is paneer, so these are also known as paneer modak.

    5 malai modak arranged on a plate with ladoo on the back side
    Jump to:
    • ❤️Why Make On Ganesh Chaturthi
    • 🧾Ingredients
    • 🍳Step By Step Photo Instructions 
    • 💭Expert Tips:
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️Why Make On Ganesh Chaturthi

    • It’s so easy and quick to make. It gets ready in 15 minutes! (from cooking to shaping). Perfect for those busy days of Ganesh Mahotsav. You’ll have a prasad ready in a jiffy.
    • It’s a no-fail recipe, perfect for beginners
    • No expertise in shaping modak, this recipe is for you which uses the modak mould.
    • Don’t have modak mould? Shape into ladoo. 

    Ganesh Mahotsav is celebrated for 10 days and Modak is Lord Ganesha’s favorite food other than ladoo recipes. So I have shared 10 different modak recipes for each day.  Plus, check out more than 35 Ganesh Chaturthi Recipes.

    🧾Ingredients

    Here is the pic of ingredients to make this easy peasy malai modak. Two ingredients are the main (paneer and condensed milk). Saffron is used as a flavoring ingredient, it is optional.

    Image of ingredients used in malai modak. Shows paneer, condensed milk and saffron

    Ingredient Notes

    Paneer: I have used ready-made frozen paneer that is defrosted and kept into the warm water for 10-15 minutes and then crumbled by hand.
    - You can make chenna at home and use that in the recipe. If so make sure to drain all the water completely otherwise it takes more time to thicken and cook.

    Condensed milk: Here I have used ½ can and rest used to make coconut modak.

    Many families do not prefer to make bhog (offerings for God) using store-bought processed ingredients. In that case, this recipe is not for you. While some families are adaptable and they do not mind. If you are unsure, please ask your elders about your family traditions.

    🍳Step By Step Photo Instructions 

    1) Take crumbled paneer, condensed milk and saffron in a pan on medium heat. 

    2) Mix and while stirring keep mashing the large paneer crumbles using the back of spatula. Keep stirring and cooking till it becomes thick and comes together like a dough (it takes around 7-8 minutes). It starts to leave the sides of the pan. 

    3) Remove it to a plate and let it cool to touch. While it is still warm, knead it like a dough 2-3 times to make it smooth.

    4) Grease the modal mould using ghee and start shaping. Keep the mould close, start stuffing and pressing tightly from the bottle hole. Smooth put the bottom surface, open and unmould carefully. Repeat the same with the rest of the paneer modak mixture. Or you can shape into ladoo.

    Collage of 4 steps shows adding paneer, condensed milk in a pan, cooking and shaping into modak.

    💭Expert Tips:

    • If you like to infuse the yellow saffron color then add crushed saffron into 2 teaspoons of warm milk. Let it sit for 5 minutes so saffron flavor and color are infused into the milk as I have done in this kesar modak. 
    • I have not infused the saffron because I want to keep the pale white color of modak just like malai (cream). After all, this is malai modak.
    • Cooking time may vary depending on the size and shape of the pan, plus depends on how much moisture your paneer has. 
    stack of 3 Malai ladoo in a small plate with malai modak on the back side

    Check Out Other Modak Recipes

    • Fried modak
    • Ukadiche modak
    • Chocolate modak
    • Dry fruits modak

    PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    5 malai modak arranged on a plate with ladoo on the back side
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    Malai Modak (Paneer Modak)

    4.50 from 2 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    This delicious tasting malai modak is made with 2-ingredients and ready in 15 minutes! The main ingredient is paneer, so these are also known as paneer modak.
    Author: Kanan
    Course: Dessert
    Cuisine: Indian
    Calories: 210kcal
    Servings 10 no.
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 250 grams or 2 ¼ cups Paneer crumbled and loosely packed (*Notes)
    • ½ can (or 7 oz or 200 grams or ½ cup+2 tablespoons) Sweetened condensed milk
    • 4-5 strands Saffron optional
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    Instructions 

    • All ingredients in a pan: Take crumbled paneer, condensed milk and saffron in a pan on medium heat.
    • Cook: Mix and while stirring keep mashing the large paneer crumbles using a back of spatula. Keep stirring and cooking till it becomes thick and comes together like a dough (it takes around 7-8 minutes). It starts to leave the sides of the pan.
    • Cool to warm & knead: Remove it to a plate and let it cool to touch. While it is still warm, knead it like a dough 2-3 times to make it smooth.
    • Shape: Grease the modal mould using ghee and start shaping. Keep the mould close, start stuffing and pressing tightly from the bottle hole. Smooth put the bottom surface, open and unmould carefully. Repeat the same with rest of the malai modak mixture.

    Notes

    • If you like to infuse the yellow saffron color then add crushed saffron into 2 teaspoons of warm milk. Let it sit for 5 minutes so saffron flavor and color is infused into the milk
    • If using frozen paneer then defrost and keep into the warm water for 10-15 minutes and then crumbled by hand.
    • If using fresh homemade chenna then make sure to drain all the water completely otherwise it takes more time to thicken and cook.

    Nutrition

    Serving: 1modak | Calories: 210kcal | Carbohydrates: 12g | Protein: 9g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 38mg | Potassium: 74mg | Sugar: 11g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 299mg | Iron: 1mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Shivangi joshi

      August 03, 2021 at 3:31 am

      It nice

      Reply
      • Kanan Patel

        August 04, 2021 at 10:27 am

        Thank you

        Reply
    2. Shweta

      September 01, 2020 at 10:38 am

      Hi, I tried this recipe but the whole thing became very hard. I followed all the instructions. Honestly its the easiest recipe ever.
      What do you think went wrong?

      Reply
      • Kanan Patel

        September 02, 2020 at 10:12 am

        looks like you have overcooked.
        When paneer is cooked for longer it becomes chewy and hard.

        Reply
      • Khyati

        August 25, 2022 at 1:46 pm

        How long we can keep in refrigerator?

        Reply
        • Kanan Patel

          August 25, 2022 at 5:00 pm

          It stays good for 2-3 days in the refrigerator.

          Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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