Malai Modak (Paneer Modak)

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.

❤️ Make Malai Modak 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 For Paneer Modak Recipe

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.

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.

🍳 How To Make Malai Modak Recipe? (Pics)

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.

💭 Expert Tips For Paneer Modak

• 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. 

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Malai Modak Recipe (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 minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

US measuring cups are used (1 cup = 240 ml) See details

Ingredients  

1x2x3x

• ▢ 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

Cook ModePrevent your screen from going dark

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

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