250 grams or 2 ¼cupsPaneercrumbled and loosely packed (*Notes)
½ can (or 7 oz or 200 grams or ½ cup+2 tablespoons) Sweetened condensed milk
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.
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.