Ganesh Chaturthi is today, the auspicious moment of Bappa’s arrival. And I have prepared quickest Modak (& tastiest) of my life! Sandesh Modak with only TWO INGREDIENTS and Just in 10 mins I have made 8 large sized modak from scratch. If sandesh is not a familiar word in your dictionary you can call it Paneer Malai Modak.
Paneer Modak or Malai Modak sounds so different, right? Yes it is uncommon (but not unknown) in ‘modak world’ but very much effective for today’s busy life when we don’t have much time to cook elaborate spread/dessert on festivals days.
We all make our effort to please Bappa and keep him happy for next 9 days. And what could be better than his favourite MODAK to keep him content. That is why Siddhidata Vinayak is known as Modak Priya. There are 21 odd number of modak is offered on Ganesh Puja. More popular offerings to Ganpati Bappa are Boondi Laddu, Steamed Modak, Fried Modak, and there are some unconventional sweets which are good for our health like Oven Baked Modak and Paneer Modak.
Traditional modak making is quite time consuming and tough which requires expertise. That is why this year I opted for this Easy Modak with TWO INGREDIENTS which are made Just in 10 mins from scratch.
Watch detailed Video of Sandesh Modak or Paneer Modal or Malai Modak Recipe.
Read the entire recipe and Notes carefully before you start cooking. Do make sure all ingredients are at room temperature (unless mentioned) and weighed or measured correctly in appropriate weighing scale or measuring instruments such as cups or spoons. Remember these are not regular cups or spoons which is used in daily life.
SERVING & STORAGE:
Sandesh Modak are extremely soft at room temperature and fragile when they are still warm. These Malai Modaks taste best if they are served as slightly chilled. Keep the modaks in any airtight stainless steel or glass container and refrigerate for 10 mins and serve immediately. These soft modaks will melt in your mouth before you can chew, literally .
These soft Paneer Modak will be good for 3 days at room temperature if you are not living in high heat & moist area. To store these modaks for longer time keep them in stainless steel or glass container & refrigerate. Consume within 7 days.
- Paneer: 250g, store bought
- Condensed milk: 4 tbsp, I used milkmaid
- Cardamom: 3-4
- Milk: 3-4 tbsp, optional
- Ghee: 2 tsp
- Modak mould,
- stainless steel plate
- Bring paneer to room temperature if using frozen paneer. Then crumble it into tiny particles by either using palms or a smasher.
- Take crumbled paneer in a nonstick pan and mix with milkmaid. Pan should be at room temperature.
- Now switch on the gas and keep flame to medium low. Keep stirring the mixture continuously until mixture becomes smooth paste.
- Crush green cardamom pods as fine as possible and add to the mixture, stir to mix well.
- Within 2 minutes mixture will turn into thick liquid. Don’t panic; this is how it is supposed to be. If you feel your mixture is not turning to liquid, add 2-3 tbsp milk and keep whisking.
- Turn the flame to medium and keep stirring the mixture. Within next minute moisture from the mixture will start evaporating.
- Once mixture will start leaving side of the pan, turn the flame to high and keep stirring mixture vigorously until mixture comes together as dough. It will not take more than 2 mins. If your mixture is cooked yet not smooth enough add 1 tsp ghee to the pan and mix well.
- Grease a flat plate with few drops of ghee and transfer the mixture on it. Spread evenly and allow it to come to room temperature for 3-4 mins.
- Knead the mixture with greased palm lightly for about 30 secs.
- Now grease modak mould with few drops of ghee. Take 2 tbsp of mixture in palms, roll it like paneer laddu and insert it inside the mould. Press gently towards inside, add more mixture if required to fill the mould. Open and remove modak from mould.
- Keep paneer modak in a fresh plate. Follow the same with rest of the mixture to make more modaks.
- Serve freshly made Sandesh Modak or Malai Modak or Paneer Modak at room temperature.
2. If paneer or condensed milk is still cold, not at room temperature while added to the pan mixture will not heat up properly. Add milk to dilute the mixture in that case.
3. Ghee will keep the moisture and fat locked in mixture while it gets cooked on high flame without turning the paneer crumbles hard.
4. Mixture will resemble slightly sticky and loose at this point but once it will come to room temperature it will tighten.
5. You don’t need to knead like roti dough, just make sure things come together that’s all.
6. If you don’t have modak moulds, roll the mixture like regular Malai Laddu.
Have you tried/cooked any of the recipes from my blog Scratching Canvas?
If yes I would love to know your feedback and opinion. Take a picture of your food and share on Instagram with the hashtag #scratchingcanvas. Or simply drop me a message @rimleed I will share your picture and opinion as well. See you there 🙂
Ganpati Bappa Morya! Mangal Murti Morya!!
You may also like these Ganesh Chaturthi Special Recipes