5 Minutes Modak Recipe | Ganesh Chaturthi Modak Recipe | Sandesh Modak | Paneer Modak | Malai Modak
Prep time
Cook time
Total time
Author: Rimli
Recipe type: Dessert
Cuisine: Maharashtrian
Serves: 8 large sized Modak
Ingredients
- 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
Instructions
- 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.
Notes
1. The crumbled paneer will look like breadcrumbs, with no large chunks.
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.
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.
Recipe by Scratching Canvas at https://www.scratchingcanvas.com/ganesh-chaturthi-modak-recipe/