Malai laddu modak recipe with fresh milk, sugar and cardamoms . These malai laddu are soft, juicy, rich, delicious and are a perfect treat for any occasions like festivals and celebrations. These have a slight grainy texture similar to the kalakand. Malai modak can also be offered to God Ganesha for Ganesh chaturthi puja since these are made with fresh ingredients. There are no processed ingredients like condensed milk or milk powder used.
During Ganesh Chaturthi apart from the traditional coconut jaggery stuffed ones, many different kinds of modaks are made. If you love to try some thing new give these a try and I am sure they will be a hit. You can find the traditional modak recipe here.
I had made malai ladoo, a couple of times before using condensed milk and paneer. These turn out great they way too and can be made quickly under 15 mins. So I have also given the instructions for that as well below.
This recipe is pretty simple to make. Boil the milk and then simmer paneer in it until a thick mixture is formed. Then shape the prepared mixture to malai ladoo or modak. Since the mixture has a grainy, kalakand like texture, it cannot be shaped to modaks without a mould.
Malai laddu modak using condensed milk and paneer
To make instant malai ladoos, you can also use store bought paneer and condensed milk which I have shared below.
Use 1 can of sweetened condensed milk (392 grams) and 250 grams crumbled paneer. 1 to 2 tbsp. milk if needed to dilute the condensed milk. Mix all the ingredients and cook on a medium flame until the mixture thickens. This takes only 8 to 10 minutes. This yields around 16 ladoos or 8 modaks.
When the mixture cools down completely, grease your mould and stuff the mixture inside and remove it carefully.
How to make malai laddu modak
1. Bring 2 liters or 8 cups of milk to a boil. Simmer for 5 to 7 minutes until a layer of cream forms on top.
2. Measure 2 cups of boiled milk from the pot along with cream (malai) and add it to a heavy bottom pot. Set that aside.
3. Add 1 ½ to 2 tbsp. lemon juice or as needed to the rest of the 6 cups milk. Stir it well.
4. When you see the milk begins to curdle, switch off the stove and pour some cold water. Rest it for a while.
5. Now add half cup sugar to the 2 cups of milk that was set aside.
6. Stir and allow it to simmer until the milk reduces to half. This doesn’t take very long time since it is only 2 cups milk. Keep stirring often to prevent burning.
7. While the milk simmers, drain off the paneer to a colander lined with a muslin cloth. Drain the whey completely. Rinse under running water.
8. Squeeze off excess water from the paneer. The more whey or moisture left in the paneer, the longer we will have to cook in the later steps. So make sure all the liquid is drained completely.
9. When the milk reduces to half, add crumbled paneer.
10. Stir well until milk and paneer blends well. You can also add some saffron soaked in little milk now.
11. Cook until the mixture thickens and leaves the sides of the pot. If you like you can add cardamom powder now. But the malai ladoo tastes good even with out cardamom powder. Cool the mixture completely.
Take small portions of the cooled mixture and roll to balls. Garnish with nuts if desired. If making modak, these cannot be shaped without a mould. Grease a mould and fill this mixture and stuff well for a good binding. Gently remove them from the mould.
Offer malai laddu modak to Lord Ganesha.
Ingredients (US cup = 240ml )
- 2 liters milk (8 cups)
- ½ cup sugar
- 1½ to 2 tbsp lemon juice (adjust as needed)
- ¼ tsp cardamom powder
- 1 tbsp Nuts for garnishing (optional)
- 1 pinch Kesar (saffron, optional)
- Boil milk until a layer of cream forms on top. Set aside 2 cups of milk along with the cream.
- Add lemon juice and curdle the 6 cups of milk. Pour some cold water and then drain to a colander lined with thin cloth.
- Rinse under running water to remove the lemon smell. Drain off completely.
- Condense the rest of the 2 cups of milk with sugar until it reduces to half.
- Add the drained paneer and stir.
- Cook until the mixture thickens. Add cardamom powder & saffron if using. Mix. Cool completely.
- Grease a mould and fill the mixture inside. Stuff it well to prevent breaking.
- Gently remove the modak from mould. Or the mixture can be simply be rolled to balls or malai ladoo.
- If you want a smooth malai ladoo, simply process the entire mixture in a food processor until smooth and roll to balls. If it turns sticky then add some milk powder and mix.
- Refrigerate malai laddu modak and serve within 2 days.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes