malai ladoo modak

Malai Laddu Modak

By Swasthi on September 1, 2022, Comments, Jump to Recipe

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 & this is what makes them taste the best. 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.


malai laddu modak

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 ladoo modak

Method 1

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.

Method 2

How to make Malai Laddu Modak (Stepwise Photos)

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.

boiling milk to make paneer for malai modak

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.

transfer cream to a pot for malai ladoo recipe

3. Add 1 ½ to 2 tbsp. lemon juice or as needed to the rest of the 6 cups milk. Stir it well.

curdling milk to make paneer for malai modak recipe

4. When you see the milk begins to curdle, switch off the stove and pour some cold water. Rest it for a while.

milk begins to curdle

5. Now add half cup sugar to the 2 cups of milk that was set aside.

addition of sugar to milk to make malai modak

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.

simmering milk to make malai ladoo

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.

drain off the paneer to a colander lined with a muslin cloth

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.

draining whey from paneer to make malai modak

9. When the milk reduces to half, add crumbled paneer.

add crumbled paneer

10. Stir well until milk and paneer blends well. You can also add some saffron soaked in little milk now.

add some saffron

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.

thickened milk paneer mixture to make malai modak recipe

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.

Malai laddu modak

Related Recipes

Recipe Card

malai ladoo modak

Malai Laddu Modak

Soft, juicy and delicious malai laddu modak made with fresh milk, sugar and cardamom powder. These make a great delicious sweet for any occasions.
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings12
AuthorSwasthi

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)

Instructions

  • 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.

How to Make Malai Laddu Modak

  • 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.

Notes

These malai laddu are delicate, juicy and have a slightly grainy texture similar to the kalakand. They won’t set to firm balls (hard balls). If you want smooth balls, simply process the entire mixture in processer and make the balls. If the mixture is sticky sprinkle some milk powder so the excess moisture is absorbed. Then roll to balls.

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)

Nutrition Facts
Malai Laddu Modak
Amount Per Serving
Calories 140 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 17mg6%
Sodium 72mg3%
Potassium 228mg7%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 17g19%
Protein 5g10%
Vitamin A 270IU5%
Vitamin C 1mg1%
Calcium 189mg19%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Malai Laddu Modak

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

Follow Swasthi’s Recipes

Recipe Rating




17 Comments
Inline Feedbacks
View all comments

5 stars
These are made of paneer & condensed milk. What about using mawa alone for making laddus? I am sure they taste different than paneer laddus. Paneer laddus would taste similar to raw rasgullas. What if ew use market bought paneer , mash mix & boil with milk?
Hmmm please share your thoughts.

Hi Swathi,
Will this ladoo work without milk powder?? I have seen so many paneer ladoo recipes with milk powder n so was wondering why is milk powder added if yours works without it.

If it taste small amount of lemon then what we do

5 stars
Hello chef, I am a big fan of your recipes,tried some many. All are awesome. But Yesterday i tried malai modak recipe as given here but unable to mould the panner neither am able to roll it. It breaks. Stickiness isn’t present. Can you help me out?

Yeah,it became powdery,i tried by mixing some more sugar but it didn’t work. And i used calcium lactate for making paneer,i think that might be reason.

3 stars
Wow dewali is bang on with this lovely recipe

5 stars
Hi,
While making modak from sweetened condensed milk, do we need to add sugar?

Hi

very rich and tasty modak..