Malai modak recipe or malai ladoo for ganesh chaturthi. A delicious rich milk dessert for festive occasions and celebrations. I had made malai ladoo, a couple of times before using condensed milk and paneer. This time I made this without condensed milk using only full fat milk and organic sugar. You may like to check this traditional modak recipe. These malai modak or malai ladoo (milk balls) can also be offered to God Ganesha for Ganesh chaturthi puja since they are made using fresh milk and no condensed milk is used.
This malai modak recipe can also be used to make malai ladoo, those who do not have a modak mould can just roll the mixture to balls.
To make a instant malai modak recipe or ladoo, one can also use ready paneer and condensed milk. This recipe make 12 ladoo or 6 to 8 modaks depending on the size of mould. You can halve the recipe as well double it too.
How to make instant malai modak or malai ladoo using condensed milk and paneer
use 1 can of sweetened condensed milk (392 grams) and 1 1/4 cup tightly packed 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 aroung 16 ladoos or 8 modaks. When the mixture cools down completely, grease your mould and stuff the mixture inside and remove it carefully. If you do not have paneer and condensed milk, you can follow the recipe in the recipe card.
Malai ladoo recipe or Malai modak recipe card
Malai modak recipe | Malai ladoo recipe | Milk laddu recipe
Ingredients (1 cup = 240ml )
- 2 liters milk or 8 cups
- 0.5 cup sugar
- 1.5 to 2 tbsp lemon juice (adjust as needed)
- 1 pinch cardamom powder
- Nuts for garnishing (optional)
- Kesar or saffron (optional)
How to make the recipe
- 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. Drain in 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. 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.
NUTRITION (estimation only)
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
How to make malai modak or malai ladoo recipe
1. Bring 2 liters or 8 cups of milk to a boil. Simmer for 5 to 7 minutes until a cream layer is formed.
2. Measure 2 cups of boiled milk from the pot along with cream or 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 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.