Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 18
Ingredients: 1 tablespoon Milk (warm, to soak saffron); 1 pinch Saffron; 1 tablespoon Ghee (plus some more ghee for greasing hands and modak mold.); 1/3 cup Milk; 1 cup Whole Milk Powder (100 grams ); 1/4 cup Powdered sugar (30 grams, add more if you like sweeter modak); 1/4 teaspoon Cardamom powder; Edible gold leaf; Saffron strands; Dried rose petals

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https://pipingpotcurry.com/malai-modak/

Instant Malai Modak (with milk powder) - Piping Pot Curry

Make these soft, creamy Instant Malai Modaks with milk powder in just 20 minutes! A simple, foolproof recipe perfect for Ganesh Chaturthi prasad.

Rezept

Dessert

Zubereitungszeit ca. 20 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 10 Minuten

Zutaten:

1 tablespoon Milk (warm, to soak saffron)
1 pinch Saffron
1 tablespoon Ghee (plus some more ghee for greasing hands and modak mold.)
1/3 cup Milk
1 cup Whole Milk Powder (100 grams )
1/4 cup Powdered sugar (30 grams, add more if you like sweeter modak)
1/4 teaspoon Cardamom powder
Edible gold leaf
Saffron strands
Dried rose petals

Arbeitsschritte:

Add saffron to a mortar and pestle and gently crush. Add a tablespoon of warm milk and let it sit for 10 minutes. Keep aside.
In a thick-bottomed pan or kadai, heat 1 tablespoon of ghee on a low flame. Once it melts, add 1/3 cup of milk.
Once the milk is heated, add the milk powder and keep stirring so it is well combined and there are no lumps.
Add the saffron milk kept aside. Keep stirring until it comes together.
Add the sugar and cardamom powder. Cook for 3-4 minutes until the mixture forms a dough-like consistency and leaves the sides of the pan. Turn off flame.
Transfer the mixture to a plate. Let the mixture cool down enough to handle comfortably with your hands.
Lightly grease your modak mold and your fingers with ghee. Pinch a small portion of the dough, press it firmly into the open mold halves, close the mold tightly, and gently open it to release a perfectly shaped modak. Repeat with the remaining dough.
If you like, add a small strand of saffron or tiny dried rose petals to the mold. After the modak is shaped, you can also add edible gold or silver leaf for a beautiful look.
Serve as prasad or store for 3-4 days in the refrigerator. Remove 30 minutes before serving for the perfect soft, melt-in-the-mouth texture.