Instant Pot Malai Modak: Festival Food in India

How to Make Malai Modak / Milk-Mawa Modak / Instant Pot Cottage Cheese Modaks

Hello Foodies,
      Ganesh Chaturthi is around the corner and to celebrate this Ganpati Festival, make these toothsome sweet delights; Malai Modaks and add some soul to the coming festival. These melt in the mouth, famous Indian delicacy made using three main ingredients and in 20 minutes. 


These are made from,  homemade khoya, paneer, and condensed milk and which then flavored with cardamom and saffron. Malai Modak has an intense flavor and the amazing texture that makes it a popular dessert. If you are planning to cook a feast for Lord Ganesha, then go for these easy to make and Lord Ganesha's favorite Modaks. They will be ready in 20 minutes.

YouTube Video:


 Malai modak is an exotic taste of India that tempts you to gulp it once you taste it. The impressive dessert is eye-pleasing with its white color.


You can also try other sweet delicacies this festival season:
The texture of the Malai Modaks:
  • The Malai Modaks are soft, sweet, and has a grainy and melt in the mouth texture.
Tips to Make Malai Modak:
  • Use whole milk, to make the paneer. No low-fat, 2% or skim milk here.
  • Let evaporate all the water from the paneer and then add other ingredients.
Preparation Time: 5 Minutes; Cooking Time: 15 Minutes.


Ingredients:
  • Paneer(Cottage Cheese) grated, 1 Cup
  • Khoya ½ Cup
  • Condensed milk ½ Cup
  • Cardamom Powder ½ Tsp(optional)
  • Saffron Strands for garnishing(optional)




Instructions:
To Prepare Khoya in Instant Pot:
  • In a bowl add milk cream ½ Cup and milk powder 1 ½ Cups and knead to make a dough.
  • Transfer dough over cotton cloth/muslin cloth and wrap well.
  • Turn on instant pot and add 1 cup of water and place a pan
  • Close the lid and steam it for 10 minutes.
  • Turn off the instant pot and open the lid and take out the pan.
  • Let it cool completely, and khoya is ready to use.


To Prepare Malai Modak:
  • In a pan, add crumbled paneer, and stir on medium to low flame until all the water from the paneer gets evaporated.
  • Now add the grated mawa/khoya and mix and mash until the mixture turns smooth.
  • Add condensed milk and continue stirring until mixture thickens and the mixture starts to separate pan and hold shape.
  • Add cardamom powder and mix well.
  • Turn off the flame and rest the cooked mixture for 5 minutes.
  • After 5 minutes start to prepare Modak, grease the modak mold with the ghee.
  • Fill the Modak mold with the prepared mawa-malai mixture and press the mixture, scrape extra mixture and open the mold gently.
  • Place them on to the plate and garnish with saffron strands.
  • Voila, melt in mouth Malai Modaks are ready to serve. Enjoy!!!

My Take:
  • You can add condensed milk more or less, as per your taste.
  • You can add saffron strands or food color to make it colorful.
The shelf life of Malai Modak:
  • Malai Modaks stays good for 8-9 days when refrigerated in an airtight container.
  • If kept outside, it will stay good for 3-4 days.

Dietary Comment:
  • The calorie count is based on a 2000 calorie diet.
  • It makes 12 servings.
  • Per serving contains 84 calories, along with 7.76 g carbohydrates, 4.1 g fats, and 5 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:
            It is good to eat Malai Modaks as a dessert or evening snacks.

  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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Eat Healthy, Stay Healthy!!!

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