Malai-Rose-Gulkand Modak | Instant Pot Malai Rose Gulkand Modak

How to Make Malai-Rose-Gulkand Modak/Malai Modak

Hello Foodies,

         These melt in mouth Malai-Rose-Gulkand Modak made with 4 ingredients and ready in under 15 minutes! It's just delectable, scrumptious, and melts in mouth Indian festival delicacy. The main ingredient is paneer(curdled milk/chena), so these are also known as paneer modak. This is one of the flavorsome, quick, and easiest modak recipes. 

So the festival season has started and so this recipe of instant Maali Modak is easy to make. This can be made in no time and with minimum ingredients, which are easily available at home all the time. Enjoy these modaks with your family. 

Video Recipe:

These are made with freshly made paneer, khoya, and condensed milk. Flavored with rose syrup and gulkand, these must-have bhog/naivedyam for this Ganesh festive season. Milk forms the base of these modaks. Isn’t it amazing how so many different sweets can be made using the same basic ingredient - milk? Do try this easy and aromatic Modaks at home.

Some More Modak Recipes to Try this Ganpati Festival:

These Malai-Rose-Gulkand Modaks are:

  • It's just delectable, scrumptious and melts in the mouth
  • Require only a handful of ingredients
  • Make a pretty festive sweet
  • Great to make for festival potlucks!

The texture of the Malai-Rose-Gulkand Modak Modaks:

  • The Malai Modaks are soft, sweet, and have a grainy and melt in the mouth texture.
  • The mawa needs to be cooked with condensed milk until it reaches a consistency where you can roll it to make modaks.


To Prepare Khoya/Mawa in the Instant Pot:

  • Milk Cream(heavy) ¼ Cup(approx. 50ml)
  • Milk Powder 1 ½ Cups (approx. 150 g)

To Prepare Paneer:

  • Whole Milk 4 Cups / 1 liter
  • Lemon Juice 4 Tbsp
  • Coldwater to rinse the paneer

To Prepare Malai-Rose-Gulkand Modak:

  • Paneer(Cottage Cheese) 1 Cup(you can also grate store-bought paneer).
  • Mawa/Khoya ½ Cup
  • Condensed milk ½ Cup
  • Rose Syrup 2 Tbsp
  • Saffron Strands for garnishing(optional)

To Prepare Gulkand Stuffing:

  • Gulkand 1 Tbsp
  • Almonds 1 Tbsp
  • Pistachios 1 Tbsp
  • Cashews 1 Tbsp


To Prepare Khoya Using Instant Pot:

  • In a bowl add milk cream and milk powder and using hand 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 the Paneer:

  • Pour milk into a heavy bottom pan and heat it on medium to high flame. 
  • Let the milk come to a boil.
  • When it comes to a boil, turn off the flame and start adding lemon juice/vinegar, 1 Tbsp at a time.
  • Stop adding as soon as the milk curdles.
  • Using a strainer with cheesecloth, drain the whey and collect the paneer/chena(lined over a strainer). 
  • Wash the paneer with cold water to get rid of the lemon taste. 
  • Squeeze it tightly to get rid of excess water.
  • This will yield a 1 cup of paneer(You can use grated paneer or store-bought too).

To Prepare Gulkand Stuffing:

  • Dry roast almonds, pistachios, and cashews on medium to low flame for 2-3 minutes.
  • Once cooled down, grind nuts coarsely(do not powder too much, there should be chunks of nuts).
  • Now, in a bowl mix together ground nuts and gulkand and keep aside.

To Prepare Rose-Gulkand-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 rose syrup and mix well.
  • Keep stirring until the mixture thickens and the mixture starts to separate the pan and hold shape.
  • Take a small amount from the mixture and roll it(you should be able to roll and make a ball). It takes around 10 to 12 minutes on medium to low flame to reach this stage.
  • Turn off the flame and transfer the cooked mixture into a plat and let it cool for 5 minutes.
  • After 5 minutes start to prepare Modak, grease the modak mold with the ghee.
  • Divide the dough into equal parts.
  • Take one part of the malai mixture and flatten it.
  • Place a small amount of nuts-gulkand mixture in the middle and seal the edges and roll it into a ball.
  • Fill the Modak mold with the prepared ball and press it a little bit, scrape extra mixture and open the mold gently.
  • Place them on the plate and garnish with saffron strands.
  • Voila, melt in the mouth and delicious Rose-Gulkand-Malai Modaks are ready to serve. Enjoy!!!
The shelf life of Malai Modak:

  • Rose-Malai Modaks stay 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.
  • Per serving contains 72 calories, along with 24.3 g carbohydrates, 3.7 g fats, and 1.5 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.
  • (Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on products used).


  • You can pulse the paneer in a food processor to make it smooth.
  • You can add condensed milk more or less, as per your taste.
  • You can use store-bought paneer too.

Good Time To Eat:

            It is good to eat Malai-Rose-Gulkand Modaks as a dessert or evening snack.

  • 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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