Kesar Paneer Malai Modak, How to make Kesar Paneer Modak

Soft, melt-in-the-mouth Kesar Paneer Modaks with a rich malai texture and saffron aroma — made effortlessly in minutes without khoya.

Growing up, I mostly tasted coconut–jaggery kozhukattai at home, carefully made by my mom and grandma during Vinayaka Chaturthi. But I often craved the creamy malai modaks I saw in sweet shops. Instead of boiling milk for hours to make khoya, I began experimenting with fresh paneer + milk powder. The result was astonishingly close — soft, rich, festive, and ready in minutes! Adding saffron and brown sugar gives these modaks a unique depth, almost like caramel-kissed peda in the form of a modak.

This recipe is my festive revival twist — quick to make, but deeply rooted in tradition.

A Bite of History – Kesar Paneer Malai Modak

Modak, the much-beloved sweet of Lord Ganesha, has always been a symbol of prosperity, devotion, and celebration. Traditionally made with coconut and jaggery or with khoya, modaks carry centuries of heritage across Maharashtra, Tamil Nadu, Andhra, and beyond. But in many homes, especially during festivals, the challenge of making khoya from scratch often keeps us from attempting these milk-based varieties. That’s where paneer and milk powder come to the rescue — together, they transform into instant malai, ready to be shaped into soft, melt-in-the-mouth modaks.

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Ingredients role in Malai Modak/ Paneer Modak

Ingredient	Role
Fresh Paneer	Forms the creamy malai base
Milk Powder	Replaces khoya and binds mixture
Milk	Moisture to cook everything together
Sugar/ Brown Sugar	Sweetness with caramel depth
Ghee	Prevents sticking, adds aroma
Saffron Strands	Golden color and festive fragrance
Cardamom Powder	Subtle traditional flavor
Nuts (optional)	Crunchy surprise in every bite

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Kesar Paneer Malai Modak, How to make Kesar Paneer Modak

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Dessert, PrasadamCuisine: Indian, FestiveDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Soft, melt-in-the-mouth Kesar Paneer Modak with milk, milk powder and fresh paneer made without khoya in minutes — a festive prasad for Ganesh Chaturthi.

Ingredients for Kesar Paneer modak

To make Fresh Paneer
2 cups, 2 Milk (500 ml) full-fat whole milk
1 to 1½ teaspoon, 1 to 1½ Lemon juice (or same amount of white vinegar)
To make Paneer Modak
½ cup, ½ Fresh paneer (crumbled finely)
½ cup, ½ Milk powder
½ cup, ½ Milk
¼ cup, ¼ Sugar/ Brown sugar
1 teaspoon, 1 Ghee (for cooking)
5- 6 strands 5- 6 Saffron strands ( soaked in 2 tbsp warm milk)
¼ teaspoon, ¼ Cardamom powder
1 tablespoon, 1 Chopped nuts (optional)
1 teaspoon, 1 Ghee (for shaping)

Directions to make Kesar Paneer modak

Curdle the Milk
Boil 2 cups full-fat milk in a pan. Once it comes to a rolling boil, lower the flame and add 1–2 tsp lemon juice or vinegar.
Stir gently until the milk splits into curds and whey.
Strain and Set
Strain through a muslin cloth, rinse under cold water to remove the sourness, and squeeze out excess water.
Prep Saffron Milk
Soak saffron in 2 tbsp warm milk and keep aside.
Cook the Base
In a nonstick pan/any pan, add milk, crumbled fresh paneer, milk powder, ghee, and brown sugar together.
Stir on low flame until the mixture blends smoothly and starts to heat through.
Thicken the Mixture
Keep stirring as it cooks. The mixture will bubble, thicken, and begin to leave the sides of the pan.
Add Flavor
Once it starts coming together into a soft mass, add cardamom powder and chopped nuts. Mix well.
Check Readiness
The mixture should be soft, non-sticky, and easily come off the pan (peda-like consistency).
Do not overcook — switch off as soon as it holds shape.
Shape by Hand
Let it cool until warm. Grease your palms with ghee, roll small portions into balls, and pinch the tops into the modak shape.
Serve
Place on banana leaf or brass plate for offering. Serve warm or at room temperature.

Notes

1 cup = 250 ml

Directions to make paneer modak with step by step images

Prep Saffron Milk
Soak saffron in 2 tbsp warm milk and keep aside.
Curdle the Milk
Boil 2 cups full-fat milk in a pan. Once it comes to a rolling boil, lower the flame and add 1–2 tsp lemon juice or vinegar. Stir gently until the milk splits into curds and whey.
Strain
Strain through a muslin cloth/strainer, rinse under cold water to remove the sourness, and squeeze out excess water.
Cook the Base
In a nonstick pan/any pan, add milk, crumbled fresh paneer, milk powder, ghee, and brown sugar, saffron milk together. Stir on low flame until the mixture blends smoothly and starts to heat through.
Thicken and Flavor
Keep stirring as the mixture cooks. It will bubble, thicken, and begin to leave the sides of the pan. At this stage, add cardamom powder mixing well into the soft mass.
Add Nuts
Add nuts, mixing well into the soft mass. When the mixture turns soft, non-sticky, and leaves the pan (peda-like consistency), switch off immediately.
Check, Shape and Serve
Once warm, grease your palms with ghee, shape into modaks by hand, and place on a banana leaf or brass plate to serve.

Kesar paneer modak with brown sugar made without khoya, served as Ganesh Chaturthi prasad — Kesar Paneer Modak created by Sandhya Riyaz

Pro Tips to make tasty Kesar Paneer Modak

Always use fresh, soft paneer (homemade if possible) — hard store-bought blocks won’t give a creamy texture.
Cook on low–medium heat, stirring continuously to avoid lumps.
Stop cooking when the mixture just leaves the pan; overcooking makes it dry and crumbly.
If mixture turns too dry, add 1–2 tsp warm milk; if too soft, sprinkle in 1 tbsp milk powder.
Grease your palms well with ghee for smooth hand-shaped modaks.

Serving Suggestion for Malai Modak

Serve warm or at room temperature on a banana leaf or brass plate for festive offering.

FAQs – Kesar Paneer Modak

Q. Can I make kesar paneer modak without a mould?

Yes, simply shape them by hand. Roll into balls and pinch the tops for the classic modak look.

Q. How to make paneer malai modak without khoya?

This recipe itself is no-khoya — paneer + milk powder creates instant malai consistency.

Q. Can kesar paneer modak be stored overnight?

Yes, refrigerate in an airtight box for up to 2 days. Bring to room temperature before serving.

Q. Is brown sugar healthier than white sugar for modak?

Brown sugar adds minerals and a caramel depth, making it flavorful — but both should be eaten in moderation.

Q. Can I use jaggery instead of brown sugar in paneer modak?

Yes, powdered jaggery works well and gives a more rustic, earthy flavor.

Handmade paneer kesar modak placed on banana leaf for Ganesh Chaturthi offering.

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