Ingredients for Paneer Modak/ Kalakand Modak
- Paneer: 250g, store-bought
- Condensed milk: 4 tbsp,
- Cardamom: 3-4
- Milk: 3-4 tbsp, optional
- Ghee: 2 tsp
- Modak mould,
- Stainless steel plate
Steps in Making Paneer Modak/ Kalakand Modak
1. Bring Paneer/Cottage cheese to room temperature if using frozen paneer. Then crumble it either using palms or a smasher.
2. Take crumbled paneer in a nonstick pan and mix with a milkmaid. Pan should be at room temperature.
3. Now switch on the gas and keep the flame to medium-low. Keep stirring the mixture continuously until the mixture becomes a smooth paste.
4. Crush green cardamom pods as fine as possible and add to the mixture, stir to mix well.
5. Within 2 minutes mixture will turn into a thick liquid. Don’t get panic; this is how it is supposed to be. If you feel your mixture is not turning to liquid, add 3-4 tbsp milk and keep whisking.
6. Turn the flame to medium and keep stirring the mixture. Within the next few minutes, moisture from the mixture will start evaporating.
7. Once the mixture will start leaving the side of the pan, turn the flame to high and keep stirring the mixture vigorously until the mixture comes together as a dough. It will take about 2 mins. If your mixture is cooked yet not smooth enough add 1tsp ghee to the pan and mix well.
8. Grease a plate with a few drops of ghee and transfer the mixture to it. Spread evenly and allow it to come to room temperature for 4-5mins.
9. Knead the mixture with greased palm lightly for about 30 secs.
10. Now grease modak mould with a few drops of ghee. Take 2 tbsp of prepared mixture in palms, roll it like paneer laddu and insert it inside the mould. Press gently towards the inside, and add more mixture if required to fill the mould. Open and remove modak from mould.
11. Keep paneer modak on a fresh plate. Follow the same with the rest of the mixture to make rest modaks.
12. Serve freshly made Kalakand Modak or Paneer Modak at room temperature.