This Instant Malai Modak, made with milk powder, is my go-to when I want to make a festive Ganesh Chaturthi prasad without spending hours in the kitchen. It comes together in just 20 minutes with simple pantry ingredients and tastes absolutely divine!
If you have made my traditional Ukadiche Modak before, you know how special and sacred this sweet is — but it does require a little time and practice.
This Malai Modak is a soft, creamy, melt-in-your-mouth Indian sweet traditionally made with fresh malai (cream) or mawa and sugar. It has a delicate, milky richness that makes it absolutely irresistible.
This instant version uses milk powder as a shortcut to achieve that same creamy, fudge-like texture — without any lengthy cooking or complicated techniques from the traditional recipe. Think of it as the easiest, most foolproof way to make this stunning sweet for Ganesh Chaturthi!
If you want a completely no refined sugar, quick 10-minute option that is as nutritious as it is delicious, don’t miss my dry fruit modak made with dates and nuts — ready in just 10 minutes and naturally sweetened!
Why You’ll Love This Recipe
- Quick and easy — ready in just 20 minutes
- No fancy ingredients — made with simple pantry staples
- Melt-in-your-mouth texture — soft, creamy, and rich
- Perfect for prasad — beautiful, festive, and delicious
- Kid-friendly — little ones love helping shape the modaks
About the Modak Mold
A modak mold is what gives these sweets their iconic, ridged dome shape that makes them so recognizable and festive. Available online and at most Indian grocery stores, they are simple to use — just grease, press, close, and release for a perfect modak every time.
Here is the link to the modak mold I used. You can also use one that makes one modak at a time. If you don’t have a mold, you can shape them by hand: roll the dough into a smooth ball and pinch the top into a point.
Tips for the Best Instant Malai Modak
- Use full-fat milk powder: It gives the modaks a richer, creamier texture and better binding.
- Cook on low heat: Patience is key here! High heat can cause the mixture to burn or turn grainy.
- Don’t overcook: Pull the mixture off the heat as soon as it comes together. Overcooking will make the modaks dry and crumbly.
- Work quickly: The dough is easiest to shape when it’s still slightly warm. If it cools too much and becomes stiff, warm your hands and knead it gently. You can also microwave for 20-30 seconds to warm it slightly again.
- Grease the mold well: A generous coating of ghee ensures the modaks release cleanly with all their beautiful ridges intact.
- Flavor variations: Mix in a tablespoon of desiccated coconut for extra texture, add rose water, or add some ground pistachios for a nutty flavor.
Storage
Store the Instant Malai Modaks in an airtight container in the refrigerator for up to 4-5 days. Bring them to room temperature before serving for the best texture and flavor.
My daughter loved making this modak with me. Enjoy eating them after worshipping Lord Ganesha. Serve this modak with Batata bhaji, Poori, and Shrikhand.
More Festive Recipes You’ll Love
Shrikhand
Chocolate Ladoo (Chocolate Almond Truffles)
Besan Barfi (Besan ki Chakki)
Kalakand (Easy 30-Minute Recipe)
Instant Malai Modak (with milk powder)
Equipment
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
Optional Garnishes
- Edible gold leaf
- Saffron strands
- Dried rose petals
Instructions
- 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.
