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Perfectly shaped malai modak presented to lord ganesha in a brass plate.
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Instant Malai Modak (with milk powder)

Instant Malai Modak made with milk powder is a quick and easy festive sweet that comes together in just 20 minutes! Soft, creamy, and melt-in-your-mouth delicious — this foolproof recipe is perfect for Ganesh Chaturthi prasad.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Indian
Diet: Gluten Free, Hindu, Vegetarian
Keyword: malai modak, milk powder modak
Method: Stovetop
Servings: 18
Author: Meeta Arora

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.
    Ghee, milk and milk powder added to a pan to make malai modak
  • Add the saffron milk kept aside. Keep stirring until it comes together.
    Add saffro milk when making malai modak with milk powder.
  • 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.
    Add sugar and cardamom when making malai modak with milk powder.
  • Transfer the mixture to a plate. Let the mixture cool down enough to handle comfortably with your hands.
    Instant milk powder modak dough in a plate
  • 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.
    Instant Malai Modak shaped using a mold.
  • 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.
    Instant Malai Modak made with milk powder in a pretty brass plate.
  • 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.

Notes

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 it for 20-30 seconds to warm it slightly again.

Nutrition

Calories: 52kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 28mg | Potassium: 103mg | Fiber: 0.01g | Sugar: 5g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 0.04mg