Rasmalai Modak

Nutrition values are AI-estimated based on ingredients.

• 200 gms paneer
• 1/2 cup cashew powder
• 1/2 tsp ghee
• 2-3 tbsp sugar
• 3-4 tbsp kesar milk
• Pinch of cardamom powder
• Chopped pistachios
• Dried rose petals
• Silver vark

1. 1Place 200 grams of cubed paneer in a small blender jar and blend until it forms a soft, crumbly mixture.
2. 2Transfer the blended paneer to a non-stick pan and lightly sauté for a moment.
3. 3Add 1/2 cup of whole cashews to the same blender jar and blend into a fine powder.
4. 4Add the cashew powder and 2-3 tablespoons of granulated sugar to the paneer in the pan, then stir and cook on a stovetop over low flame.
5. 5Pour in 3-4 tablespoons of saffron milk, mixing until the mixture gets a vibrant yellow color.
6. 6Continuously stir and cook the mixture with a spatula, adding about 1/2 teaspoon of ghee, until it thickens significantly and forms a cohesive, soft dough that leaves the sides of the pan.
7. 7Remove the cooked dough from the heat and transfer it to a plate to cool slightly.
8. 8Once cool enough to handle, sprinkle a handful of dried rose petals and chopped pistachios over the dough.
9. 9Gently knead the dough by hand to thoroughly incorporate the pistachios and rose petals.
10. 10Prepare a plastic modak mould by placing a few dried rose petals inside its cavities for decoration.
11. 11Press a portion of the flavored dough firmly into the mould, ensuring it is packed tightly.
12. 12Carefully open the mould to demould the perfectly shaped Rasmalai Modak.
13. 13Repeat the shaping process for the remaining dough.
14. 14Garnish the finished modaks with edible silver vark.

These instructions are our analysis of the original video. Watch on YouTube →