Malai Modak with Ricotta | Quick Indian Sweet

By Ministry of Curry · 30 min

Ingredients

Instructions

1. Warm the heavy cream for 30 seconds, add the saffron, and set aside to infuse.
2. In a non-stick pan over medium heat, cook the ricotta for 5–7 minutes, stirring constantly, until the excess moisture is gone.
3. Add the saffron cream and stir well.
4. Cook on low heat, stirring often, for 10–12 minutes, until thick and the mixture pulls away from the sides of the pan. Do not overcook or the modaks will be dry.
5. Lower the heat. Add the powdered sugar and cardamom and stir until the sugar dissolves.
6. Keep cooking briefly until the mixture forms a dough-like consistency.
7. Turn off the heat, stir in the ghee, and let the mixture cool slightly.
8. Lightly grease a modak mold with ghee. Roll small portions into smooth balls, press them into the mold, and garnish the tips with sliced pistachios.
9. If you have no mold, roll into round laddus or flatten slightly into pedas, make a small dent in the centre with the back of a marker, and top with sliced pistachios.
10. Shape the rest of the mixture the same way.

Summarized from Ministry of Curry's video. Watch it for the details.

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