#shorts Malai Modak with Ricotta | Quick Indian Sweet

By Ministry of Curry · 20 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, cook the ricotta over medium heat for 5–7 minutes, stirring constantly, to drive off excess moisture.
3. Add the saffron cream and stir well.
4. Cook on low heat, stirring often, for about 10–12 minutes, until thick and pulling 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. Keep cooking until the mixture forms a dough-like consistency.
6. Stir in the ghee, turn off the heat, and let cool slightly.
7. Lightly grease a modak mold with ghee. Roll small portions into smooth balls, press into the mold, and garnish the tips with sliced pistachios.
8. Without a mold, roll into round laddus or flatten slightly into pedas. Press a small dent in the centre with the back of a marker, then garnish with sliced pistachios.
9. Shape the remaining mixture the same way.

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

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