Ganesh Chaturthi Special: Two-in-one Kesar Modak Recipe Recipe

Directions

Pulse paneer, sugar & cardamom powder in a blender. Blend until smooth and creamy, avoiding a heavy paste consistency.

Transfer this mixture to a pan. Add saffron milk to the pan.

Cook for 5 to 7 minutes on low heat, stirring constantly until the mixture thickens and leaves the sides of the pan to form a soft dough. Remove from heat.

Transfer the dough to a plate. Divide the warm dough into two portions. Take a portion of the dough & knead in the cocoa powder until it becomes evenly chocolate brown.

Lightly grease a modak mold with ghee. Add the saffron portion to the lower part and take a small portion of the brown (cocoa) dough and fill the upper open portion (base) of the mold, pressing it down gently against the saffron layer.

Close the mold tightly, remove any excess dough from the bottom, and carefully open it to release your dual-layer modak.

Garnish with silver vark & serve.

Let the shaped modaks rest at room temperature for 15 minutes to hold their shape before handling or packing them.