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Preparation Time : 20
Cook Time : 20
Total Time : 40
Carrot-medium 3 nos
Milk 2 litre
Sugar 4 tbsp
Cardamom Powder 2 tsp
Ghee 1 tbsp
Vinegar 3 tbsp
Powdered Sugar 4 tbsp
Heat 1 lit milk in a pan and let it boil. When milk is boiled switch off the gas and put vinegar. The milk will curdle and Paneer will be formed. Now spread a muslin cloth on a strainer and strain the Paneer. Gather all the corner of the cloth and make a knot. Now keep a heavy object on the Paneer. Keep it like this for 1 hour.
Clean and peel the Carrots. Grate the Carrots with the help of a grater and you will be getting 1 cup of grated carrot.
Heat a non stick Kadai and add grated carrot. Now fry the Carrots up to dry. Remove from pan and keep aside
In the same pan add milk and sugar and keep on the flame. Let the sugar melt and after that reduce the flame and cook for 3 to 4 mins. Then add the dried carrot to it and cook up to dry. When almost done add cardamom Powder and ghee. Again fry the carrot mixture up to dry. Now keep aside to come down to room temperature.
After one hour bring out the dried Paneer and crumble and mash it properly. It will take 5 mins to form a dough like.Heat a non stick pan again and add mashed Paneer, powdered sugar and 2tbsp of milk. Cook it up to dry. When almost done add ghee and cardamom Powder. Now cook it up to dry and keep aside
Grease the Modak mould, so that the mixture won't stick to the mould.
Mash The cooked Paneer mixture about, so it become like a dough.
In the Modak mould first stuff carrot mixture and stuff without gaps. Then add Paneer mixture and again carrot mixture and at last stuff Paneer mixture. Press all the mixture properly in the mould. Now carefully demould the Modak and keep on a plate.
Repeat the process to obtain more Modak. In this process you will get 10 Modak. Keep the modaks in fridge to set for 2 hours.
Paneer and carrot Modak is ready to serve as prasad
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