Crumble the paneer and blend it into a fine paste. Since I don't have a nonstick pan, I used ghee to prevent the paneer from sticking while cooking. Melt the ghee in the pan.

Add the ground paneer and milk powder to the pan. Stir in the powdered sugar and cook over medium heat, stirring continuously. Add the saffron-infused milk and 2 drops of ras malai essence.

Keep stirring and cook until the mixture thickens and starts to dry out. Lightly grease a modak mold, add some chopped pistachios, and while the mixture is still warm, shape it into modaks.