Sabudana Paneer Modak

Name: Sabudana Paneer Modak
Total time: 1200 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1/4 cup sabudana (sago), soaked for 4-5 hours; 150 gm paneer made from 500 ml. milk; 2 tbsp. milk powder; 1/4 tsp. cardamom powder; 2-3 tbsp. sugar or to taste; Stuffing -; 1 tsp. gulkand; pinch salt; 2 tbsp. fresh grated coconut; 1/4 cup evaporated milk; pinch saffron; 1 tbsp. chopped pistachios; 1 tbsp. tutti frutti

Bethica Das @kitchen_flavours

Sharjah (UAE)

#modak - A new type of Modak which I tried. It is made of sabudana (sago) and paneer. The stuffing is that of gulkand, fresh grated coconut and chopped pistachios. The end result are these yummy modak that can be offered to Lord Ganesha on this festive occasion.

Bethica Das @kitchen_flavours

Saved

Ingredients

20 minutes

3-4 servings

1/4 cupsabudana (sago), soaked for 4-5 hours
150 gmpaneer made from 500 ml. milk
2 tbsp.milk powder
1/4 tsp.cardamom powder
2-3 tbsp.sugar or to taste
Stuffing -
1 tsp.gulkand
pinchsalt
2 tbsp.fresh grated coconut
1/4 cupevaporated milk
pinchsaffron
1 tbsp.chopped pistachios
1 tbsp.tutti frutti

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Steps

20 minutes

1

For the stuffing - mix together all the ingredients (except saffron) and keep aside.
2

Drain the sabudana completely and mash them slightly. Mash the paneer too. In a pan stir together all the ingredients (except milk) for 2 minutes.
3

Now add the milk and continue to stir continuously till it leaves the sides of the pan and comes together. Switch off the flame and allow it to cool down a bit.
4

Now take a modak mould and fill it with the sabudana-paneer mix. Make a cavity in the centre and fill it up with some of the stuffing.
5

Make similar modak with the sabudana-paneer dough and the stuffing. Garnish with some saffron and tutti frutti and offer them to Lord Ganesha.