Paneer Chocolate Modak
Paneer Chocolate Modak

Anju Bhatia



Prep Time

0 : 0

Cooking Time

0 : 20



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 14.5 g
Sat Fat 7.89 g
Salt 623.0 mg
Sugars 12.5 g
  • Other Items
  1. 1/2 cup Paneer Freshly Made (cottage cheese)
  2. 1/2 cup Milk Powder
  3. 1/2 cup Milk
  4. 1/2 cup Powdered Sugar
  5. 1/2 tsp Cardamom Powder
  6. A Few Strands Of Saffron(for color)
  7. Grated Chocolate
  8. Grated Fresh Coconut
  9. 2-3 tbsp Ghee
  1. Mix the grated chocolate and coconut and keep aside.
  2. Knead the paneer well until it becomes smooth.
  3. Add paneer, milk powder, milk and saffron strands in a thick bottom pan, Mix well to incorporated well.
  4. Add ghee to it and stir until it becomes a thick mixture. Add another tbsp of ghee to it if it sticks to the pan.
  5. Keep stirring until the mixture is completely dry and forms a thick dough. Switch off the flame and let it cool.
  6. Add sugar to the paneer mixture and mix well. Knead it well. Check the sweetness and add sugar as desired.
  7. Grease the modak mould. Add a big gooseberry sized ball and press it forming a nice shape.
  8. Fill the filling and close. Bring the modak out of the mould.
  9. Once all the modaks are done, place them to the steamer decks, which is lined with muslin cloth. Steam for 15- 20 mins in medium flame.
  10. Chill and take it out ten minutes before you use.