These Malai Modaks are the ultimate festive shortcut! Made with creamy ricotta instead of traditional khoya, they're soft, rich, and absolutely melt-in-your-mouth. Perfect for Ganesh Chaturthi, or roll them into laddus or pedas for any celebration, even those last-minute dessert cravings!
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Traditional Malai Modak is usually made with fresh khoya (mawa), but let's be real-khoya isn't always easy to find here in the US, and making it from scratch can feel like a whole project. That's why I love using ricotta cheese instead! It's right there in most grocery stores, no special trip to the Indian store required.
Ricotta is a total time-saver, ready to use straight from the tub (no grating, no endless stirring), and once cooked, it turns creamy and melt-in-your-mouth just like khoya. I've even used it in other favorites like Kalakand and Malai Laddu with amazing results.
This little shortcut means you can enjoy the authentic taste of malai modak without all the extra work. And the best part? It's versatile! Shape the mixture into modaks for Ganesh Chaturthi, or roll them into laddus and pedas for Indian Parties, hostess gifts, or even a last-minute sweet craving.
Ingredient Notes
- Ricotta Cheese - The star of this recipe! Soft, creamy ricotta gives the Modak its rich, melt-in-your-mouth texture. I love using the Galbani brand.
- Heavy Cream - Just a splash makes the mixture extra luscious and smooth. Horizon heavy cream is my go-to.
- Powdered Sugar - Adds just the right amount of sweetness. I highly recommend making it at home; it's incredibly easy and contains no additives. Simply blend regular sugar in a dry grinder until it is fine and powdery.
- Ground Cardamom - A little sprinkle brings that signature warm, floral aroma we all love in Indian mithai.
- Saffron (optional) - For a festive touch, add a few strands. They give a golden color and a delicate flavor; perfect if you want to make Kesar Malai Modak.
- Ghee - Just a touch helps bring everything together and makes rolling into different shapes so much easier. If you have homemade ghee, even better!
How to Make Malai Modak
Let me show you step-by-step how to make these quick and easy malai modak!
Make Ahead + Storing Tips
- Make Ahead: Malai Modak can be prepared a day in advance, making them perfect for busy festive mornings. Simply cook, shape, and refrigerate overnight.
- Storage: Store modaks in an airtight container in the refrigerator for up to a week. For the best flavor and soft texture, bring them to room temperature before serving.
- Freezing: While fresh is best, you can freeze them for a longer shelf life. Place the modaks in a single layer on a tray, freeze until firm, and then transfer to a freezer-safe container. Thaw in the refrigerator overnight before serving.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Malai Modak Recipe | Easy Ricotta Cheese Modak
Equipment
Recipe Video
Ingredients
- 2 cups ricotta cheese highly recommend Galbani brand for creamy texture
- ½ teaspoon saffron strands
- ½ cup heavy cream
- ¾ cup powdered sugar
- ½ teaspoon cardamom powder
- 1 teaspoon ghee
- Optional garnish: thinly sliced pistachios
Instructions
- Warm the heavy cream for 30 seconds and add saffron strands. Set aside to infuse the flavor and color.
- In a non-stick pan, add ricotta cheese and cook on medium heat for 5-7 minutes, stirring continuously, to remove excess moisture.
- Add the saffron-infused cream and stir well.
- Cook on low heat, stirring often, until the mixture thickens and begins to leave the sides of the pan, about 10-12 minutes. Note: Do not overcook as the modaks may become dry.
- Reduce heat to low. Add powdered sugar and cardamom powder.
- Mix until the sugar dissolves completely, and continue cooking just until the mixture thickens into a dough-like consistency.
- Stir in ghee and mix well. Turn off the heat and allow the mixture to cool slightly.
- Grease modak mold lightly with ghee. Take small portions of the mixture, roll into smooth balls, and press into the mold to shape. Garnish the tips with sliced pistachios.
- No Modak mold? Simply roll the mixture into round laddus, or flatten them slightly to make pedas. Add a small dent in the center using the back of a marker or highlighter, then garnish with sliced pistachios.
- Continue shaping until all the mixture is used.
Shivani says
Easy yet delicious recipe for something which is so close to my heart. Thank you so very much Archana ❤️
Archana Mundhe says
You are most welcome Shivani!