Dulce De Leche Modak
If you are in the mood to try something a little different from the usual, might I suggest these dulce de leche modaks? Made with homemade cottage cheese (store bought will work too) and dulce de leche, these sweet treats are sure to be a hit with adults and kids alike. Hopefully, Ganesha approves of them too. 😊
Recipe
Dulce de Leche Modak
(Makes 8-10 modaks)
Ingredients
200 gms fresh cottage cheese/paneer*
1/4 - 1/3 cup dulce de leche** (add less or more according to your preference)
100 gms unsweetened mawa/khoya (condensed milk solids)
1/2 tsp ground green cardamom
Filling (optional)
1 1/2 tbsp desiccated coconut powder
1 tbsp finely chopped almonds
1 tbsp finely chopped cashews
1 tsp ghee
1 tbsp condensed milk
Method
Blend the cottage cheese and dulce de leche together until they form a smooth, thick paste (I used only 1/4 cup of dulce de leche because the filling is sweet too, but feel free to add more if you like).
Crumble the khoya and add it to a heavy based nonstick pan along with the cottage cheese mixture and ground cardamom.
Cook on medium-low heat, stirring continuously until the khoya melts completely. Use a wooden spatula to break up any lumps.
Lower the heat and continue to stir for 12-15 minutes, scraping down the sides frequently. The mixture will thicken and start to come together (you will feel the resistance as you stir). Break off a little piece, cool and test it with your fingers. If you are able to roll it into a soft ball that holds its shape, the modak mixture is ready. Take care to not overcook the mixture.
Turn off the heat and transfer the mixture to a heatproof bowl. Cover with a mesh lid and set aside until it is cool enough to handle.
To make the filling - Heat ghee in a pan and add the desiccated coconut and nuts. Sauté until golden brown and fragrant. Add the condensed milk and stir for a minute then take the pan off the heat. When cool enough to handle, roll the mixture into small balls (about 2 cm in diameter) and set aside.
To shape the modaks - Place small amounts of the modak mixture into the sides of the modak mold and press down. Place a small ball of stuffing in between, close the mold and press again to shape. Remove any extra mixture from the sides and bottom. Proceed to make all the modaks in the same manner.
Store the modaks in an airtight container. They are best eaten the day they are made, but can be refrigerated for 3-4 days (allow them to come to room temperature before serving).
*It is ideal to use homemade paneer for this recipe. However, if you use store bought paneer, make sure it is absolutely fresh. If the paneer has any hint of sourness, please avoid using it.
**Dulce de leche can easily be made at home by reducing sweetened condensed milk. Find the recipe here.
