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Large white plate with orange pink rose khova paneer modaks, shaped like small cones with pointed tops. Plate on a pink and gold zari silk fabric
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5 from 2 votes

Rose Khova Paneer Modak for Ganesh Chaturthi

Easy Delicious Bhog/ Naivedya for Vinayaka Chaturthi from Paneer, Khova, Condensed Milk and Rose flavour/ syrup with just a little ghee. All cooked together for a few minutes and shaped into tiny rose modaks/ rose kozhukattai
Prep Time7 mins
Cook Time7 mins
Shaping Modak10 mins
Total Time24 mins
Course: bhog, Dessert, festival, naivedyam, sweet
Cuisine: Indian, Tamilian
Keyword: Ganesh Chaturthi, Kozhukattai, Modak, Naivedyam, Rose Modak
Servings: 30 small modaks
Author: Sujata Shukla


  • 200 gm Khova (Unsweetened) /khoya / kova About 1.5 cups if crumbled and loosely filled in cup
  • 200 gm Paneer About 1.5 cups crumbled, loosely filled
  • 60 ml Condensed Milk ¼ cup
  • 10 ml Rose Syrup 2 teaspoons
  • 7.5 ml Ghee ½ tablespoon


To Make Rose Khova Paneer Modak for Ganesh Chaturthi

  • In a medium sized, clean, dry, bowl, crumble paneer and khova and mix well
  • In another clean, dry, bowl, pour the condensed milk and add rose syrup. Stir it in nicely
  • Heat a thick bottomed pan. When hot, reduce heat and add ghee. Warm it for 30 seconds.
    Keeping the heat low, add the paneer khova mixture. Stir continuously for 2 minutes, ensuring the mixture does not catch at the surface of the pan.
    Add about half of the rose flavoured condensed milk, stir it in well. Continue stirring for 2 minutes or till the liquid is completely absorbed into the paneer khova mixture. During the stirring process, add the remaining condensed milk one teaspoon at a time and mix it in, adding just enough until the mixture takes on a mouldable consistency. To test this, take a small quantity of the cooked mixutre in a spoon. Let it cool just enough to be able to handle it. Try shaping it with your fingers to a modak shape. If the mixture is able to hold the shape, then you do not need to add any further condensed milk.
    Turn off the heat and immediately transfer the mixture to a clean dry plate or bowl.
  • When the cooked mixture is still warm but cool enough to touch, quickly shape them with your fingers or using a mould, into small modaks/ kozhukattai, of about 1" each in height, with pointed tops.