Ingredients

2 cup crumbled paneer
1/2 cup rice flour,
1/2 cup milk powder,
Salt to taste, (usually we avoid salt if we are keeping this as naivedya)
Ghee for frying

For stuffing
1 cup grated coconut
1/2 cup grated jaggery
Cardamom powder
Almond and Pista sliced

Garnishing
1 cup pomegranate juice
1 tbsp sugar

Method
Put Pomegranate juice and sugar in sauce and pan stir continuously till the sugar is dissolved. Reduce the flame and cook till the mixture becomes thick.

In a mixing bowl, take Paneer, rice powder, milk powder, pinch of salt, mix well. Prepare the soft dough.

In another bowl, mix coconut, jaggery, cardamom powder
and chopped almonds and pistas.

Make a round ball from dough and stuff the coconut stuffing. Seal it. Give it the shape of modak and deep fry in ghee.
Garnish with Pomegranate Syrup.

Note: During festivals I don’t think much of calories 😉
If you are keeping these modaks as Naivedya, don’t use salt while preparing the dough.