Paan Modak Recipe – A Delicious Fusion of Tradition and Refreshment

Paan Modak is a delightful twist on the classic Indian sweet. It’s perfect for Ganesh Chaturthi or as a unique dessert for special occasions. While traditional modaks are usually filled with coconut and jaggery, this modern version draws inspiration from the refreshing flavors of masala paan.

The word paan means “leaf” in Hindi, and here it refers to betel leaf. Typically, masala paan combines betel leaf with betel nuts (supari), fennel seeds, gulkand (rose petal preserve), mukhwas, and other aromatic additions. As a result, it’s enjoyed after meals both as a digestive and a sweet treat.

In this Paan Modak recipe, almost all ingredients from traditional masala paan are used, along with a few extra touches to make it festive. By shaping them into the iconic modak form, you get a bite that tastes like paan but looks like the divine sweet offered to Lord Ganesha. Of course, you can also form them into laddus or other festive designs if you prefer.

Tips and Variations

Skip supari if serving to children.
Adjust sweetness by adding more or less condensed milk.
For vegan modaks, use coconut cream and jaggery instead of condensed milk.
Can also be rolled into laddus if you don’t have a mould.

Celebrate Ganesh Chaturthi with Modaks

During Ganesh Chaturthi 2020, I challenged myself to publish one unique modak recipe every day for 11 days – and it was such a wonderful experience! If you’re looking for variety, you can check out my 11 Modaks YouTube Playlist where I have shared many different flavors.

Some of the popular recipes include:

So, this Ganesh Chaturthi, do try this easy and delicious Paan Modak recipe for Lord Ganesha and share the sweetness with your family. Don’t forget to let me know how you liked it!

For a step-by-step video guide, check out my YouTube channel and explore many more festive recipes.

Yogita

Paan modak

Paan Modak is a festive Indian sweet blending the refreshing flavors of masala paan with the divine charm of modak. Perfect for Ganesh Chaturthi or as a unique after-meal treat.

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Prep Time 10

Cook Time 10

Modak Making 10

Total Time 30

Servings: 15 qty

Course: sweets

Cuisine: Indian

Ingredients Method Notes

Ingredients

For Stuffing:

1/4 cup Chopped Almonds and Cashew
2 tbsp Gulkand
1 tbsp Tutti Frutti
1/2 tsp Fennel seeds
1/2 tsp Cardamom powder

For Outer cover:

3 qty Betal leaves
1/2 cup Condensed milk
1 tbsp Ghee
1 cup Desiccated coconut
¼ tsp Green food color optional

Method

Prepare Stuffing

In a bowl, mix chopped nuts, tutti frutti, gulkand, fennel seeds, and cardamom powder. Set aside.

Make Outer Cover

Grind betel leaves with condensed milk into a smooth paste.
In a pan, heat ghee and roast desiccated coconut on low flame for 1–2 minutes. Stir continuously to prevent burning.
Add the betel leaf paste to the coconut. Mix well and cook on medium flame until thick and non-sticky. Optionally, add 1/4 tsp green food color.
Transfer the mixture to a bowl and let it cool.

Shape the Modak

Grease a modak mould and fill it with some mixture. Add the prepared stuffing and close tightly. Press gently and remove the excess.
Carefully take out the Paan Modak from the mould.

Serve

Offer to Lord Ganesha or enjoy with family and friends.

Notes

Prefer to use fresh betel leaves for better color.
Prefer to use desiccated coconut or dry coconut to make laddu, if you are using regular fresh coconut then you need to cook it well as fresh coconut has more moisture.
Instead of condensed milk, you can use full fat milk and sugar.

PAAN MODAK WITH DETAILED INSTRUCTIONS AND STEP BY STEP PHOTOS

In a bowl, mix chopped nuts, tutti frutti, gulkand, fennel seeds, and cardamom powder. Set aside.

Grind betel leaves with condensed milk into a smooth paste.

In a pan, heat ghee and roast desiccated coconut on low flame for 1–2 minutes. Stir continuously to prevent burning.

Next, mix in the betel leaf–condensed milk paste until combined.

For a more vibrant color, blend in a few drops of green food coloring (optional).

Continue cooking on medium heat, stirring constantly, until the mixture thickens and no longer sticks to the pan.

Once it stops sticking to the pan, turn off the heat and transfer to a bowl. Let it cool.

Take some mixture and put it into greased modak mould. Put the prepared stuffing on it and close it tightly. Remove the excess mixture from mould, press gently. Open the mould and take out Paan Modak.