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Paan Modak
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 minutes
Cook Time 10 minutes
Modak Making 10 minutes
Total Time 30 minutes
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
  1. In a bowl, mix chopped nuts, tutti frutti, gulkand, fennel seeds, and cardamom powder. Set aside.
Make Outer Cover
  1. Grind betel leaves with condensed milk into a smooth paste.
  2. In a pan, heat ghee and roast desiccated coconut on low flame for 1–2 minutes. Stir continuously to prevent burning.
  3. 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.
  4. Transfer the mixture to a bowl and let it cool.
Shape the Modak
  1. Grease a modak mould and fill it with some mixture. Add the prepared stuffing and close tightly. Press gently and remove the excess.
  2. Carefully take out the Paan Modak from the mould.
Serve
  1. 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.