Paan Modak

Name: Paan Modak
Total time: 300 s
Yield: 6 serve
Cuisine: Indian
Ingredients: 1 dessicated large modak; 1/2 cup condensed milk; 5 betel or paan leaves; 1/4th cup chopped cashes and almonds; 4 tsp gulkand; 1 tsp ghee

Sarita Srivastava @cook_26934677

Ranchi

#GCS #paan #modak #paanmodak #thechefstory Also known as ukdiche modak in Marathi, these unfried modaks are a delight. Give the traditional prasad a twist of paan or betel leaves and offer them to Lord Ganesha. Enjoy the flavour of paan in your traditional modaks. Make them for prasad and offer them to Lord Ganesha.

Sarita Srivastava @cook_26934677

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Ingredients

5 mint

6 serve

1dessicated large modak
1/2 cupcondensed milk
5betel or paan leaves
1/4th cup chopped cashes and almonds
4 tspgulkand
1 tspghee

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Steps

5 mint

1

Grind the betel leaves and condensed milk together.
On medium heat, roast the coconut in ghee for 3 minutes and stir continuously. Fold in the paan mixture. Remove the mixture from heat once it becomes thick and let it cool. Make the stuffing by mixing together the dry fruits and gulkand. Grease your palms with some ghee so that the mixture doesn't stick to your hands.
2

Take the paan batter in small portions and flatten them out like rotis but keep it a little thick so that it can hold the stuffing. On the flattened paan rotis, add a small amount of Gulkand stuffing and make a ball. Take a modal mould and stuff the ball in it. Once you get the right shape, take the modaks our from the moulds and keep them on a plate. Serve the modaks with some chaandi vark if you want.