Paan makhana laddu (modak)

Name: Paan makhana laddu (modak)
Cuisine: Indian
Ingredients: 1 ,tbsp ghee; 250 gm makhanas; 50 gm cashew; 50 gm almonds; 50 gm dry coconut powder; Pinch cardamom; 300 condensed milk; Rose water (optional); 3 medium size paan (betel leaves); 5 drops green color; 3 tbsp cold milk; For the stuffing; 3 tbsp gulkand 6 cashews; 10 almonds; 2 tbsps melon seeds 15 kismish (resins) chopped

Sneha Patel @sneha_patel

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Sneha Patel @sneha_patel

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Ingredients

1,tbsp ghee
250 gmmakhanas
50 gmcashew
50 gmalmonds
50 gmdry coconut powder
Pinchcardamom
300condensed milk
Rose water (optional)
3medium size paan (betel leaves)
5 dropsgreen color
3 tbspcold milk
For the stuffing
3 tbspgulkand 6 cashews
10almonds
2 tbspsmelon seeds 15 kismish (resins) chopped

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Steps

1

Method for outer part of ladoos.
Using a blender. Blend paan and condensed milk together. Add the color. Add cardamom powder and rose water Blend further keep inside.
2

Dry roast makhanas. Allow to cool.blend to fine powder and keep aside. Blend dry fruit coconut together to a,fine powder. Combine with makhanas powder mix well.
3

Add ghee and condensed milk and paan mixture. Mix well. Mix well to reach the binding consistency. (If the mixture is dry add little cold milk very slowly binding well. Keep side.