To a food processor or mixer jar add 2 chopped paan leaves and condensed milk.

Pulse well till both are mixed together.

Finely chop the remaining 2 paan leaves and mix in the above mixture.

Keep aside.

Heat ghee in a pan on medium flame.

Once hot add dessicated coconut and roast for 2 to 3 minutes on low flame.

Stir continuously to avoid sticking and change in colour.

Add condensed milk and paan mixture to the pan and mix well.

You can add green food colour at this moment to enhance the colour.

Mix well.

Cool the mixture for some time on room temperature.

Stuffing : Mix together gulkand, dry fruits powder, fennel seeds powder and tuti fruti.

Grease your hands with little ghee, take a small portion from the coconut mixture.

Roll them into a ladoo and fill this in the modak mold.

Press the ladoo in such a way to make a cavity in the centre where in you can stuff the gulkand mixture.

Cover the mold with some paan mixture to seal the cavity.

Now slowly open the mold.

Similarly make all the modaks.

You can roll the modak in the dessicated coconut before serving (optional).