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INGREDIENTS:
1 ½ cup + 1 tsp desiccated coconut⅓ cup warm milk
150g unsweetened khoya/mawa
½ cup sugar
Paste of 4-5 betel leaves (Grind betel leaves with 1-2 tsp water)
2-3 drops green food colour
¼ tsp cardamom powder
2 tbsp cut almonds, cashew nuts & pistachios
Ghee for greasing
SERVES: Makes 410g Paan Modak
PREPARATION TIME: 15 min
COOKING TIME: 18 min
RESTING TIME: 55 min
SETTING TIME: 30 min
TOTAL TIME: 1 h 58 min
* 1 CUP = 237 ML
METHOD:
- In a bowl take 1 ½ cup desiccated coconut.
- Add ⅓ cup warm milk to it.
- Mix well to coat desiccated coconut with milk & if required add more milk. Do not soak it!
- Cover & rest for 30 min.
- In a pan put desiccated coconut, 150g unsweetened khoya/mawa (crumble with hands before adding), ½ cup sugar.
- Switch on flame low & mix everything.
- Cook for 4-5 min till sugar melts.
- Add paste of 4-5 betel leaves.
- Mix well & cook for 8-10 min on low flame till water is evaporated.
- Add 2-3 drops of green food colour.
- Switch off flame.
- Add ¼ tsp cardamom powder & 2 tbsp cut almonds, cashew nuts & pistachios & mix.
- Transfer mixture to a bowl & allow it cool down completely.
- Grease modak mould with ghee. Alternatively you can also make small ladoos.
- Fill it with little mixture & close it to give it modak shape.
- Put modak in a plate.
- Prepare remaining modak in same way (steps 15-16).
- Garnish with 1 tsp desiccated coconut.
- Set in refrigerator for 30 min & then serve.
Check out other recipes:
Churma Ladoo without Frying RecipeCoconut Rava Modak Recipe
Ganpati Modak Ladoo | Churma Ladoo Recipe
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