Paan Modak Recipe

Paan Modak is a delicious Modak recipe using betel leaves. Modak is a Indian sweet in shape of a dumpling usually with filling of coconut & sugar / jaggery, khoya & outer layer made from wheat flour or rice flour. Here we show you a variation by making use of Paan or betel leaves to give it a distinct flavour. Do check it out & give your friends & family a surprise this Ganesh Chaturthi festival.

Click the PLAY BUTTON below to view the video recipe of Paan Modak:

INGREDIENTS:

1 ½ cup + 1 tsp desiccated coconut
⅓ 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.