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PAAN MODAK

PAAN MODAK

By DEEPA SAINANI

INGREDIENTS

  • 6 to 7  betel leaves (paan)
  • 2 tbsp condensed milk
  • 1 tsp ghee
  • 1 cup desiccated coconut
  • ½ cup condensed milk
  • 1 drop of green food color (optional)
  • Ghee for greasing the mould
  • 2 tbsp Gulkand  + 1 tbsp tuity fruity + 1 tbsp colourful or plain saunf  + 1 tbsp dessicated coconut for stuffing  – Mix all ingredients and keep aside

METHOD

In a mixer jar , tear and add the  paan leaves + condensed milk and grind to fine paste.

Heat ghee in a pan, add desiccated coconut and roast for 2 to 3 minutes on low flame.

Add condensed milk and  mix well till all blend well.

Now aadd grinded paan paste and mix well.  

Add 1 drop of green food colour. (optional)

Cook on low flame for about 3 – 4 minutes until the mixture thickens and becomes a lump .

Turn off the flame and transfer it to a plate. Let it cool for few minutes till it becomes warm.

When the mixture is warm enough. Apply some ghee on your palms and knead the dough. Knead well and make a smooth dough.

Grease the mould with ghee and stuff the prepared mixture into the mold and press to the sides. Stuff 1 tsp gulkand in center, Cover the bottom and seal it properly and tightly.

Enjoy this sweet.

Made by Nimu using different mould

NOTE:

  1. Instead of condensed milk you can use milk + milk powder and sugar .  
  2. Adjust the sweetness according to your  taste.
  3. In the stuffing you can add finely chopped dry fruits  with gulkand.

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