Paan Modhak

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Cooks in: 20 Minutes Serves: 4 People

Ganesh Chathurthi wishes to all !! May Sri Ganesha remove all the obstacles from our life. Modhaks are the special offering for this festival. After offering a rich feast to Him, Ganesha may need a paan to digest the food! This paan modhak recipe is a perfect offering to round off the feast! I have used paan leaves and paan stuffing including gulkand for this recipe. The outer covering is made of millet poha. Try this mouth watering recipe tomorrow!

Ingredients:

  • 1 Cup Millet Flakes/Poha/Aval Powder
  • 1 Cup Dairy Milk/Coconut Milk
  • 1/2 Cup Water (approximately)
  • 5 - 7 Banarasi Paan Leaves
  • 3 Tbsp Sugar
  • 3 Tbsp Sugar
  • 3 Tbsp Sugar
  • 1 Tsp Ghee/Coconut Oil
  • 1/8 Tsp Salt
  • 1/8 Tsp Salt
  • 1/8 Tsp Salt
Ingredients for Stuffing
  • 4 Tbsp Gulkand
  • 4 Finely Chopped Almonds
  • 2 Tbsp Tutti Frutti
  • 1 Tbsp Desiccated Coconut
  • 1 Tsp Fennel Seeds/Saunf
  • 1 Tsp Dhana Dal/Roasted Coriander
  • 1/2 Tsp Cardamom Powder

Directions:

  1. Wash the betel leaves thoroughly, remove the stem and cut them into small pieces. Add them to a blender and grind to a smooth runny paste by adding half a cup of milk and sugar.
  2. Transfer this to a pan along with the remaining milk, salt, ghee, water and start cooking on medium heat. When it starts boiling, reduce the heat, add the poha powder, cook till it absorbs all the moisture and becomes a mass. Turn off heat and keep the pan covered for 5 minutes.
  3. Meanwhile mix all the ingredients mentioned for stuffing and keep it ready.
  4. After 5 minutes, grease your palm and knead the prepared dough. It should be soft and stiff. If you feel the dough is dry add some warm milk or water and knead. Don't make it sticky.
  5. Divide the dough into gooseberry size balls. Using a modhak mould first stuff the dough and in the centre add the gulkand stuffing. Close the bottom with some dough.
  6. Repeat the same for the rest of the dough. Wonderful paan modhak is ready!

Note:

  • To get powder, just grind the crisp flakes by using a blender.
  • Any millet flakes can be used for this recipe.
  • Select only non spicy variety of betel leaves.
  • Water qty may vary with different flakes.
  • I used store bough gulkand. Make sure it is not too runny.
  • Grease the mould and fingers for mess free modhak.

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