This Ganesh Chaturthi, give a fresh twist to the traditional modak and prepare this paan modak recipe. If you are a fan of paan, then this recipe will become your favorite recipe. Paan Modak is a classic Indian dessert made with a fresh twist.

Modaks are the main attraction of the Ganesh Chaturthi festival and are offered as bhog to Lord Ganesha. From Chocolate Modak and Mango Modak to Strawberry Modak and Motichoor Modak, there is a lot for the sweets connoisseur.

To make betel-flavored modaks at home, here is a simple sweet recipe. All you need is betel leaves, dry coconut, condensed milk, gulkand, dried rose petals, and tutti frutti bits. To give a dark green color to the modak, we have added green food color here.

You can skip this step if the food color is not available. If you are fond of eating sweets then you must try this Paan Modak recipe.

Ingredients of Paan Modki:
6 betel leaves
1 tbsp ghee
1 tablespoon powdered sugar
1 tbsp Gulkand
1 tbsp dry rose petals
1/4 cup condensed milk
1 1/2 cups dry coconut
2 drops edible color
2 tbsp tutti-frutti


Method to make Paan Modak:

Make Paan Puree:
Take betel leaves and break them into small pieces. Put them in a blender with condensed milk. Blend to make paan puree.

Roast Coconut:
Heat ghee in a pan. Add 1 and 1/4 cup dry coconut and fry for a few minutes. Now add betel purée with sugar and mix well. Fry for a minute or two.

Now finally add dried rose petals and green food color (1-2 drops). Mix well and fry for two more minutes.

Now turn off the gas, take out the mixture on a plate and let it cool down a bit.

Prepare Filling:
Put 1/4 cup dry coconut in a bowl. Add gulkand, tutti-frutti, and 1 tbsp of condensed milk. Mix well to prepare the stuffing.

Make Modak:
Now take a little mixture from the pan and flatten it with your hands. Put some stuffing in it and give it the shape of modak.

You can also use modak molds to make small-sized modaks easily. Once done, refrigerate them for 15-20 minutes and serve.

Advice :
The food color is optional and only gives a better look to the modak. Use Calcutta betel leaves for the best taste.