Paan Gulkand Modak | Paan Modak With Khoya 

Paan Modak is a delightful and indulgent Indian sweet that combines the refreshing flavors of paan (betel leaf) with the rich and creamy texture of modak made with unsweetened Khoya . Modak, a popular sweet dumpling, that is traditionally prepared as an offering during festivals like Ganesh Chaturthi. Paan Modak takes this traditional dessert to a whole new level by infusing it with the unique flavors of paan, resulting in a mouthwatering and aromatic treat.

If you're a fan of both traditional Indian sweets and a little bit of adventure, then paan modak is about to become your new best friend. This delightful treat combines the refreshing flavors of paan (betel leaves) with the sweet and creamy goodness of modak, creating a unique fusion of taste that will leave your taste buds in awe.

The process of making this paan gulkand modak is quite simple. You just need few basic ingredients like paan or betel leaves, unsweetened Khoya or mawa and condensed milk for outer covering mixture and Gulkand (dried sweetened rose petals)and finely chopped dry fruits like Pista, badam, cashews for stuffing.Moreover some people add fennel seeds and supari for extra flavour but I have not added it. 

Apparently you can make this paan modak with dessicated coconut instead of khoya but the process is the same.This paan Gulkand Modak is super easy to make and can be done in a jiffy.

Paan Modak is best enjoyed fresh, as the flavors and textures are at their peak. However, if you have leftover modaks, you can store them in an airtight container in the refrigerator for up to 2-3 days. It is important to note that the texture and taste may slightly change upon refrigeration. 

Paan Gulkand Modak is a delightful fusion of traditional Indian flavors and modern creativity.Check out how to make this delicious paan gulkand modak recipe below.

Ingredients 

Unsweetened Khoya(mawa/Khova) -200 gms

Betel leaves -5-6 nos

Condensed milk -1/2 cup

Green food colour -a pinch

Cardamom powder -1/4 Tsp

Ghee -1 Tsp 

For stuffing-

Gulkand -2 Tbsps 

Cashews,Pista,badam -few chopped finely 

Recipe video

Method 

👉For Stuffing -

In a bowl mix Gulkand, chopped dry fruits until well combined set aside, stuffing is ready.

For Outer covering -

👉First grind cleaned and chopped betel leaves  along with 2 Tbsps or 1/4 cup condensed milk, cardamom powder, green food colour to paste. (Note- add 1-2 Tsps of milk for grinding if required).Set aside.

👉Heat a Tsp of ghee in a pan add the unsweetened Khoya and melt it , now add the ground betel leaves paste, rest of the condensed milk and mix everything well until well combined.

👉Cook in medium flame until the mixture thickens, leaves sides of the pan and forms a mass. To check the consistency , roll out a small piece of the mixture if it holds shape then its done . 

👉Switch off the gas and transfer to a bowl or plate to cool down.

Making Paan Gulkand Modak-

👉Grease the Modak mould with ghee.(Note- if you don’t have mould you can shape the modaks by hand).

👉Fill the mould with paan khoya mixture , now keep a small ball of Gulkand filling in the middle, cover well and close the mould tightly.Remove the extras from the edges of the mould. Demould gently.

👉Repeat with rest of the mixture.

👉Delicious paan Gulkand Modak is ready to be served.

Preparation Time-20 minutes 

Yield-10 modaks depending on size