Pan Modak Recipe

Pan Modak Recipe In English
Modak is a dish that is considered to be favorite of Lord Ganesha. It is very popular in Maharashtra and other parts of India. And is prepared almost in every home during the Ganesh Chaturthi festival. Modak is basically a sweet dish that is prepared using different ingredients and thus there are several varieties of Modaks. Today we will be preparing Pan Modak.

Ingredients For Pan Modak Recipe

  • Betel Leaf (Paan Leaf) : 6 (stems removed)
  • Desiccated Coconut (nariyal ka burada) : 1 1/2 cups
  • Milk Powder: 1 cup
  • Sugar : 1/2 cup
  • Milk : 1 cup
  • Cashew : 10 pieces (finely chopped)
  • Almonds : 10 pieces (finely chopped)
  • Raisin (Kishmish) : 10-15 pieces (finely chopped)
  • Chiraunji : 12-15 pieces 
  • Gulkand : 2 teaspoons
  • Cardamom : 5
  • Ghee : 2 teaspoon
Preparation Time : 10 minutes
Cooking Time : 20 minutes
Total Time : 30 minutes
Serves : 7-8 persons 

 ALSO READ  :- Chocolate Modak Recipe

How To Make Pan Modak

  1. First of all, we will take the betel or pan leaves and wash them properly, the put them in a mixture jar, add 4 teaspoons of sugar and 1/4 cup water and grind it into a fine paste 
  2. We will dry grind the remaining sugar and cardamom powder and keep it separately 
  3. Now we will take gulkand and mix the cashew, almonds, raisin and chiraunji and keep it aside
  4. Then we will use the remaining milk. Take it in a container and mix milk powder in it. Once done, heat a container on stove and add ghee, then add milk to it and turn it into a thick paste 
  5. Once milk paste is thick, we will put the pan leaf paste, dry sugar cardamom mixture, and desiccated coconut in it and cook it on low flame for 5-7 minutes, once done, switch off the gas and let it cool down
  6. When this mixture is cold, we will take little amount of mixture and turn it into a ball using our palms
  7. Pressing with our palms, turn the balls into small chapati shape and put the gulkand dry fruit mixture in center and then again cover it from all sides with paste and turn it into small round ball. Repeat this process till all the balls are prepared
  8. Now we will use a modak mold or cam (sancha) and grease it with ghee, then put those balls into the mould and press it to give shape of modak
  9. Once all balls are done, we will keep them in refrigerator for 1 hour. Pan Modak is now ready to be served
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