Ganesh Chaturthi is incomplete without homemade modaks! This year, give your festive sweet a delicious twist with these delicious homemade Paan Gulkand Modak.
Made with suji, coconut, paan leaves, gulkand and nuts, these modaks have a soft paan-flavoured outer layer with a delicious coconut-gulkand filling inside.
The best part? This recipe is made without adding sugar and is surprisingly easy to prepare at home.
You would also like – Besan Dry Fruit Modak ,Paneer Gulkand Modak,Mawa Modak, and Dry Fruit Modak
Why You’ll Love These Paan Gulkand Modak Sweet
- Easy homemade Ganesh Chaturthi sweet
- Made without refined sugar
- Sweetened with monk fruit sweetener
- Delicious paan flavour
- Coconut and nut-filled centre
- Soft and easy-to-shape texture
- Perfect for festive celebrations
- No complicated ingredients or techniques
Try out some of my other healthy festive sweets– Urad Dal Barfi, Coconut Jaggery Barfi, Besan Katli.
My Latest Video
Ingredients Detail
Fresh Paan Leaf
Fresh paan leaf is the key ingredient that gives these modaks their distinctive refreshing paan flavour and beautiful green colour. Wash the leaf well, remove the thick stem if needed, and cut it into small pieces before blending.
Monk Fruit Sweetener
Monk fruit sweetener is used to add sweetness to the paan mixture without using regular white sugar. The sweetness level can be adjusted according to the brand and your taste, as different monk fruit products can have different sweetness intensities. You can read more about monk fruit sweetner on Healthline
Suji / Semolina
Suji forms the base of the outer modak mixture. Roasting the suji removes its raw smell and gives the modaks a pleasant toasty flavour and soft texture. If using thick suji, you can lightly grind it before making the recipe for a smoother texture.
Ghee
A small amount of ghee is used while roasting the suji and coconut powder. A little additional ghee can be used to grease the modak mould so that the modaks release easily.
Coconut Powder
Coconut powder is used both in the outer mixture and in the filling. It adds a mild coconut flavour and helps give the modaks a soft, slightly chewy texture.
Use unsweetened coconut powder for better control over the sweetness.
Milk
Milk is added gradually while cooking the suji mixture. It helps the suji cook properly and gives the mixture a soft, smooth and mouldable consistency.
Add the milk gradually rather than adding it all at once, because the exact quantity required can vary depending on the type of suji.
Edible Food Colour (optional)
A tiny amount of edible green food colour can be added to enhance the paan-like appearance of the modaks. This is completely optional—the recipe can also be made without food colour.
Gulkand
Gulkand is a sweet preserve made from rose petals and is used as the centre filling. It gives the modaks a delicious sweet, floral and slightly chewy filling that pairs beautifully with the refreshing paan flavour. For a lower-sugar version, choose a no-added-sugar gulkand and check its ingredient label.
Chopped Mixed Nuts
Finely chopped almonds, cashews, pistachios or other nuts add crunch and richness to the filling. Chop them fairly small so that the filling is easy to place inside the modak.
Saunf / Fennel Seeds
Saunf complements the paan flavour beautifully and adds a mild, naturally sweet and aromatic taste to the filling. You can use roasted or plain saunf according to your preference.
How to Make Sugar-Free Paan Gulkand Modak
1. Prepare the Paan Mixture
Cut one large paan leaf into small pieces and add it to a grinder jar.
Add monk fruit sweetener and blend everything well until you get a smooth paan mixture. Keep it aside.
2. Prepare the Modak Mixture
Heat a pan over low flame and add ghee. Add suji and roast it on low flame for about 4–5 minutes. Roast only until the raw smell disappears and the suji becomes lightly golden. Avoid over-roasting.
Add coconut powder and roast for another 30–40 seconds.
Now add the prepared paan mixture. Mix well. Add the remaining milk and, if using, 1–2 drops of edible food colour.
Cook on low flame while continuously stirring until the suji absorbs the milk and forms a soft, non-sticky dough-like mixture.
Switch off the flame and allow the mixture to cool slightly.
3. Prepare the Filling
In a bowl, combine coconut powder, gulkand, chopped nuts and saunf. Mix well and keep the filling aside.
4. Shape the Modaks
Lightly grease a modak mould with ghee. Take some of the cooled suji mixture and press it into the mould to cover sides, creating a cavity in the centre.
Add some of the gulkand-nut filling into the cavity. Cover the filling with more suji mixture and gently press.
Open the mould carefully and your beautiful paan modak is ready!
Repeat the same process with the remaining mixture.
Serving Suggestion
Serve these delicious paan gulkand modak fresh at room temperature as a festive homemade sweet.
You can also garnish them with a little chopped pistachio, coconut or finely chopped nuts for a beautiful festive finish.
Tips for Perfect Paan Modak 🌿
- Use fresh paan leaves and remove the thick stem before blending.
- Roast the suji on low flame to remove the raw smell without burning it.
- Add milk gradually and cook until you get a soft, non-sticky dough.
- Keep the filling moist but not too wet, so the modaks hold their shape.
- Grease the mould lightly and press the mixture firmly for neat, perfect modaks.
How to Store Gulkand Stuffed Paan Modak
Since these paan flavoured suji modaks contain milk, store them in an airtight container in the refrigerator and consume them within a few days. For general food-safety guidance, you can also refer to the FSSAI official website. Allow refrigerated modaks to come closer to room temperature before serving for a softer texture.
❓ FAQs
1. What are Paan Modaks?
Paan Modaks are a creative twist on the traditional Indian modak. These homemade modaks combine fresh paan, coconut, gulkand, nuts and fennel seeds to create a refreshing paan-inspired festive sweet.
2. Are these Paan Modaks sugar-free?
The outer mixture is made using monk fruit sweetener instead of regular sugar, but the filling contains gulkand which has sugar.
3. Can I make these Paan Modaks with jaggery?
You can, but jaggery will change both the flavour and texture of the paan mixture. Monk fruit works particularly well here because it keeps the fresh paan flavour more prominent.
4. Can I make Paan Modaks without food colour?
Yes, absolutely. Food colour is optional and is mainly used to give the modaks a more attractive green colour.
5. Can I use fresh coconut instead of coconut powder?
You can, but fresh coconut contains more moisture and can change the texture and shelf life of the modaks. Unsweetened desiccated coconut/coconut powder is more convenient for this recipe.
6. Can I make these modaks without gulkand?
Yes. If you don’t have gulkand, you can make another filling using coconut, chopped nuts, and dates mixture. However, gulkand gives these modaks their characteristic paan-style sweet filling.
7. Can I use sugar-free gulkand?
Yes, if you specifically want to reduce added sugar. Check the product’s ingredient and nutrition label because products marketed as “sugar-free” can use different sweeteners.
8. Why should the suji be roasted before adding milk?
Roasting removes the raw smell of the suji and develops a pleasant nutty, toasted flavour. It also helps produce a better-tasting modak mixture.
9. How do I know when the suji mixture is ready?
The mixture is ready when the suji has absorbed the milk and comes together into a soft, smooth and non-sticky dough-like mixture that can be pressed into a mould.
10. What if my Paan Modak mixture is too sticky?
Allow it to cool slightly first. As the mixture cools, it will become firmer. If it is still too soft, it may need a little more dry coconut or properly roasted suji to reach a mouldable consistency.
11. What if my Paan Modak mixture is too sticky?
Allow it to cool slightly first. As the mixture cools, it will become firmer. If it is still too soft, it may need a little more dry coconut or properly roasted suji to reach a mouldable consistency.
12. How should I store Paan Modaks?
Because the recipe contains milk and gulkand, store leftover modaks in an airtight container in the refrigerator. Allow them to come closer to room temperature before serving for a softer texture.
13. How long do Paan Modaks last?
For the best taste and texture, consume them within a few days when refrigerated. Avoid leaving them at room temperature for long periods, particularly in warm weather.
14. Can children eat Paan Modaks?
Yes, these can be enjoyed by children as a festive sweet, provided they don’t have allergies or dietary restrictions to any of the ingredients. For younger children, chop the nuts very finely and consider their ability to safely chew nuts.
15. Can I make these Paan Modaks vegan?
Yes, with modifications. Replace dairy milk with an unsweetened plant-based milk and replace ghee with a suitable plant-based fat. Also check that the gulkand and other ingredients are vegan.
26. What makes these paan gulkand modaks different from traditional modaks?
Traditional modaks often use flavours such as coconut and jaggery. These Paan Modaks give the festive sweet a modern twist with fresh paan, gulkand, coconut, nuts and saunf, creating a refreshing paan-inspired flavour
Recipe Card
Paan Gulkand Modak Recipe (No Added Sugar)
Ingredients
For the Paan Modak
- 1 large paan leaf
- 3 tbsp monk fruit sweetener
- 1 tsp ghee
- ¼ cup suji
- 2 tbsp coconut powder
- ½ cup milk divided
- 1 –2 drops edible green food colour optional
For the Filling
- 2 tbsp coconut powder
- 2 tbsp gulkand
- 2 tbsp finely chopped mixed nuts
- ½ tsp saunf
Instructions
Prepare the Paan Mixture
- Cut one large paan leaf into small pieces and add it to a grinder jar.
- Add monk fruit sweetener and blend everything well until you get a smooth paan mixture. Keep it aside.
Prepare the Modak Mixture
- Heat a pan over low flame and add ghee. Add suji and roast it on low flame for about 4–5 minutes. Roast only until the raw smell disappears and the suji becomes lightly golden. Avoid over-roasting.
- Add coconut powder and roast for another 30–40 seconds.
- Now add the prepared paan mixture. Mix well. Add the remaining milk and, if using, 1–2 drops of edible food colour.
- Cook on low flame while continuously stirring until the suji absorbs the milk and forms a soft, non-sticky dough-like mixture.
- Switch off the flame and allow the mixture to cool slightly.
Prepare the Filling
- In a bowl, combine coconut powder, gulkand, chopped nuts and saunf. Mix well and keep the filling aside.
Shape the Modaks
- Lightly grease a modak mould with ghee. Take some of the cooled suji mixture and press it into the mould to cover sides, creating a cavity in the centre.
- Add some of the gulkand-nut filling into the cavity. Cover the filling with more suji mixture and gently press.
- Open the mould carefully and your beautiful paan modak is ready!
- Repeat the same process with the remaining mixture.
Notes
- Use fresh paan leaves and remove the thick stem before blending.
- Roast the suji on low flame to remove the raw smell without burning it.
- Add milk gradually and cook until you get a soft, non-sticky dough.
- Keep the filling moist but not too wet, so the modaks hold their shape.
- Grease the mould lightly and press the mixture firmly for neat, perfect modaks.
A Healthier Festive Treat
These Paan Modaks are a fun way to enjoy the festive flavours of paan and gulkand in a homemade sweet. Using monk fruit sweetener instead of refined sugar makes them a useful option for those looking to reduce added sugar.
Note: “Sugar-free” here refers to the recipe being made without added table sugar. Gulkand itself may contain sugar depending on the product used, so check the ingredient label if you specifically need a no-added-sugar or diabetic-friendly recipe.
This Ganesh Chaturthi, skip the usual sweets and surprise your family with these easy Sugar-Free Paan Modaks. They look beautiful, taste delicious and have a lovely combination of paan, coconut, gulkand and nuts.
Ganpati Bappa Morya! ❤️🙏
