Paan Gulkand Modak Recipe (No Added Sugar)
Ganesh Chaturthi is incomplete without homemade modaks! This year, give your festive sweet a delicious twist with these delicious homemade Paan Gulkand Modaks.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 adding sugar and is surprisingly easy to prepare at home.
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.
Video
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.