Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, betel leaf modak (paan modak). One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
We will prepare Paan Shot Modak The Betel leaves also called as Paan used in this recipe are full of vitamins C, and are a great source of Calcium. Today I am back with a new video on the channel. It is Ganesh chaturthi so I have made Paan Modak.
Betel Leaf Modak (Paan Modak) is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Betel Leaf Modak (Paan Modak) is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook betel leaf modak (paan modak) using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Betel Leaf Modak (Paan Modak):
- Take 10 Betel leaves
- Take 1 cup Milk powder
- Prepare 1 cup Decicated Coconut powder
- Take 1 cup Fresh grated coconut
- Get 1 cup Sugar
- Prepare 1 cup Condensed milk
- Take 2 tsp Elaichi powder
- Get 1/2 cup Gulkand (for stuffing)
- Get 1/2 cup Dessicated Coconut (for stuffing)
- Get 1 tsp saunf powder
- Take 2 tbsp Ghee for greasing mould
No ritual in India is complete without 'Paan' or a betel leaf. A vegetarian feast consist of various delicacies, amongst which Modak, which is supposed to be Lord Ganesha's favorite. It is sweet made with rice flour dough, rolled and stuffed with jaggery and coconut filling and finally steaming. Welcome to the Betel Leaf, an authentic chettinad restaurant in the heart of Kuala Lumpur.
Instructions to make Betel Leaf Modak (Paan Modak):
- First, cut the betel leaves into medium pieces and then add fresh grated coconut and make a thick paste into mixer grinder.
- Once the paste is ready put it into pan and then add dessicated coconut. Then add milk powder and sugar. Mix it well. Stir constantly. Next add condensed milk, now mix all the ingredients properly.
- Cook it in medium flame for 15-20 minutes. Then add elaichi powder and mix it well. Now remove the mixture into plate and let it cool.
- In gulkand mix dessicated coconut and saunf powder and mix well. Modak stuffing is ready.
- Now add the mixture in moulds and then put the stuffing in between. Repeat the process for another modaks as well.
- Modaks are ready. Now place them into serving dish.
Located on Lebuh Ampang, we serve both South and North Indian cuisine, as well as a few local favourites. If you're looking for something to satisfy your sweet tooth, do check out our daily display of fresh Indian. From using it in prayers and religious ceremonies to eating it in the form of a 'paan', betel leaves contain many curative and healing health benefits. The leaves are full of vitamins like vitamin C, thiamine, niacin, riboflavin and carotene and are a great source of calcium. While there are many interesting foods and ingredients that non-indians do not usually use, one food is especially unusual.
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