Pan modak and strawberry modak

Method 1. Grind the chopped paan leaves with 1–2 tbsp water into a smooth paste. 2. Heat a non-stick pan on low flame and add condensed milk and milk powder. 3. Add the paan paste, dry coconut and cardamom powder. 4. Cook for 4–6 minutes, stirring continuously, until the mixture becomes thick and leaves the sides of the pan. 5. Switch off the flame and let it cool until comfortable to handle. 6. Take a small portion, flatten it and place a little gulkand + tutti frutti in the centre. 7. Close and shape it in a modak mould. 8. Garnish with pistachios. Tip: For a richer meetha paan flavour, add a tiny pinch of fennel powder. Strawberry modak Method 1. Heat ghee in a non-stick pan. 2. Add condensed milk and milk powder. 3. Mix continuously over low flame. 4. Add strawberry puree/jam and dry coconut 5. Cook for about 5–7 minutes, until it forms a soft dough-like mixture. 6. Add cardamom and optional pink colour. 7. Cool slightly. 8. Grease your modak mould with a little ghee. 9. Fill the mixture into the mould, press firmly and demould. 10. Decorate with pistachios or a tiny strawberry piece.

Kind

Recipe

Place

Maharashtra

Art

Cooking (Citra-śāka-pūpa-bhakṣya-vikāra-kriyā) · Kala 42

Contributed by

Recorded, name withheld by the contributor

Submitted

14 September 2026

Accepted

14 September 2026