Easiest Way to Special To Try At Home Chocolate paan modak

Lucinda Reese
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
Easiest Way to Special To Try At Home Chocolate paan modak
Page content

Easiest Way to Special To Try At Home Chocolate paan modak Delicious, fresh and tasty.

Chocolate paan modak. #saritapuricookingathomekitchen&vlog Hi, I am sarita Puri welcome to our channel 🍜 Cooking at home🏘kitchen with sarita Puri Royals Ganpati Modak Plastic Moul. Hello Friends, Today I am sharing a new recipe of White Chocolate Paan Modak. It is very easy to make at home.

Here we show you a variation by making use of Paan or betel leaves to give it a distinct flavour.

Grated Sweet Supari/tutti fruity Karanji is made by deep-frying crunchy shells stuffed with semolina, mixed nuts and coconut mixture.

Apart from these traditional mithais , you can try your hands on the new age Prasad like chocolate modak, paan modak, red velvet modak or fudge modaks.

You can have Chocolate paan modak using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chocolate paan modak

  1. You need 1/2 cup of Dark Chocolate (you can use white chocolate too).

  2. It’s 5-6 of Sweet Paan (Betel Leaves) chopped.

  3. It’s 2 tbsp of Gulkand.

  4. You need 2 tbsp of fennel seeds.

  5. It’s 1/4 cup of Desiccated Coconut.

  6. It’s as needed of Sweet tutti fruity.

  7. It’s As needed of Edible dust or colour Golden /green /red (optional).

Laddoos are another favorite of the elephant God.

This is a sugar free modak prepared using dried fig (anjeer).

Totalhome is launched by Bhagwati Impex, Delhi.

Fill the mixture into modak mold and press it gently.

Chocolate paan modak step by step

  1. Put the Cooking Chocolate in a double boiler. Temper it with a Spatula or microwave it for melting..

  2. Put the chocolate into a Modak mold and then make chocolate shells by luring out the excess chocolate. Refrigerate it for 5 min..

  3. Make a mixture of gulkand,fennel seeds, desiccated coconut, tutti fruity and chopped sweet paan (betel leaves). Put the mixture in the chocolate shells and cover with the tempered chocolate..

  4. Decorate with edible dust.I use green colour. Let it chill for 10 Min and its ready to eat. I have used a mold to shape the modak. If you do not have a mold, you can use any other mold..

Open the mold and take modak out.

Heat up a pan in medium heat and add desiccated coconut.

You also can remove black portion of dry coconut, blend it in mixer and use.

Add milk, ghee, khas syrup and mix well.

The chocolate modak makers are going extra mile this time with new and exotic elements added to the regular sweet.. natural flavour in their sweets.