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Paan Modak Recipe

A traditional Maharashtrian speciality, rice flour pocket with a jaggery filling is an iron rich energy dense sweet loved by all.

Nutritional info

  • 23.4 mcg
    Vitamin A
  • 18.3 gm
    Carbohydrate
  • 0.1 gm
    Total Fat
  • 0.2 mg
    Iron
  • 0.2 mg
    Vitamin C
  • 83.5 kcal
    Energy
  • 0.6 gm
    Protein
  • 6.4 mg
    Calcium
50 Ml(50.0 ml) Water
20 Gm(20.0 gm) Pan Leaves
4 Tbsp(60.0 gm) Gulkand
50 Ml(50.0 ml) Water
1/8 Tsp(0.54 gm) Salt
1/4 Cup(45.0 gm) Rice Flour
  • For Filling

  • Take 4 tbsp gulkand and add 20 gm finely chopped paan into it.

  • Mix together and keep aside.

  • For Dough

  • In a kadai boil water as required and add 1/8th tsp salt, 1/4th cup rice flour and mix well

  • Turn off the heat and knead a soft dough.

  • Allow it to cool, take a small portion, round it into a ball, add stuffing and seal the sides.

  • Prepare the rest, transfer the modak to the steamer.

  • Allow it to steam for 15 min.

  • Delicious modak is ready to serve.