Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pan modak with gulkand stuffing. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Pan Modak with Gulkand stuffing is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Pan Modak with Gulkand stuffing is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have pan modak with gulkand stuffing using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Pan Modak with Gulkand stuffing:
- Get 1 cup dedicated coconut
- Take 1 pc finely chopped betel leaf
- Make ready 2 drop green food colour
- Prepare 3 tbsp condensed milk
- Make ready 6 drops rose essence
- Prepare 1 tbsp gulkand
- Prepare 1 tsp chopped almond
- Prepare 1 tsp chopped cashew
- Get 1 tsp coconut powder
Steps to make Pan Modak with Gulkand stuffing:
- Take a bowl add dedicated coconut, add chopped betel leaf, green food colour, condensed milk, rose essence, mix well, make small balls of it.
- Take gulkand in a bowl add chopped almonds, coconut powder, cashew mix well, make small balls of it.
- Take modak mould, open it, grease it with ghee.
- Take lemon size ball of green mix and fill in the modak mould.
- Spread green mix inside and make a hole to place gulkand ball.
- Place gulkand ball inside mould and close it with green mix
- Open the mould gently and de mould it.
- Pan modak is ready to serve. You can store it in freeze, in airtight container for 5 to 6 days.
So that’s going to wrap this up with this exceptional food pan modak with gulkand stuffing recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
