Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pan modak with gulkand stuffing. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pan Modak with Gulkand stuffing is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Pan Modak with Gulkand stuffing is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have pan modak with gulkand stuffing using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Pan Modak with Gulkand stuffing:

1. Get dedicated coconut
2. Take finely chopped betel leaf
3. Get green food colour
4. Get condensed milk
5. Take rose essence
6. Make ready gulkand
7. Get chopped almond
8. Get chopped cashew
9. Get coconut powder

Instructions to make Pan Modak with Gulkand stuffing:

1. Take a bowl add dedicated coconut, add chopped betel leaf, green food colour, condensed milk, rose essence, mix well, make small balls of it.
2. Take gulkand in a bowl add chopped almonds, coconut powder, cashew mix well, make small balls of it.
3. Take modak mould, open it, grease it with ghee.
4. Take lemon size ball of green mix and fill in the modak mould.
5. Spread green mix inside and make a hole to place gulkand ball.
6. Place gulkand ball inside mould and close it with green mix
7. Open the mould gently and de mould it.
8. 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 it up with this exceptional food pan modak with gulkand stuffing recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!