Thandai Modak With Paan Stuffing

Heat a pan on medium heat for 2 – 3 minutes then switch off the gas

Now put all the ingredients one by one in the hot pan

Mix slightly with your fingers and let it remain for 5 minutes

This is to take out the moisture from the nuts we don’t have to roast them Now grind them in a mixer grinder until it becomes a fine powder

Take it out in a bowl the thandai powder is ready

We can store it in an airtight container in the refrigerator for one month

In a mixing bowl combine together thandai powder and milk soak them for half an hour

After half an hour put the soaked thandai powder in a pan

Grind the chenna in a mixer jar into a fine paste

Add this paste and powdered sugar to the pan mix them nicely

Now switch on the gas and cook the mixture on low heat until it leaves the pan and comes together like a dough

Then switch off the gas and take out the mixture in a bowl

First make a paste of paan leaves

Wash the paan leaves remove its stem and chop them finely

Put them in a mixer jar with little water and grind them into a fine paste

Take out the paste in a bowl and keep it aside

Then in a heavy bottomed pan combine together dessicated coconut milk powder sugar and milk mix them well

Now switch on the gas and cook them on low heat stirring continuously until it becomes thick and the mixture comes together

Now add the paan paste in the pan and cook for 2 more minutes The paan mixture is ready

Make small balls from the paan mixture Grease the modak mould and spread some rose petals and pistachios

Now place the thandai mixture over the rose petals and pistachios, on both the sides Now close the mould and press the mixture downwards Make a well with your thumb and place the paan ball inside

Now put some thandai mixture on top and level it nicely

Open the mould and take out the ready modak and place it on a plate

Prepare other Modak also in the same way

Sabse pehle Bhagwan Shree Ganesh ji ko iska bhog lagayen