Paan Modak

PREPARATION

1. In a blender, add 10 grams betel leaves, 60 grams condensed milk, 1/2 teaspoon organic food color, and 60 milliliters milk. Blend until smooth.
2. In a pan, add 130 grams desiccated coconut and dry roast for 4 - 5 minutes. Add the blended mixture and cook for another 2 -  3 minutes.
3. Add 80 milliliters milk, stir well, and cook over medium heat for 5–8 minutes.
4. Add 1 tablespoon ghee and cook for another 1 - 2 minutes. Remove from the heat and cool for 5 minutes.
5. In a bowl, add 90 grams gulkand, 50 grams tutti frutti, 1 tablespoon cashews, 1 teaspoon fennel seeds, and 1 tablespoon desiccated coconut. Mix well to combine.
6. Take a portion of the prepared coconut mixture and place it into a modak mould. Make a hole in the center, fill it with the prepared gulkand mixture, cover it with more coconut mixture, and press firmly.
7. Remove the modak from the mould and garnish with silver leaf.
8. Serve.