Coconut Rose Modak is a traditional Indian delicacy ‘Modak’ with a classic new twist of rose and coconut! This modak is all about a dominant flavor, vibrant color, satisfying texture, and amazingly delightful taste.
Decorate with edible blooms for a pop of color and delicate floral flavor in your vegetarian creations.
Coconut Rose Modak is the mother of all coconut sweets and a true illustration of the sweet rose beauty. You can say this rose-kissed dessert is literally blushing with love.
Here, a coconut-based rose concoction, with a nutty texture surprise in the center, is turned into bite-sized modaks for the ultimate festive treat!
Coconut Rose Modak can be a last-minute sweet because this sweet can be made in under 30 minutes if you have shredded coconut at home. This is a very simple, quick, and easy recipe.
It does not need any condensed milk, milk powder, or mawa to hold the shape of modak. Also, it doesn’t require any baking!
Make them and serve them as naivedya or prasad to Lord Ganesha during the Ganpati festival or on Ganesh Chaturthi. Or just have it anytime when you want to savor something sweet.
Do you like modak recipes? If yes, then you might also like to check out this delicious dry fruits modak.
What is Modak?
Modak is a delicious Indian Sweet (mithai) popular in the states of Maharashtra and Goa.
The word ‘Modak’ means delightful in Hindi. Modak has very high auspicious values and is made during the Ganapati festival or Vinayaka Chaturthi. This is because the shape of ‘Modak’ is like a fluted dumpling, which is considered to be Lord Ganesha’s favorite sweet dish.
This peculiar shape also indicates the nuggets of wisdom.
If you want to learn more about Modak and its significance, then you can check out my Mawa Modak post.
The traditional modak (Ukadiche Modak) dumpling includes a sweet filling of grated coconut and jaggery with a soft outer shell made with rice flour.
Modaks are part and parcel of the Ganapati festival, and we can’t help, but sit back and enjoy its excessive eating of different varieties of modaks.
Related: Instant Coconut Ladoo Recipe (Rose, Saffron, Cardamom)
What is Coconut Rose Modak?
Coconut rose modak or nariyal gulab ke modak is a deliciously melt-in-mouth Indian sweet dish which has a stunning combination of rose and coconut flavors.
A simple mixture with coconut and rose is moulded into modaks here.
Coconut Rose Modak = All the exquisiteness of the coconutty, and rosy over-the-top treat in a bite-size from heaven.
If you’re a fan of coconut or rose, you are certainly going to fall in love with Coconut Rose Modak.
This coconut rose modak:
✓ makes a pleasing prasad or sweet.
✓ can be made last minute.
✓ has rich coconut and rose flavors.
✓ has many ways to customize it.
✓ can be shaped in different ways.
✓ stays fresh for 7-8 days in the refrigerator.
✓ is vegetarian and gluten-free.
✓ can also be made into vegan.
✓ has elegant fluted shapes that make them more fascinating.
✓ is like truffles with cuteness overload.
✓ is super gorgeous and with a finger-food appeal.
✓ is great for those who have a sweet corner for anything mini.
More flavourful rose recipes:
Rose and Pistachio Frozen Dessert
Rose Ice Cream (3-Ingredient, No-Churn)
How to serve this modak?
Modak can be served as an after-meal dessert. It can also act as a dessert snack for any time of the day.
If you have a thing for rosy sweetness, then you can also drizzle this modak with some almond rose rabri.
What are the ingredients used in Coconut Rose Modak?
Coconut Rose modak is made with simple 8 ingredients. These ingredients are:
1. Milk
2. Unsweetened desiccated ground coconut
3. Rose syrup
4. Gulkand (rose petal jam or preserve)
5. Cashew (or any other nut)
6. Cardamom powder
7. Ghee
8. Sugar
How to make Coconut Rose Modak?
Coconut Rose Modak is actually very easy to make.
The coconut rose mixture comes together in some minutes over the stovetop. This particular recipe is fail-proof which has just the right balance of everything and comes out perfect every single time.
Let’s make this Coconut Rose Modak in 5 simple steps.
Step 1: First begin by making the rose milk. To make rose milk blend together milk and gulkand (edible rose petal preserve).
Step 2: Sauté coconut powder in ghee for 1-2 minutes. Add rose milk + rose syrup + sugar. Cook for 15-18 minutes over low heat or until mixture thickens.
Step 3: Add cardamom powder, ghee, and cook for 1-2 minutes. Turn off the heat, and let the mixture cool.
Step 4: Add mixture to modak mould, and fill the center with the nut. Close the mould and remove excess dough.
Step 5: Unmould. Garnish with edible silver leaves. Serve.
Get the full detailed recipe in the recipe box on this page.
Some more coconut based desserts:
White Chocolate Coconut Truffles
Can I make Coconut Rose Modak without mould?
Yes, you can. To make modak without mould, you need to shape the mixture into tiny balls and then pinch each ball at the top. You can also make slits on the sides to give it a fluted dumpling shape.
You can also shape them into ladoos. To make ladoos, simply roll into balls and then roll again in some desiccated coconut.
Related: Kopra Pak - Nariyal Ki Burfi
How to make vegan Coconut Rose Modak?
To make Coconut Rose Modak vegan, you need to replace regular milk with coconut milk and swap ghee with coconut oil or nut butter.
Tips, tricks, and variations to make your best Coconut Rose Modak at home:
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I have filled my modaks with a simple cashew. You can choose any other nut of your choice. And you can also omit the nut part.
-
If you are into the more nutty filling, then add powder of some of your favorite nuts and mix them with some honey or with a paste of juicy dates. Mix well and fill about 1/2 teaspoon of this mixture inside the modak.
-
To go overboard with fragrant and sweet rose flavors, you can also fill modaks with some gulkand.
-
To increase the floral notes for this modak you can add a splash of rose water, rose essence or kewra water to the mixture. Once the mixture is cooked, add flower water and mix again.
-
How to make unsweetened desiccated coconut: To get a nice texture and a better hold of the mixture, I have used powdered unsweetened desiccated coconut for this recipe. To make powder, add Use unsweetened desiccated coconut to a blender and blend for a few seconds.
-
Be careful not to over-process the coconut, to avoid turning the coconut into the sticky buttery coconut.
-
Make sure to use unsweetened desiccated coconut for this recipe.
-
Gulakand and rose syrup both are sweet, so you really don’t need any extra sweetener in this recipe. I have added 2 tablespoons of sugar for this rose modak because I used homemade gulkand which was not overly sweet.
-
You might not get the same deep color. This is because the deep red-ish color of this modak is due to homemade gulkand which had some beet juice. If you want similar color, then add about 1-2 teaspoons of fresh beetroot juice.
-
This recipe makes about 15 small modaks. But you can easily double or triple this recipe.
-
If the modak mixture is sticky after cooling, then apply some ghee to coconut rose mixture and knead for a minute or until you get the non-sticky texture.
-
These Coconut Rose Modaks can be stored in the refrigerator for up to 7-8 days, so you can easily make them ahead of time.
-
Make sure to cook the mixture on medium-low heat, or else it would burn. And the burnt mixture won’t taste good.
-
I added ghee in two parts here. In the beginning for toasting coconut, and in the end for an enhanced caramelized flavor. The addition of the ghee at the end gives these modaks an enticing and enriched aftertaste, so it is highly recommended.
Your feedback is so helpful for me and other MGGK readers. So, if you make this Coconut Rose Modak recipe, then tag me on Facebook or Instagram using @MyGingerGarlicKitchen. I would love to see your photos. :)
Interestingly enticing coconut recipes you may want to try are:
Coconut Rose Modak (Step-by-step photo instructions)
Making Coconut Rose Modak //
- First, make rose milk. To make it, add 1 cup milk and gulkand to a blender.
- Blend until smooth. Keep it aside.
- Heat 2 tablespoons ghee to a heavy-bottomed pan over medium-low heat.
- Add unsweetened desiccated ground coconut and sauté in ghee until barely starting to smell fragrant which is about 1-2 minutes.
- Now add rose milk, sugar to this and mix everything well to combine.
- Next, add rose syrup and mix again.
- Cook for 15-18 minutes. At first, the mixture will start out looking very loose and soupy, so cook until the coconut has absorbed all the moisture, comes together.
- Now add Cardamom powder and mix well.
- After that add 1 teaspoon of ghee and mix well to combine. Cook for 2-5 more minutes or it resembles mashed potatoes.
- To test, take a tiny piece of mixture and roll between palms. If the mixture forms a non-sticky ball then it is ready.
- Turn off the heat, and transfer the hot coconut rose mixture to a greased plate, and flatten it using a greased spoon. Keep it aside for 5 minutes.
- You can dust your modak mould with icing sugar, or grease it with some melted ghee. This way you can easily pull out modaks from the mould.
- Once the mould is ready for use, take mould and put some coconut rose mixture on both sides of the mould.
- Using fingers, press down the mixture firmly to get a fine shape.
- Add cashew, almond, or pistachio and close the mould.
- Discard the excess mixture from the sides and the bottom. Seal the bottom by pressing it with fingers.
- Gently open the mould.
- Press it lightly from the bottom to take it out from the mould. Similarly, make all the coconut rose modaks until all the mixture is used up.
- Arrange them on a serving plate, and garnish with edible silver leaves.
- Now you can serve these delicious coconut rose modaks!
Recipe Card
Coconut Rose Modak [Recipe]
★★★★★
(Rating: 5 from 15 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 30 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 15-16 small modaks |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 124 calories | 1 serving |
INGREDIENTS
For Coconut Rose Modak //
- 1 cup regular milk (use coconut milk to make it vegan)
- 1 cup tightly packed unsweetened desiccated ground coconut (in a blender, ground coconut for a few seconds)
- 1 tablespoon any rose syrup (rooh-afza can also be used)
- 1/2 cup gulkand (rose petal jam or preserve)
- 2 tablespoons cashews (or any other nut), for stuffing
- 1 teaspoon cardamom powder (elaichi powder)
- 2 tablespoons + 1 teaspoon ghee (clarified) (use coconut oil for vegan version)
- 2 tablespoons sugar, or to taste
INSTRUCTIONS:
Making Coconut Rose Modak //
- First, make rose milk. To make it, add 1 cup milk and gulkand to a blender.
- Blend until smooth. Keep it aside.
- Heat 2 tablespoons ghee to a heavy-bottomed pan over medium-low heat.
- Add unsweetened desiccated ground coconut and sauté in ghee until barely starting to smell fragrant which is about 1-2 minutes.
- Now add rose milk, sugar to this and mix everything well to combine.
- Next, add rose syrup and mix again.
- Cook for 15-18 minutes. At first, the mixture will start out looking very loose and soupy, so cook until the coconut has absorbed all the moisture, comes together.
- Now add Cardamom powder and mix well.
- After that add 1 teaspoon of ghee and mix well to combine. Cook for 2-5 more minutes or it resembles mashed potatoes.
- To test, take a tiny piece of mixture and roll between palms. If the mixture forms a non-sticky ball then it is ready.
- Turn off the heat, and transfer the hot coconut rose mixture to a greased plate, and flatten it using a greased spoon. Keep it aside for 5 minutes.
- You can dust your modak mould with icing sugar, or grease it with some melted ghee. This way you can easily pull out modaks from the mould.
- Once the mould is ready for use, take mould and put some coconut rose mixture on both sides of the mould.
- Using fingers, press down the mixture firmly to get a fine shape.
- Add cashew, almond, or pistachio and close the mould.
- Discard the excess mixture from the sides and the bottom. Seal the bottom by pressing it with fingers.
- Gently open the mould.
- Press it lightly from the bottom to take it out from the mould. Similarly, make all the coconut rose modaks until all the mixture is used up.
- Arrange them on a serving plate, and garnish with edible silver leaves.
- Now you can serve these delicious coconut rose modaks!
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- I have filled my modaks with a simple cashew. You can choose any other nut of your choice. And you can omit the nut part.
- If you are into the more nutty filling, then add powder of some of your favorite nuts and mix them with honey or with a paste of juicy dates. Mix well and fill about 1/2 teaspoon of this mixture inside the modak.
- To go overboard with fragrant and sweet rose flavors, you can also fill modaks with some gulkand.
- To increase the floral notes for this modak you can add a splash of rose water, rose essence or kewra water the mixture. Once the mixture is cooked, add flower water and mix again.
- To get a nice texture and a better hold of the mixture, I have powdered unsweetened desiccated coconut for this recipe. To make powder, add Use unsweetened desiccated coconut a blender and blend for a few seconds.
- Be careful not to over-process the coconut, to avoid turning the coconut into the sticky buttery coconut.
- Make sure to use unsweetened desiccated coconut for this recipe.
- Gulakand and rose syrup both are sweet, so you really dont need any extra sweetener in this recipe. I added 2 tablespoons of sugar for this rose modak because I used homemade gulkand which was not overly sweet.
- You might not get the same deep color. This is because the deep red-ish color of this modak is due to gulkand which had some beet juice. If you want similar color, then add about 1-2 teaspoons of fresh juice.
- This recipe makes about 15 small modaks. But you can easily double or triple this recipe.
- If the modak mixture is sticky after cooling, then apply some ghee to coconut rose mixture and knead for a minute or until you get the non-sticky texture.
- These Coconut Rose Modaks can be stored in the refrigerator for up to 7-8 days, so you can easily make them ahead of time.
- Make sure to cook the mixture on medium-low heat, or else it would burn. And the burnt mixture wont taste good.
- I added ghee in two parts here. In the beginning for toasting coconut, and in the end for an enhanced caramelized flavor. The addition of the ghee at the end gives these modaks an enticing and enriched aftertaste, so it is highly recommended.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/coconut-rose-modak/