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.
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!
What is Modak?
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.
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.
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:
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.
What are the ingredients used in Coconut Rose Modak?
Coconut Rose modak is made with simple 8 ingredients. These ingredients are:
2. Unsweetened desiccated ground coconut
3. Rose syrup
4. Gulkand (rose petal jam or preserve)
5. Cashew (or any other nut)
6. Cardamom powder
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:
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:
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.
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Interestingly enticing coconut recipes you may want to try are: