Lauki Modak Stuffed with Tutti Frutti Burfi is a fun and delicious fusion twist on the traditional modak, one of the most loved sweets prepared during Ganesh Chaturthi. Modak is traditionally associated with Lord Ganesha and is especially popular during the festive season, with many different versions made using ingredients such as coconut, jaggery, khoya, milk, nuts and chocolate. This Lauki Modak is a little different, combining the mild and delicate flavor of bottle gourd with a rich, creamy sweet filling for a beautiful festive treat.
What makes these modaks extra special is the colorful Tutti Frutti Burfi filling tucked inside the soft Lauki mixture. The tiny pieces of Tutti Frutti add pops of color and a lovely chewy texture, while chopped nuts and cardamom give the filling a classic Indian mithai flavor. The outer Lauki layer is soft, rich and mildly sweet, creating a delicious contrast with the creamy, nutty and colorful center.
These homemade modaks are perfect when you want to try something different from the usual modak recipes. They look beautiful when shaped in a traditional modak mold and decorated with pistachios, silver leaf and dried rose petals. They are also a wonderful make ahead festive sweet since the modaks can be prepared in advance and chilled before serving. Whether you are making them for Ganesh Chaturthi, a family celebration or simply want to add a creative homemade mithai to your festive menu, these Lauki Modaks are sure to stand out.
Ingredients
For Lauki Modak
• 2 cups finely grated Lauki (Bottle Gourd)
• 2 tbsp Ghee
• ½ cup Milk
• ¼ cup Powdered Sugar
• 1 cup Milk Powder
• ½ tsp Cardamom Powder
• 2 to 3 drops Green Food Color (Optional)
• 2 tsp Ghee
• 2 tbsp finely chopped Pistachios, for the mold
For Tutti Frutti Burfi Stuffing
• ½ cup Milk Powder
• 2 tbsp Powdered Sugar
• 2 tbsp Tutti Frutti
• 2 tbsp finely chopped Mixed Nuts
• 1 to 2 tbsp Milk, as needed
For Garnishing
•Silver Leaf
• Slivered Pistachios
• Slivered Almonds
• Dried Rose Petals
Method
- Prepare Lauki Mixture
- Peel and finely grate the Lauki, add grated lauki into the muslin cloth.
- Squeeze the grated Lauki well to remove all the excess water.
- Heat Ghee in a pan and add the squeezed grated Lauki.
- Roast the Lauki over medium heat, stirring frequently, until the raw smell disappears and the Lauki becomes aromatic.
- Add Milk and mix well.
- Cook again, stirring occasionally, until the Lauki becomes soft and absorbs most of the Milk.
- Add Green Food Color and mix well.
- Add Powdered Sugar, Milk Powder and Cardamom Powder.
- Mix everything well and continue cooking until the mixture becomes thick and starts leaving the sides of the pan.
- The mixture should come together like a soft, nonsticky dough.
- Add 1 tsp Ghee and mix well.
- Transfer the mixture to a mixing bowl and let it cool completely.
- Prepare Tutti Frutti Burfi Stuffing
- In a bowl, combine Milk Powder, Powdered Sugar, Tutti Frutti and finely chopped Mixed Nuts.
- Add Milk little by little and mix until everything comes together into a soft dough.
- Divide the mixture into small marble sized portions.
- Roll each portion into a small ball and keep aside.
- Shape Lauki Modak
- Lightly grease a modak mold with Ghee.
- Add a few chopped Pistachios inside the mold and gently press them against the inner walls.
- Take a small portion of the cooled Lauki mixture and press it inside the mold.
- Spread the mixture evenly along the sides, creating a thick outer layer.
- Place one Tutti Frutti Burfi stuffing ball in the center.
- Cover the stuffing completely with more Lauki mixture.
- Press gently to seal the bottom and shape the modak.
- Carefully open the mold and remove the modak.
- Repeat the same process with the remaining Lauki mixture and Tutti Frutti stuffing.
- Garnish and Set
- Arrange the prepared Lauki Modaks on a serving plate.
- Decorate with Silver Leaf, slivered Pistachios, slivered Almonds and Dried Rose Petals.
- Refrigerate the modaks for about 1 hour to allow them to set.
- Serve chilled or slightly cool.
Tips
- Choose a fresh, tender Lauki for the best flavor and texture.
- Squeeze the grated Lauki really well before cooking. Removing excess water helps the mixture cook faster and gives the modaks a better texture.
- Roast the Lauki until the raw smell disappears and it becomes aromatic before adding Milk.
- Cook the Lauki mixture patiently until it becomes thick and starts leaving the sides of the pan. A soft but nonsticky mixture is important for shaping the modaks.
- Make sure the Lauki mixture has cooled completely before filling the mold. A warm mixture can be difficult to handle and may not hold its shape well.
- Add Milk gradually to the Tutti Frutti Burfi mixture. You may need slightly more or less depending on the Milk Powder.
- Do not make the stuffing too soft. It should be firm enough to roll into small balls.
- Grease the modak mold lightly with Ghee before shaping each batch. This helps the modak release easily.
- Press the Lauki mixture firmly into the mold so there are no gaps around the stuffing.
- You can adjust the Green Food Color depending on the shade you prefer or leave it out if you want naturally colored modaks.
- Refrigerating the finished modaks for about 1 hour helps them firm up and makes them easier to serve.
- For a festive presentation, garnish with Silver Leaf, Pistachios, Almonds and Dried Rose Petals just before serving.
Serving Suggestion
Serve these beautiful Lauki Modaks chilled or slightly cool as a festive Indian sweet. They make a beautiful addition to your Ganesh Chaturthi mithai platter and are perfect for sharing with family and friends.
Lauki Modak Stuffed with Tutti Frutti Burfi
Ingredients
Method
- Peel and finely grate the Lauki, add grated lauki into the muslin cloth.
- Squeeze the grated Lauki well to remove all the excess water.
- Heat Ghee in a pan and add the squeezed grated Lauki.
- Roast the Lauki over medium heat, stirring frequently, until the raw smell disappears and the Lauki becomes aromatic.
- Add Milk and mix well.
- Cook again, stirring occasionally, until the Lauki becomes soft and absorbs most of the Milk.
- Add Green Food Color and mix well.
- Add Powdered Sugar, Milk Powder and Cardamom Powder.
- Mix everything well and continue cooking until the mixture becomes thick and starts leaving the sides of the pan.
- The mixture should come together like a soft, nonsticky dough.
- Add 1 tsp Ghee and mix well.
- Transfer the mixture to a mixing bowl and let it cool completely.
- In a bowl, combine Milk Powder, Powdered Sugar, Tutti Frutti and finely chopped Mixed Nuts.
- Add Milk little by little and mix until everything comes together into a soft dough.
- Divide the mixture into small marble sized portions.
- Roll each portion into a small ball and keep aside.
- Lightly grease a modak mold with Ghee.
- Add a few chopped Pistachios inside the mold and gently press them against the inner walls.
- Take a small portion of the cooled Lauki mixture and press it inside the mold.
- Spread the mixture evenly along the sides, creating a thick outer layer.
- Place one Tutti Frutti Burfi stuffing ball in the center.
- Cover the stuffing completely with more Lauki mixture.
- Press gently to seal the bottom and shape the modak.
- Carefully open the mold and remove the modak.
- Repeat the same process with the remaining Lauki mixture and Tutti Frutti stuffing.
- Arrange the prepared Lauki Modaks on a serving plate.
- Decorate with Silver Leaf, slivered Pistachios, slivered Almonds and Dried Rose Petals.
- Refrigerate the modaks for about 1 hour to allow them to set.
- Serve chilled or slightly cool.
- Choose a fresh, tender Lauki for the best flavor and texture.
- Squeeze the grated Lauki really well before cooking. Removing excess water helps the mixture cook faster and gives the modaks a better texture.
- Roast the Lauki until the raw smell disappears and it becomes aromatic before adding Milk.
- Cook the Lauki mixture patiently until it becomes thick and starts leaving the sides of the pan. A soft but nonsticky mixture is important for shaping the modaks.
- Make sure the Lauki mixture has cooled completely before filling the mold. A warm mixture can be difficult to handle and may not hold its shape well.
- Add Milk gradually to the Tutti Frutti Burfi mixture. You may need slightly more or less depending on the Milk Powder.
- Do not make the stuffing too soft. It should be firm enough to roll into small balls.
- Grease the modak mold lightly with Ghee before shaping each batch. This helps the modak release easily.
- Press the Lauki mixture firmly into the mold so there are no gaps around the stuffing.
- You can adjust the Green Food Color depending on the shade you prefer or leave it out if you want naturally colored modaks.
- Refrigerating the finished modaks for about 1 hour helps them firm up and makes them easier to serve.
- For a festive presentation, garnish with Silver Leaf, Pistachios, Almonds and Dried Rose Petals just before serving.
- Serve these beautiful Lauki Modaks chilled or slightly cool as a festive Indian sweet. They make a beautiful addition to your Ganesh Chaturthi mithai platter and are perfect for sharing with family and friends.
