Rose Coconut Modak is a delicious and refreshing twist on the traditional Coconut Modak dish. It is a popular Indian delicacy served during the Ganesh festival and is primarily made with coconut, rose syrup, and mawa or milk solid. For a genuine rose flavor and color, I used rose water and rose syrup. These delectable modaks may be prepared in about 30 minutes and require very little work. Ideal dessert or delicious gift for any auspicious event or as prasad for bappa.
Ganesha is a Hindu deity, and his favorite treat is modak. He acquires the Sanskrit nickname modaka priya (one who enjoys modak) as a result. The word modak, which denotes spiritual understanding, implies “little fraction of bliss”. The puja traditionally ends with the offering of 21 or 101 modaks to Ganesha on Ganesh Chaturthi. Although variations with wheat shells are occasionally utilized, modaks, which are typically made with rice flour shells, are frequently preferred for this purpose. Modaks prepared with mawa, semolina, chena, etc. are typically pre-packaged or ready-made and sold by neighborhood shops near Ganesh Temples around India.
Ingredients
• 2 cup/350g. Mawa/Khoya Shredded
• 2 cup Desiccated Coconut
• 1 cup Milk
• 1/3 cup Sugar
• 1 tbsp Rose water
• 2 tbsp Rose Syrup
• ½ tsp Cardamom Powder
• Modak Mold
Method
1. Roast the desiccated coconut on medium flame for a few minutes, then remove it to a bowl and set it aside.
2. Cook the milk and shredded mawa in the same pan while stirring often for a few minutes. Add the sugar and thoroughly mix.
3. Add rosewater and rose syrup and reheat until slightly thickened.
4. Stir in the cardamom powder and add the roasted coconut. Cook until the mixture thickens and begins to leave to the surface of the pan.
5. Transfer the mixture to a bowl and allow it to cool somewhat. Make modaks from it by using a modak-making mold.
6. Top the modaks with some desiccated coconut. The delicious Rose Coconut Modak are ready to be served.
Tips
• If you don’t have mawa, you can prepare base using milk powder by adding more milk and a little ghee.
• Beetroot juice can be used as a substitute for rose syrup if you don’t have any.
• Rose essence can be used in place of rose water, but only a few drops should be used.
- 2 cup/350g. Mawa/Khoya Shredded
- 2 cup Desiccated Coconut
- 1 cup Milk
- ⅓ cup Sugar
- 1 tbsp Rose water
- 2 tbsp Rose Syrup
- ½ tsp Cardamom Powder
- Modak Mold
- Roast the desiccated coconut on medium flame for a few minutes, then remove it to a bowl and set it aside.
- Cook the milk and shredded mawa in the same pan while stirring often for a few minutes. Add the sugar and thoroughly mix.
- Add rosewater and rose syrup and reheat until slightly thickened.
- Stir in the cardamom powder and add the roasted coconut. Cook until the mixture thickens and begins to leave to the surface of the pan.
- Transfer the mixture to a bowl and allow it to cool somewhat. Make modaks from it by using a modak-making mold.
- Top the modaks with some desiccated coconut. The delicious Rose Coconut Modak are ready to be served.
Beetroot juice can be used as a substitute for rose syrup if you don't have any.
Rose essence can be used in place of rose water, but only a few drops should be used.
