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Rose Coconut Modak
Binjal Pandya

Rose Coconut Modak

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 -12
Course: Dessert
Cuisine: Indian
Ingredients Method Notes

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.

Notes

  • 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.