Easy & Delicious Coconut Rose Modak – Nariyal Gulab Ke Modak – Ganesh Chaturthi Special Mithai

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 25 minutes if you have shredded coconut at home. This is a very simple, quick, and easy recipe.

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.

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Serves: 15-16
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INGREDIENTS FOR COCONUT ROSE MODAK:

☛ 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
☛ 2 tablespoons + 1 teaspoon ghee (clarified) (use coconut oil for vegan version)
☛ 2 tablespoons sugar (or to taste)

INSTRUCTIONS FOR COCONUT ROSE MODAK:

MAKE ROSE MILK:

1. Add 1 cup milk and gulkand to a blender and blend until smooth. Keep it aside.

MAKE COCONUT ROSE MODAK:

1. Heat 2 tablespoons ghee to a heavy-bottomed pan over medium-low heat.
2. Add unsweetened desiccated ground coconut and sauté in ghee until barely starting to smell fragrant which iabout 1-2 minutes.
3. Now add rose milk, sugar to this and mix everything well to combine.
4. Next, add rose syrup and mix again.
5. Cook for 15-18 minutes. At first, the mixture will start out looking very loose and soupy, so cook until thcoconut has absorbed all the moisture, comes together.
6. Now add Cardamom powder and mix well.
7. After that add 1 teaspoon of ghee and mix well to combine. Cook for 2-5 more minutes or it resembles mashepotatoes.
8. To test, take a tiny piece of mixture and roll between palms. If the mixture forms a non-sticky ball then it iready. Turn off the heat, and transfer the hot coconut rose mixture to a greased plate and flatten it using greased spoon.
9. Keep it aside for 5 minutes.
10. You can dust your modak mould with icing sugar, or grease it with some melted ghee. This way you can easilpull out modaks from the mould.
11. Once the mould is ready for use, take mould and put some coconut rose mixture on both sides of the mould.
12. Using fingers, press down the mixture firmly to get a fine shape.
13. Add cashew, almond or pistachio and close the mould.
14. Discard the excess mawa from the sides and the bottom.
15. Seal the bottom by pressing it with fingers.
16. Gently open the mould, and press it lightly from the bottom to take it out from the mould.
17. Similarly, make all the coconut rose modaks until all the mixture is used up.
18. Arrange them on a serving plate, and garnish with edible silver leaves.
19. Now you can serve this delicious coconut rose modaks!

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