Coconut Rose Modak

Stuffed sweet Dumplings made with coconut and condensed milk

Ganesh Chaturthi/Vinayak Chaturthi  is a very popular festival in India. Different varieties of sweets and Naivaidhyams are made during Ganapati Pooja. Sweet Modaks of different varieties are made and offered to Lord Ganesh. There are many versions, flavours and variety of making modaks - the one I am sharing today is an easy and quick method of making coconut modak. The dough is made of desiccated coconut and condensed milk and stuffed with Gulkand/rose petal preserve and nuts. I have used a modak mould, but you can shape them as a ball and make laddoo and roll them in some desiccated coconut.

I have also posted the recipe of- Paneer and Coconut ladoo , Besan ladoo  ,Till ke ladoo and Pineapple sandesh , Kaju Gulkand Ladoo, which you can offer as Naivaidhya to Ganeshji


Prep time-20 min
Cuisine - Indian
Type - Dessert
Yield - 10 modaks
INGREDIENTS-

• Desiccated coconut/Nariyal ka boora or burada- 3 cup
• Condensed milk- 1 tin
• Milk powder- 2 tbsp
• Saffron- 1/3 tsp

Filling-

• Gulkand / rose petal preserve- 3.5 tbsp
• Desiccated coconut- 3 tbsp
• Almonds,chopped- 12
• Cardamom powder- 1/3 tsp

PROCEDURE-

1. In a big bowl add desiccated coconut, condensed milk, milk powder and mix and mash well.
2. In a separate bowl add all the ingredients of filling and mix and mash wall.
3. Mix saffron with little water and crush to make a paste.
4. Now grease a modak mold and stuff the mixture and press it on all the sides of the mold.
5. Make a small ball from the stuffing mixture and stuff it in the center of the  modak.
6. Apply some mixture from the condensed milk mixture at the bottom of the modak  and press tightly.
7. Now carefully remove the modak from the mold.
8. Apply some saffron mixture on the top of modaks.
9. Now offer these easy and delicious modaks to lord Ganesha!

NOTE-
1-You may need around-3 to 3.5 cup of desiccated coconut,remember that the mixture should not be sticky, it should be like a dough.
2-Milk powder is added to give some body to the dough and reduce stickiness. 
3-If want to avoid stuffing then you can add the gulkand to the dough itself and shape in modak or laddoo.