Coconut Dessert in Modak Shape

Coconut desserts are one of the topmost favorite desserts in India. Every state in India has its own version of desserts made with coconut. Coconut is a versatile item that is widely utilized.

Coconut also has cooling, renewing characteristics that work wonders for our bodies, especially during the summer. As soon as the hot weather arrives, we start looking around for local pushcart vendors offering coconut water. This coconut-based sweet will surely tell you why coconut holds so much love in India.

What is Coconut Modak?

Modak is a sweet dumpling made with coconut, jaggery, nutmeg, and saffron. Modak means “a little bit of happiness” and represents spiritual understanding.

Lord Ganesha’s favorite Indian dessert, modak, is the center of attraction during Ganesh Chaturthi celebrations. While festivals are meant to feast on sweets, you are no longer guilty of having a sweet appetite. This modak dish is equally tasty and full of the goodness of nuts and dry fruits. So, what are you waiting for? Grab hold of all the ingredients and start making them.

Ingredients At A Glance

Coconut – You will need grated coconut for this sweet. To make this a no-cook dish, use dry desiccated coconut.

Milk Powder – We will use milk powder because we do not want to make it runny. You can also use condensed milk.

Jaggery powder/powdered sugar – For sweeteners, you can either use jaggery or powdered sugar. I personally prefer jaggery as it makes it more flavourful and aromatic. However, adjust the amount of sugar or jaggery as the milk powder is sweet too.

Cardamom Powder – Cardamom adds a sweet-spicy flavor to the modak.

How To Prepare Coconut Modak?

Take a deep, wide pan. First, add the grated coconut and cook it on low heat for at least 10 minutes.

Note: Low heat will prevent the coconut from burning.

Keep stirring the coconut continuously so that it does not stick to the pan.

After 10 minutes, add the milk powder and continue to mix. Cook for 10 to 15 minutes more on low heat.

Add and mix in the jaggery or sugar thoroughly. The jaggery will gradually melt and combine with the grated coconut.

Keep cooking on low flame till all the water from the jaggery dries up, and the coconut changes its color, i.e., light brown. We don’t want the coconut to become sticky so keep checking the consistency. It should neither be too hard nor too soft.

Now add the cardamom powder and give it a light mix.

Everything should fall into place if you take it in your hands. To achieve the correct consistency, allow 15 to 20 minutes.

Let the mixture cool down a little, or it will be challenging to handle.

Grease the modak mold with ghee and stuff the coconut mixture into it. Close the mold, and get the desired shape of the modak. Similarly, make modaks with the rest of the coconut mixture.

Some Expert Tips For Preparing Coconut Modak

• Add some crushed almonds, cashew, or any other dry fruits to make it more delectable.
• Always roast the coconut on low-medium heat; otherwise, the color will change, and the ladoos will turn very black.
• If the mixture becomes too dry while making the modaks, add more milk and continue to produce them.

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