Coconut Modak Recipe
Whether as an offering to Lord Ganesha or a treat for your family and friends, homemade Coconut Modaks or Nariyal Modaks are a divine delight that truly honours the festival.
Made from fresh coconut, coconut milk powder, condensed milk, rose water, a hint of beetroot juice, and a sprinkle of chopped nuts, these modaks promise a heavenly, melt-in-the-mouth taste. Nestlé MILKMAID infuses a creamy and delightful richness into the dessert, ensuring a consistently perfect texture and a blend of flavours with every preparation.
Creating homemade Coconut Modaks is a fun culinary activity that encourages creativity and togetherness, perfect for enjoying with family and friends. From shaping the modaks into intricate designs to sharing stories and laughter in the kitchen, it's a tradition that brings loved ones closer.
So, check out the recipe below and try making Coconut Modaks at home with Nestlé MILKMAID.
- Servings - 8
- Preparation - 15 Min
- Cooking - 20 Min
Ingredients for Coconut Modak
- 1/2 tin Nestlé MILKMAID
- 3/4 cup MAGGI Coconut Milk Powder
- 2 cups Grated Fresh Coconut
- 2 tbsp Beetroot Juice
- 1 tbsp Rose Water
- 2 tbsp Chopped Nuts
How to make Coconut Modak
- Step 1: Combine Nestlé MILKMAID, coconut milk powder, and grated coconut in a thick bottom pan. Heat the mixture, stirring continuously.
- Step 2: Once heated, cook on a low flame till the mixture leaves the sides of the pan. Remove from heat and cool slightly.
- Step 3: Divide the mixture into two. Keep aside one part. To the other part add beetroot juice and rose water and cook for a minute. Remove from flame.
- Step 4: Fill half the modak mould with plain coconut mixture and other half with rose mixture. Make a depression and place chopped nuts. Press together. Unmould and place on serving dish. Repeat the process with rest of the mixture. Decorate with rose petals and serve.
Tips to Make Coconut Modaks
- Use a non-stick or a heavy-bottomed pan, as directed in the Coconut Modak recipe, to prevent the mixture from sticking to the pan.
- When cooking the coconut-condensed milk mixture, use low heat and stir continuously. This prevents the mixture from sticking to the pan and ensures it cooks evenly.
- You can enhance the flavour by adding a pinch of cardamom powder or a few saffron strands into the coconut-condensed milk mixture.
- Taste the mixture before shaping the modaks. If you prefer a sweeter taste, you can add a bit more condensed milk.
- Apply ghee or oil into the moulds to prevent the mixture from sticking when shaping the modaks.
FAQs on Coconut Modaks
1. Can I use sugar to make modaks?
While the above Nariyal Modak recipe suggests using condensed milk to sweeten your modak, you can use sugar as an alternative sweetener. Adjust the amounts of sugar and condensed milk to achieve the desired taste.
2. Why is my modak mixture too dry?
If your modak mixture is too dry, it may be due to overcooking the mixture or not using enough liquid. To fix this, gradually add a small amount of warm milk or ghee to the mixture until it reaches a pliable consistency.
3. Why is my modak mixture too sticky?
Excess moisture in the coconut can make the mixture sticky. To fix this, add more coconut milk powder to absorb the moisture and achieve the right consistency. If it's still sticky, let it cool slightly before handling.
4. Why do my modaks crack?
Modaks can crack if the mixture is too dry. Ensure the edges of the modak are sealed tightly and apply a little ghee on your hands while shaping to prevent cracks.