No cooking skills required for these truly ambrosial modak that are ready in minutes! All you need is just 5 ingredients. I used the mold that makes 5 at a time!
With the holy festival of Ganesh Chaturthi tomorrow, these quick, no cook modak will be super easy to make on a weekday too.
The word modak, as I understand it, is supposed to have originated from two Sanskrit words and together it means ‘little bites of pure bliss’. The shape of the modak also resembles a coconut or a namaskar with joined palms, both deep rooted symbols in Hinduism. Modak are offered to Lord Ganesha on holy days and then shared amongst family and friends.
With a multitude of modak being made and distributed, I like to create new varieties of the modak. Indfused’s recipes for the 6 minute Pedha Modak, the Guava Modak with Pistachio centers, and the White Chcoolate dipped Panchakhadya modak have been appreciated so much, that I was encouraged to try this No-Cook Coconut and Gulkand Modak.
These modak are just divine! The ‘stuffing’ is the ambrosial gulkand, a rose petal jam that is fragrant and delicious with ayurvedic qualities to boot. One bite of this pure bliss and you will know what I mean!
And they are so super easy to make. Check out this pictorial showing the step by step!
Disclaimer:We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. When you click and buy through this site , it helps us earn to keep this site running.
No-Cook Coconut Gulkand Modak
For the cover-
- 1 cup finely shredded unsweetened dry coconut. Ground extra fine and then measured.
- 2 tablespoon fat free, sweetened condensed milk
- 3~4 drops of rose essence
- 2 drops of red color (optional)
For the filling-
- 4 tablespoons gulkand (rose petal jam)
- 2 tablespoon almond powder
To make the No –Cook Coconut Gulkand Modak-
- Simply combine the shredded coconut, condensed milk and rose essence and knead to make a dough. If using color, add to create a marbled effect. I divided the dough in ½ and added color to one part of it.
- Combine the ingredients for the filling.
- Make the modak in the mold as shown in the step by step pictorial above or make them by hand, creating an outer shell and stuffing it with the gulkand mixture.
- These can be made ahead of time and refrigerated for up to 2 to 3 days.