No-Cook Coconut Gulkand Modak

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!

5 ingredients easy Indian dessert modak recipe with gulkand centers and rose scented coconut covers
No- Cook Coconut Gulkand Modak

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!

5 ingredient, easy Indian dessert #modak recipe with gulkand centers and rose scented coconut covers
Easy pictorial to make the No- Cook Coconut Gulkand Modak
5 ingredients easy Indian dessert modak recipe with gulkand centers and rose scented coconut covers
No- Cook Coconut Gulkand Modak

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No-Cook Coconut Gulkand Modak

  • Servings: 21
  • Difficulty: super easy
  • Print


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-

  1. 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.
  2. Combine the ingredients for the filling.
  3. 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.
  4. These can be made ahead of time and refrigerated for up to 2 to 3 days.




59 thoughts on “No-Cook Coconut Gulkand Modak

Add yours

    1. Thanks so much Ronit! Luckily I have the small molds for these because I eat them all. I love the coconut and rose petal jam combination too 🙂

      Liked by 1 person

    1. Thanks so much Loretta. These modak are delicious. I make small amounts because I know I will devour all of them.
      I showed your Switzerland photos to my husband too. What an amazing trip you had with your family.


    1. So nice to hear from you Antonia! summer flew by, didn’t it? Hope you had a lot of fun with your kiddos!
      Thanks dear friend for the compliment. I am doing well.

      Liked by 1 person

      1. Yes, too fast! Thank you Sandhya! I can’t believe we are already consumed with activities and school! I am glad you are doing well! Have a wonderful long weekend! 😀

        Liked by 1 person

    1. Thank you Purnima. And it tastes so good too! I could not wait until I finsihed photographing them and start eating 🙂


    1. Thanks so much Shree. I had got the mold from Tulsi baug Pune. But I have provided a link in the post to get it from Amazon.


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