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Yogita

Rose Gulkand Modak

Delicious Rose Gulkand Modak made with rice flour, rose water, and gulkand. A fragrant, sweet treat perfect for Ganesh Chaturthi and festive offerings.
Print Recipe
Cook Time 10 minutes
Modak Making 15 minutes
Total Time 25 minutes
Servings: 7 Modaks
Course: sweets
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For Stuffing:
  • 1 Tsp Ghee
  • ½ cup Grated coconut
  • ¼ cup Gulkand
For outer layer:
  • ½ cup Rice Flour
  • ½ cup Water
  • 1/2 Tsp Salt
  • 1 Tsp Ghee
  • 1 Tsp Rosewater
  • 1 Tbsp Rooh afza

Method
 

For the Stuffing:
  1. Heat 1 tsp ghee in a pan. Add grated coconut and stir on medium flame for 1 minute.
  2. Add gulkand and mix thoroughly. Cook for 3–4 minutes until soft.
  3. Transfer the mixture into a bowl. Let it cool completely.
For the Outer Layer:
  1. In a pan, add ½ cup water, salt, rose water, and ghee. Bring it to a boil.
  2. Switch off the flame. Add rice flour and stir quickly to combine with the water. Mix until smooth.
  3. Cover with a lid and let it rest for 10 minutes.
  4. After resting, transfer the flour to a bowl. Add 1 tbsp Rooh Afza and mix well.
  5. Gather the mixture into a dough. Knead it carefully. Wet your palms with water if the dough is hot.
  6. If the dough is dry or hard, add a few teaspoons of warm water. Knead until soft and pliable.
Making the Modaks:
  1. Take a small portion of dough and roll it into a ball. Grease a modak mould lightly.
  2. Press the dough into the mold, spreading it evenly from the center to the edges.
  3. Add the prepared stuffing inside the mold.
  4. Roll a small piece of dough into a disc and cover the base. Remove any excess dough. Press gently to seal.
  5. Open the mold carefully and remove the modak. Repeat the process for all remaining dough and stuffing.
  6. Steaming the Modaks:
  7. Heat a steamer and grease the tray with ghee. Arrange the modaks on the tray, leaving a little space between each.
  8. Steam on medium flame for 15 minutes.
  9. Switch off the flame and let the modaks cool slightly.
  10. Offer the modaks to Lord Ganesha and enjoy with family and friends.

Notes

  • Try to use fresh and very fine rice flour to make soft modak.
  • Always knead the dough while the mixture is still warm. Do not wait to let the mixture cool down. Otherwise the modak will turns dry and hard. 
  • The dough has to be smooth and soft.
  • Do not overcook the stuffing, otherwise it turns chewy.
  • Outer covering should be medium thick, If it is too thick then it takes more time to cook and it doesn’t taste good.  If the outer covering is too thin then the chances to break the modak.