Shahi coconut modak is an easy to make Prasadh for Ganesh chaturthi. Generally many people keep the Ganesha at home for a week after Ganesh chaturthi. They offer Prasadh for Ganpathi everyday. We used to celebrate this in one of our friend’s house and we all will make prasadh everyday for Lord Ganesha. Even kids love to cut eggless cake for Ganesha too. This shahi coconut modak is a similar to the easy coconut ladoo recipe, shaped in modak shape. I have added some nuts to make it more rich. I used modak mould to shape this shahi coconut modak. Thanks to my friend Sonali for sharing the modak mould with me. Check out my Chocolate peda modak recipe too. Wish all my a very happy Ganesh Chaturthi. May Lord Ganesha shower his blessing on you always.
Check out my full collection of Ganesh chaturthi recipes.
Check out my full collection of Ganesh chaturthi recipes.
Shahi coconut Modak
Preparation Time : 25 mins | Cooking Time : 5-7 Mins |Makes: 33 small modak
Desiccated Coconut 2 and 1/2 cups
Condensed milk 1 tin (1 and 1/2 cup)
Mixed nuts* 1/3 cup
Cardamom powder 2 pinches
Saffron a pinch
Milk 1 tblsp
Ghee 1-2 tsp
*I used badam, pistachio and cashew nuts.
Method:
- In a mixie, powder the mixed nuts. It will give 1/2 cup of the powder.
- Soak saffron in warm milk and keep it aside for 5 minutes.
- In a pan add the desiccated coconut, condensed milk, powdered nuts and saffron milk.
- Combine well and cook this in a medium flame for 5 -7 minutes.
- Add cardamom powder.
- Once the mixture comes to a whole mass switch off the flame.
- Ensure to stir it well to avoid getting burnt.
- Allow this to cool completely.
- Grease the modak mould and take a small portion of the coconut mixture.
- Place it on the mould.
- Cover it and remove the extra. Take it out from the mould.
- Repeat this for the rest of the coconut mixture.
- You can also roll this into coconut ladoos and roll on dry desiccated coconut too.
Method:
- In a mixie, powder the mixed nuts. It will give 1/2 cup of the powder.
- Soak saffron in warm milk and keep it aside for 5 minutes.
- In a pan add the desiccated coconut, condensed milk, powdered nuts and saffron milk.
- Combine well and cook this in a medium flame for 5 -7 minutes. Add cardamom powder.
- Once the mixture comes to a whole mass switch off the flame.
- Ensure to stir it well to avoid getting burnt.
- Allow this to cool completely.
- Grease the modak mould and take a small portion of the coconut mixture.
- Place it on the mould.
- Cover it and remove the extra. Take it out from the mould.
- Repeat this for the rest of the coconut mixture.
- You can also roll this into coconut ladoos and roll on dry desiccated coconut too.
Notes:
- Adding nuts and saffron gives a nice taste and texture to the modak.
- If using fresh coconut dry roast it slightly and then proceed.
- Try to use only the white part of the fresh coconut to avoid more brown spots in the modak.
- You can stuff this inside the rice flour outer cover and make it as a kozhakattai.
