Beetroot Modak Recipe – Easy Coconut & Rose Flavored Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Beetroot Modak Recipe – Easy Coconut & Rose Flavored Indian Sweet

Hey everyone! If you’re anything like me, you absolutely love a good modak. These little dumplings are just pure happiness, aren’t they? And this recipe? It’s a little twist on the classic – beautiful, naturally colored with beetroot, and subtly fragrant with rose. I first made these for a small Ganesh Chaturthi celebration with my family, and they were a huge hit! They’re surprisingly easy to make, and I’m so excited to share them with you.

Why You’ll Love This Recipe

Let’s be real, modaks can seem a little intimidating. But trust me, this beetroot modak recipe is totally achievable, even if you’re new to making Indian sweets. The beetroot adds a gorgeous pink hue without any artificial coloring, and the rose essence gives it a delicate, floral aroma. Plus, the coconut filling is just… divine. It’s a delightful treat that’s perfect for festivals, special occasions, or just a sweet little pick-me-up.

Ingredients

Here’s what you’ll need to create these beauties:

• 1 ¼ cup desiccated coconut
• ½ cup condensed milk
• ½ teaspoon beetroot juice (about 1 small beetroot, juiced)
• ¼ teaspoon rose essence
• A pinch of cardamom powder
• 7 pistachios, for garnish

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Beetroot Juice: This is the star for that lovely color! Freshly squeezed is best, but you can use store-bought if needed. Just make sure it’s 100% juice, no added sugar.
• Rose Essence: A little goes a long way! Use a good quality rose essence for the best fragrance. I find that too much can make it taste soapy, so start with ¼ teaspoon and add more to your liking.
• Desiccated Coconut: Quality matters here. Look for finely shredded, unsweetened desiccated coconut. It really impacts the texture of the modaks. I prefer the slightly drier kind, as it helps bind the dough better.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice, heavy-bottomed pan, combine the desiccated coconut, condensed milk, and beetroot juice. Mix everything well.
2. Now, place the pan on low heat and start stirring. This is where the patience comes in! Keep stirring continuously until the mixture starts to thicken. It will take about 5-7 minutes.
3. Add a pinch of cardamom powder and the rose essence. Continue cooking and stirring for another 2-3 minutes, then add a tiny bit of ghee (about a teaspoon). Keep cooking until the mixture forms a cohesive dough that comes together and leaves the sides of the pan.
4. Remove the pan from the heat and let the dough cool down slightly – it should be warm enough to handle, but not burning hot.
5. Grease your modak molds with a little ghee. This is crucial to prevent sticking!
6. Take a small portion of the dough and gently knead it for a minute to ensure a smooth texture.
7. Fill each mold cavity with the dough, pressing it in firmly to get a good shape.
8. Carefully release the modaks from the molds. They should pop out easily if you’ve greased the molds well.
9. Finally, crush the pistachios and roll the shaped modaks in the crushed nuts for a beautiful garnish.

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t Overcook: Overcooking the mixture will make the modaks hard. You want a soft, pliable dough.
• Warm Dough is Key: Working with warm dough makes it easier to shape.
• Ghee is Your Friend: Don’t skimp on the ghee when greasing the molds!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the condensed milk for a thick coconut cream. You might need to adjust the amount slightly to get the right consistency. My friend, Priya, swears by this version!
• Gluten-Free: Good news! This recipe is naturally gluten-free.
• Spice Level: For a little warmth, add a tiny pinch of nutmeg or a dash of saffron strands soaked in warm milk.
• Festival Adaptations: These are especially perfect for Ganesh Chaturthi, but honestly, any celebration is a good excuse for modaks!

Serving Suggestions

These modaks are best enjoyed fresh, but they’re also delicious chilled. Serve them with a glass of warm milk or a cup of chai. They also make a lovely offering during puja.

Storage Instructions

You can store leftover modaks in an airtight container in the refrigerator for up to 3-4 days. They might dry out a little, but they’ll still taste amazing!

FAQs

Let’s answer some common questions:

• What is the shelf life of Beetroot Modaks? They’re best eaten within 3-4 days when stored in the fridge.
• Can I make the dough ahead of time? You can, but the dough might become a little dry. Cover it tightly with plastic wrap and store it in the refrigerator. You might need to add a tiny bit of ghee or milk to soften it before shaping.
• What can I substitute for rose essence? If you don’t have rose essence, you can try a few drops of rose water, but the flavor won’t be as strong.
• How do I prevent the modaks from sticking to the mold? Generously grease the molds with ghee before each modak.
• Is beetroot flavor prominent in the final product? Not at all! The beetroot mainly provides the color. You won’t really taste the beetroot itself, just a subtle sweetness.

I really hope you enjoy making these beetroot modaks! Let me know how they turn out in the comments below. Happy cooking!