Easy coconut modak recipe for Ganesh Chaturthi. It’s sweet, chewy, full of coconut flavor, made with just 2-ingredients (plus dipped into chocolate, optional) and ready in just 10 minutes or less!
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❤️ Why Make On Ganesh Chaturthi
- It’s quick to make (10 minutes or less). I know you’ll be busy decorating pandal for Lord Ganesha, cooking other savory dishes, and many other festive chores. When short on time, this coconut modak comes handy.
- It is a no-cook recipe. Just mix and shape. Easy-peasy, right?
- No expertise in shaping traditional modak? No worries, this recipe uses the modak moulds to shape them.
- Do not have modak moulds? No worries, you can shape into ladoos.
🧾 Ingredients For Coconut Modak
Here is the pic of the ingredients required to make quick and easy coconut modak. There are only 2 main ingredients, plus one more which is optional.
- Dry coconut: Yes, dry desiccated coconut is used here since it is a no-cook recipe. Want to use fresh coconut? Try this coconut ladoo recipe, but you have to cook in the pan.
- Sweetened condensed milk: Some do not prefer the ready-made food (e.g condensed milk used here) when they prepare the food for pooja or to offer to God. Some families are adaptable and they do not mind. So if you are not aware then ask your elders about your family traditions.
👩🍳 How To Make Coconut Modak Recipe?
1) Take desiccated coconut and condensed milk in a bowl.
2) Mix really well and when you press a small portion into a ball it should come together. If not then add little milk.
3) Grease the mould using ghee. Keep the mould close and fill the mixture tightly by pressing it from the bottom hole. Open the mould and unmould the modak carefully.
4) Repeat the same for rest. Or just shape into a ladoo by making a tight, smooth ball.
5) Take semisweet chocolate in a bowl and melt into the microwave. Do remove the bowl from the microwave every 10-15 seconds, do give it a stir. Repeat this till it is melted, smooth and shiny. Or you can melt the chocolate using a double boiler method (shown in here in my eggless chocolate brownies).
6) Dip the half portion of modak one by one into the melted chocolate and arrange it back on the plate. Instead of half portion, you can cover coconut modak completely with chocolate. Let the chocolate set (it may take up to an hour). Or you can pop it into the refrigerator for a quick set.
📖 Variations For Coconut Modak
Rose flavored stuffing: stuff them by adding a teaspoon of gulkand (rose petals jam) in the center. Wondering how to stuff? Check out the mawa modak’s step-by-step photos and learn.
Flavoring the coconut modak mixture (choose anyone):
- Add a teaspoon of rose water in the mixture.
- Add ¼ teaspoon cardamom powder.
- Add 2 teaspoons saffron-infused milk.
- Add 1 ½ tablespoons rose syrup or rooh afza.
- Add 2-3 tablespoons of crushed or powdered pistachios or other nuts.
- Add 2-3 tablespoons of Hershey’s chocolate syrup or strawberry syrup. Reduce the same amount of condensed milk.
Other Quick To Make Modak Recipes
PS Tried this coconut modak recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
📋 Recipe Card
Coconut Modak Recipe (Chocolate Covered)
Ingredients
- 2 cups desiccated coconut
- ½ can (7 oz or ½ cup+2 tablespoons) Sweetened condensed milk
- 4 oz (or 115 grams or ⅔ cup) Semi-sweet chocolate
Instructions
- Make modak mixture: - Take desiccated coconut and condensed milk in a bowl.- Mix really well and when you press a small portion into a ball it should come together. If not then add little milk.
- Shape: - Grease the mould using ghee. Keep the mould close and fill the mixture tightly by pressing it from the bottom hole. Open the mould and unmould the modak carefully.- Repeat the same for rest. Or just shape into a ladoo by making a tight, smooth ball.
- Coat with chocolate: - Take semisweet chocolate in a bowl and melt into the microwave. Do remove the bowl from the microwave every 10-15 seconds, do give it a stir. Repeat this till it is melted, smooth and shiny. Or you can melt the chocolate using a double boiler method.-Dip the half portion of modak one by one into the melted chocolate and arrange it back on the plate. Instead of half portion, you can cover them completely with chocolate. Let the chocolate set (it may take up to an hour). Or you can pop it into the refrigerator for a quick set.
Notes
- Dipping into the chocolate is optional.
- You can double or triple the amount to make more quantity of modak.
- Rose flavored stuffing: stuff them by adding a teaspoon of gulkand (rose petals jam) in the center. Wondering how to stuff? Check out the mawa modak’s step-by-step photos and learn.
- Flavoring the mixture (choose anyone)
- Add a teaspoon of rose water in the mixture.
- Add ¼ teaspoon cardamom powder.
- Add 2 teaspoons saffron-infused milk.
- Add 1 ½ tablespoons rose syrup or rooh afza.
- Add 2-3 tablespoons of crushed or powdered pistachios or other nuts.
- Add 2-3 tablespoons of Hershey’s chocolate syrup or strawberry syrup. Reduce the same amount of condensed milk.
Dhiraal
Hello, Around how many modals can be made from the above measurements?
Dhiraal
Modaks*
Kanan Patel
As mentioned in the recipe card, This recipe makes 8 modak. But the number of modak can be vary depending on the size of your mould.
Rajiv
If want to use fresh coconut how to make.
Pl mail I want simple being senior citizen male.want to Bhog Ganeshji of our apartment society.
Kanan
If using fresh coconut then follow this ladoo recipe and shape into modak.