Photo: Prakrutim · CC BY-SA 4.0 · Wikimedia Commons

Maharashtra · Dessert

Gulkand Modak

A fragrant variation of the classic modak where the standard coconut-jaggery filling is elevated with gulkand (rose petal preserve) and fennel seeds — creating a sweet, floral, cooling dessert that merges the sacred Ganesh Chaturthi tradition with the therapeutic cooling properties of gulkand. Popular in Mumbai households and increasingly common at upscale mithai shops.

🧺 Ingredients

• 1 cup (90 g) fresh grated coconut
• ½ cup (80 g) jaggery, grated
• 3 tbsp gulkand (rose petal jam — available at Indian grocery stores)
• 1 tsp fennel seeds (saunf), coarsely pounded
• ½ tsp cardamom powder
• 1 tbsp poppy seeds, dry-roasted
• 1 tsp ghee
• 1 cup (150 g) fine rice flour
• 1 cup water
• 1 tsp ghee
• ¼ tsp salt

👩‍🍳 How to make Gulkand Modak

1. Heat 1 tsp ghee in a pan over medium heat.
2. Add coconut and jaggery together.
3. Cook, stirring, for 6–8 minutes until jaggery melts and mixture thickens.
4. Remove from heat.
5. Cool for 5 minutes — not completely, just warm.
6. Add gulkand, fennel, cardamom and poppy seeds.
7. Mix gently.
8. The heat from the coconut-jaggery will warm the gulkand just enough to meld the flavours without killing the floral rose aroma.
9. Cool completely before filling. *Adding gulkand while mixture is too hot destroys the rose fragrance — always add off-heat.*
10. Follow the exact same method as Ukadiche Modak (Recipe 1, Step 2): boiling water + salt + ghee → add rice flour all at once → stir vigorously for 2–3 min → knead warm until smooth.
11. Cover with wet cloth.
12. Follow Ukadiche Modak (Recipe 1, Steps 3–4): grease palms with ghee, flatten dough disc, fill with 1½ tbsp filling, pleat the edges into 8–10 pleats, seal at the top into mudi.
13. Steam on muslin-lined steamer over high heat for 12–15 minutes until translucent and shiny.
14. Serve warm with a drizzle of ghee.

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