Kesar Coconut Modak

To make Kesar Coconut Modak, start by mixing 1 cup of milk powder with 1 cup of milk in a pan and heat it until it thickens. Then, add 1.5 cups of dissociated coconut powder, 3 tablespoons of ghee, 0.75 cup of sugar, and 0.5 teaspoon of cardamom powder. Stir the mixture well and cook for a few more minutes until everything is combined. Once done, remove from heat, let it cool slightly, and shape into modaks.

Yes, you can make Kesar Coconut Modak vegan by substituting the milk and milk powder with plant-based alternatives like almond milk and coconut milk powder. Additionally, replace ghee with coconut oil to maintain the flavor and texture while keeping it dairy-free.

To store Kesar Coconut Modak, place them in an airtight container and keep them in the refrigerator. They can last for about 5-7 days. If you want to store them for a longer period, consider freezing them. Just make sure to separate each modak with parchment paper to prevent sticking.

Kesar Coconut Modak pairs beautifully with a cup of masala chai or filter coffee, enhancing the festive experience. You can also serve them alongside other traditional sweets like laddus or barfis for a delightful dessert platter during celebrations like Ganesh Chaturthi.

If you're looking for a healthier alternative to sugar in Kesar Coconut Modak, you can use natural sweeteners like jaggery or coconut sugar. Just keep in mind that the sweetness level may vary, so adjust the quantity according to your taste preference.