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Modak Ice Cream Recipe: Make This Creamy Coconut-Jaggery Dessert At Home Recipe

Recipe By Slurrp Editorial
What if a modak could be cold, creamy, and every bit as indulgent as your favourite ice cream for Ganesh Chaturthi? This decadent take on Modak dessert bites combine homemade, velvety vanilla ice cream with a fragrant coconut-jaggery filling, then get moulded into the unmistakable pleated shape of the familiar festive sweet. Rich, nutty and wonderfully nostalgic, these modaks are a playful dessert with plenty of drama.
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Modak Ice Cream Recipe: Make This Creamy Coconut-Jaggery Dessert At Home
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Ingredients for Modak Ice Cream Recipe: Make This Creamy Coconut-Jaggery Dessert At Home Recipe

  • 62.50 ml full-fat whipping cream
  • As required chilled
  • 25 g sweetened condensed milk
  • 0.13 tsp Vanilla extract
  • As required ½ tsp ground cardamom
  • As required A pinch of salt
  • 12.50 g Fresh grated coconut
  • 10 g Jaggery
  • As required Finely grated
  • 1/4 tbsp Milk
  • 0.13 tbsp Ghee
  • As required ¼ tsp cardamom powder
  • As required ¼ tsp Nutmeg powder
  • 1/4 tbsp Finely chopped cashews
  • 0.13 tbsp Finely chopped pistachios
  • 0.13 tsp sesame seeds
  • 1/4 tbsp Finely chopped pistachios
  • 0.13 tbsp Toasted desiccated coconut
  • As required a few saffron strands
  • 0.13 tsp chopped cashews

Directions: Modak Ice Cream Recipe: Make This Creamy Coconut-Jaggery Dessert At Home

  • STEP 1.Heat ghee in a small non-stick pan over low heat. Then add fresh grated coconut and sauté for 2–3 minutes until fragrant, without letting it brown.
  • STEP 2.Now add your grated jaggery and milk. Stir continuously until the jaggery melts and the mixture becomes thick, glossy, and cohesive.
  • STEP 3.Time to pour in cardamom, nutmeg, chopped cashews, pistachios, and sesame seeds. Cook for another minute, then remove from the heat and allow the mixture to cool completely.
  • STEP 4.Time to make the ice cream. Pour your chilled whipping cream into a large bowl and whip it until soft, fluffy peaks form. Then add condensed milk, vanilla, cardamom, and a pinch of salt.
  • STEP 5.Fold everything together gently until smooth and creamy. Do not overmix, as you want to retain as much air as possible for a soft, luscious texture.
  • STEP 6.Now prepare your modak moulds. Use clean silicone modak moulds for easy release. Spoon a layer of the ice-cream mixture into each mould, filling it roughly one-third of the way.
  • STEP 7.Then make a small indentation in the centre of the ice cream and add 1–2 teaspoons of the cooled coconut-jaggery filling. Do not overfill, or the centre will spill out when the modak is closed.
  • STEP 8.Cover the filling completely with more ice-cream mixture, filling each mould almost to the top. Smooth the surface gently with a spatula.
  • STEP 9.Cover the moulds and freeze for at least 6–8 hours, preferably overnight. The modaks need to be completely firm before unmoulding.
  • STEP 10.Remove the moulds from the freezer and leave them at room temperature for 1–2 minutes. Now gently peel the silicone away from each modak, starting from the wider base, then place the frozen modaks on a chilled serving plate.
  • STEP 11.Garnish immediately with chopped pistachios, toasted coconut, saffron strands, and a few chopped cashews. For an especially indulgent finish, drizzle a little warm jaggery syrup over the top just before serving.
  • STEP 12.Serve straight away while the exterior is beautifully firm and the coconut-jaggery centre remains deliciously chewy and rich.
Nutrition
value
365
calories per serving
31 g Fat5 g Protein15 g Carbs2 g FiberOther

Current Totals

  • Fat
    31g
  • Protein
    5g
  • Carbs
    15g
  • Fiber
    2g

MacroNutrients

  • Carbs
    15g
  • Protein
    5g
  • Fiber
    2g

Fats

  • Fat
    31g

Vitamins & Minerals

  • Calcium
    96mg
  • Iron
    < 1mg
  • Vitamin A
    183mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    15mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    47mg
  • Manganese
    < 1mg
  • Phosphorus
    132mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp Editorial