Pink Coconut Modak

To make Pink Coconut Modak, start by combining 2.5 cups of desiccated coconut, 1 cup of milk, 0.5 cup of milk powder, 0.33 cup of sugar, and 1 tsp of cardamom powder in a mixing bowl. Then, add 0.25 cup of beetroot juice to the mixture and mix well until all ingredients are fully combined. Shape the mixture into small modak forms and garnish each with a pistachio.

Yes, you can make Pink Coconut Modak dairy-free by substituting the milk with a plant-based alternative like almond milk or coconut milk. Additionally, ensure that the milk powder is replaced with a vegan option, such as soy milk powder or a similar product.

If you don't have desiccated coconut, you can use fresh grated coconut instead, but be mindful of the moisture content. For sugar, you can substitute with coconut sugar or a natural sweetener like maple syrup, adjusting the quantity to taste. If you want to avoid beetroot juice, you can use other natural colorings like pomegranate juice for a different hue.

To keep your Pink Coconut Modak fresh, store them in an airtight container at room temperature for up to 2-3 days. If you want to keep them longer, you can refrigerate them for up to a week. Just make sure to let them come to room temperature before serving for the best texture.

Pink Coconut Modak pairs beautifully with a cup of masala chai or cardamom tea. You can also serve them alongside other festive sweets like laddus or barfis for a delightful dessert platter during celebrations.