This delightful Dulce De Leche Modak recipe is a classic fusion twist to traditional Indian desserts.
Made with 6 simple ingredients, this easy, fuss-free and no-cook modak is a perfect treat for the festival of Ganesh Chaturthi or any time you want to indulge in something sweet and exotic.
Making this easy modak recipe takes only 10 minutes of time. Just mix the ingredients, mold and chill. Your scrumptious Dulce De Leche Modak is ready to be devoured.
Molecular techniques can create playful textures and presentations in your desserts.
Table of contents
These treats offer a quick and effortless way to celebrate Vinayak Chaturthi, making them a must-try for anyone with a fondness for fusion desserts. This delightful treat with a modern twist is sure to impress your guests.
About Dulce De Leche Modak
Dulce De Leche Modak is a delectable spin on traditional modak (dessert dumpling) recipe. The creamy caramel notes from Dulce De Leche beautifully complement the traditional coconut and milk burfi flavors.
These no-cook, no-bake, easy-to-make modaks would make a preferred choice for festivals like Ganesh Chaturthi.
Only a few treats manage to express the quintessence of traditional celebrations, and this Dulce De Leche Modak recipe is certainly one of them. It is an ideal example of how Indian fusion desserts can breathe a brand-new life into authentic recipes.
Modak, the sweet dumpling, is an essential Indian dessert, especially during Ganesh Chaturthi. Modak are believed to be Lord Ganesha’s favorite, and their preparation is a significant part of the festivities.
They hold a sacred place as an offering (prasad) during Ganesh Chaturthi. Hence, it is a quintessential treat for the festive season. The classic form of modak is the “Ukadiche modak” or “steamed rice flour dumplings” filled with a delightful blend of jaggery and coconut.
Creating the Ukadiche modak every day is a somewhat time-consuming process, and when you are making modaks over the course of ten days, a touch of variety becomes enticing.
Here comes the Dulce De Leche modak, which is a delectable twist on the conventional version as they smoothly blend classic Indian dessert flavors with a modern touch.
Our Dulce De Leche Modak 10-minute recipe brings a refreshing twist to traditional time-honored modak recipe.
If you are a fan of Indian fusion desserts, then you would adore this indulging Dulce De Leche Modak recipe. Not just only during Ganesh Chaturthi, you can enjoy these dumplings on other festivals, celebrations, parties, and other special occasions.
They also make a lovely treat for a dessert buffet.
With this recipe, you can savor the intermingle flavors that will leave your palate tingling with joy. So, this festive season, try these no-cook Dulce De Leche Modak recipes and enjoy the festivities with this Vinayak Chaturthi special treat!
Love modak recipes? Then you might also like these modak recipes: Instant Mawa Modak, Dry Fruits Modak, and Coconut Rose Modak.
This Dulce De Leche Modak
✔︎ has irresistible fusion flavors
✔︎ has velvety & creamy texture
✔︎ is a 10-minute recipe
✔︎ is no-cook & no-bake
✔︎ is incredibly quick and hassle-free
✔︎ is simple and easy to make
✔︎ satisfies sweet cravings
✔︎ is a special treat for festivals
✔︎ can also be packed in gift boxes
✔︎ is versatile and customizable
✔︎ has an eye-catching appearance
✔︎ is suitable for gluten-free diets
Ingredients
- Dulce De Leche: This is the star ingredient of this dessert. It is a velvety, smooth and creamy, caramel-like sauce originated from Latin America.
Dulce De Leche is prepared by gently simmering sweetened condensed milk which acts as a sweetener and binder in this no-cook dessert recipe. The caramel flavor beautifully infuses the modak.
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Desiccated Coconut: It is added as a classic coconut burfi like element to this modak recipe. The mild, sweet coconutty flavor gives a gratifying contrast to the intense sweetness of the Dulce De Leche and creaminess of the milk powder.
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Milk Powder: Milk powder is the base for this modak recipe. It adds creaminess, velvety textures, and gives this modak its iconic texture.
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Cardamom: I have added some freshly ground cardamom powder to add warm, fragrant and slightly sweet aroma to this modak recipe. It complements the sweetness of the Dulce De Leche and milk powder base.
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Pistachios: I have also added some sliced pistachios for contrast and divine nutty crunch. They make modaks look more elegant and enticing while adding textural contrast against the smooth base.
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Rose Petals: Edible dried rose petals are used for a hint of floral fragrance and sophisticated looks. Adding dried rose petals is optional though.
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Ghee: Indian clarified butter also known as ghee is added for richness, and aromatic touch. The application of ghee to the modak mold ensures easy removal of the modaks.
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Golden Leaves: I have decorated modaks with some edible golden leaves. They embellish the brown hue of modaks with a touch of sumptuousness and luxury.
Variations
Chocolate Dulce De Leche
If you are into chocolate desserts, then try making this Choco version of modak. Simply add 1 tablespoon of cocoa powder and 1 tablespoon of chocolate chips to the modak mixture.
Dry Fruits Dulce De Leche Modak
For this variation, add some chopped dried fruits such as raisins, dried cranberries, dried apricots, chopped dates, or dried cranberries to the modak filling. These add a sweet and chewy touch complimenting the creamy base.
Vegan Dulce De Leche Modak
If you are into a vegan diet, then make a vegan version of this modak recipe. To make this vegan modak, replace the dulce de leche with coconut condensed milk or almond condensed milk. Also swap milk powder with oat milk powder and ghee with dairy-free alternatives like vegan ghee.
Fruity Dulce De Leche
For a fruity dessert flavor, you can add mango puree, strawberry puree, or peach puree to the mixture.
Coffee Dulce De Leche Modak
To make coffee dulce de leche modak, simply add 1 tablespoon of instant coffee powder to the mixture.
Other Ganesh Chaturthi recipes you might want to try are: Peanut Ladoo, Badam Ladoo, Motichoor Ladoo, Pineapple Ladoo, Atta Ladoo, Malai Ladoo, and Besan ladoo.
Serving Suggestions
These Dulce De Leche Modaks taste best when served chilled. To serve, simply garnish and chill them in the refrigerator until ready to serve.
You can serve them as a prasad. Or serve it as a dessert along with some snacks (like Samosa Pinwheels, Besan Paara (Fried, Air Fryer, and Baked Recipe), samosa), milk, and hot chai. For a penchant fusion dessert experience, serve it with a scoop of vanilla ice cream, kesar pista ice cream, or rose ice cream.
Storage Suggestions
To preserve the shape, appearance and texture of this modak, you need to store these modaks in the refrigerator. To store, place a sheet of parchment paper or plastic wrap in an air-tight container.
Then arrange the modak in a single layer and refrigerate them for up to one week. After that, they will lose their best taste and texture. Storing this modak in the refrigerator will help extend their shelf life.
Freezing: If you want to store and enjoy them for an extended period, then consider freezing them. Simply, place the modaks on a freezer safe tray and freeze for up to 4 hours or until firm.
Once frozen, place frozen modaks in an airtight container or freezer bag and freeze for up to 3 months. When you want to eat, thaw them overnight or for a few hours in the refrigerator before serving.
Important tips and tricks to make Dulce De Leche Modak
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Gather Ingredients in Advance: Keep all the ingredients handy to avoid last minute rushing.
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Grease Modak Molds: Remember the modal molds generously with ghee or butter to prevent the modak mixture from sticking. This step ensures that your modaks retain their shape when removed.
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Ingredients: To make the best tasting modaks, you need to use fresh and high-quality ingredients such as fresh milk powder, fresh desiccated coconut, and good-quality Dulce De Lech.
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Dulce De Leche: This modak recipe makes sweet but not overly sweet modaks. But you can surely sweeten it to your taste by adjusting the amount according to your desired level of sweetness. If you are using store bought ones, then keep in mind that some brands may be sweeter than others, so it’s essential to taste to find the right balance.
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Chill for Setting: Let the modaks sit in the refrigerator for at least 30 minutes. Chilling helps them firm up without losing their shape.
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Handling the Mixture: If for some reason your mixture becomes too sticky to handle, then add 1-2 tablespoons of milk powder or coconut powder to make the smooth dough.
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Ghee: Make sure to lightly grease your hands with ghee or oil. This step will help you shape the modaks without the mixture sticking to your hands.
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Fillings: I did not fill the modaks, but you can use the fillings of your choice. Fillings that taste great in this modak recipe are nuts, dried fruits, or spices. You can customize the flavor and texture to your liking.
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Unmolding: To get the perfect modak shapes, you need to press the mixture tightly to avoid any air gaps and to hold their shape. And be patient and gentle while unmolding.
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Different Shapes: If you want to create different shapes, then you can surely make this modak in different mold shapes and sizes.
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Garnish: For a colorful garnish, you can top it with colorful sprinkles. You can also garnish them with desiccated coconut, chopped nuts, edible gold or silver leaves, saffron strands, or rose petals. Also, you can brush with edible metallic paint.
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Storage: Follow the storage recommendations mentioned earlier to keep your modaks fresh and flavorful for as long as possible.
FAQ
What is Dulce De Leche?
Dulce De Leche is a Latin American sweet caramel-like sauce prepared using sweetened condensed milk. It’s widely used in various desserts to get rich, creamy and milky sweetness.
Can I use store-bought Dulce De Leche?
Yes, you can certainly use store-bought Dulce De Leche for making this recipe. The store-bought dulce de leche makes the process quicker. When using store-bought dulce de leche, just ensure it is of high quality.
Can I make these modaks vegan?
Totally, you can make a vegan version of Dulce De Leche Modaks by using dairy-free dulce de leche (made with coconut condensed milk or almond condensed milk). Also, replace traditional milk powder with non-dairy-based products such as oat milk powder.
How long can I store Dulce De Leche Modaks?
These modaks stay fresh for up to one week when stored in an airtight container in the refrigerator. For a longer shelf life, you can consider freezing them.
Can I make these modaks in advance for a festival or special occasion?
Yes, you can prepare Dulce De Leche Modaks in advance and store them in the refrigerator or freezer. This can be particularly helpful for busy festival days when you want to have desserts ready ahead of time.
Can I use nuts for the filling?
Absolutely, you can use a mix nut filling. Simply crush the nuts, mix with dulce de leche and fill these modaks with the mixed nut fillings.
Do I need special modak molds?
Traditional modak recipes are made using molds to get their distinctive shape. However, you can also use other molds. If you don’t have modak molds available, then you can also shape the modaks by hand.
How do I prevent the mixture from sticking to my hands when shaping the modaks?
To prevent the mixture from sticking, grease your hands lightly with ghee. This simple step will make shaping the modaks much easier.
Can I add other flavorings to the modak mixture?
Surely you can. I have flavored this modak recipe with cardamom. You can flavour it with different flavorings such as rosewater, kewra water, cinnamon, or nutmeg.
Dulce De Leche Modak (Step-by-step photo instructions)
How to make Dulce De Leche Modak
- In a mixing bowl, combine the desiccated coconut, milk powder, Dulce De Leche, and cardamom powder (if using). Mix everything thoroughly until you achieve a smooth mixture.
- Add pistachios, and dried rose petals and mix again until well combined. Add 1 teaspoon ghee and mix well to make a non-stick mixture.
- Grease your modak molds with a little ghee or butter to prevent sticking. Fill the greased molds with the Dulce De Leche modak mixture. Press it gently to ensure the perfect modak shape. Remove the excess mixture from the bottom and sides and carefully remove the modaks from the molds. Keep shaping modaks until all the mixture is used up.
- Garnish with edible golden leaves (if using). Place modaks on a plate and place it in the refrigerator for about 30 minutes to an hour to set. This chilling time helps the modaks hold their shape. Once set, serve the Dulce De Leche Modak as a prasad or as an after-meal dessert.
Recipe Card
Dulce De Leche Modak [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 10 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 14 modaks |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 142 calories | 1 modak |
INGREDIENTS
For Dulce De Leche Modak
- 1/2 cup desiccated coconut
- 1/4 cup milk powder
- 1/2 cup Dulce De Leche
- 1/2 teaspoon cardamom powder
- 1 teaspoon dried rose petals (optional)
- 1 teaspoon sliced pistachios (optional)
- 1 teaspoon ghee, plus more for greasing
- Edible golden leaves (optional)
- Modak mold for shaping
INSTRUCTIONS:
How to make Dulce De Leche Modak
- In a mixing bowl, combine the desiccated coconut, milk powder, Dulce De Leche, and cardamom powder (if using). Mix everything thoroughly until you achieve a smooth mixture.
- Add pistachios, and dried rose petals and mix again until well combined. Add 1 teaspoon ghee and mix well to make a non-stick mixture.
- Grease your modak molds with a little ghee or butter to prevent sticking. Fill the greased molds with the Dulce De Leche modak mixture. Press it gently to ensure the perfect modak shape. Remove the excess mixture from the bottom and sides and carefully remove the modaks from the molds. Keep shaping modaks until all the mixture is used up.
- Garnish with edible golden leaves (if using). Place modaks on a plate and place it in the refrigerator for about 30 minutes to an hour to set. This chilling time helps the modaks hold their shape. Once set, serve the Dulce De Leche Modak as a prasad or as an after-meal dessert.
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NOTES:
- Remember the modal molds generously with ghee or butter to prevent the modak mixture from sticking. This step ensures that your modaks retain their shape when removed.
- To make the best tasting modaks, you need to use fresh and high-quality ingredients such as fresh milk powder, fresh desiccated coconut, and good-quality Dulce De Lech.
- This modak recipe makes sweet but not overly sweet modaks. But you can surely sweeten it to your taste by adjusting the amount according to your desired level of sweetness. If you are using store bought ones, then keep in mind that some brands may be sweeter than others, so it's essential to taste to find the right balance.
- Let the modaks sit in the refrigerator for at least 30 minutes. Chilling helps them firm up without losing their shape.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/dulce-de-leche-modak/