Ingredients
Makes 14 modaks. Scale using the Modak Calculator. Tap any ingredient to tick it off.
Method
Grind pistachios
Pulse shelled pistachios (skins on) to coarse powder — leave texture, do not make paste. The green skins give the modak its natural colour.
Sugar syrup
Dissolve icing sugar in 2 tbsp water. Bring to one-string consistency. Remove from heat.
Combine
Add pistachio powder to hot syrup off heat. Add gulkand, rose water, cardamom. Knead with buttered hands. Gulkand adds moisture and visible pink streaks — do not over-mix, keep the speckled pink-green effect.
Shape and garnish
20g portions. Press into greased mould or hand-shape. Press a dried rose petal and 2–3 pistachio slivers onto surface. Refrigerate 30 minutes.
Present
Arrange rose-petal-side up. The pale green domes with pink rose petals and pistachio garnish are extraordinary. These are an artwork.
Tips & Variations
2 tbsp adds noticeable rose flavour and pink streaks. 3 tbsp for stronger rose. Gulkand adds moisture — if dough is too soft with 2 tbsp, reduce slightly.
12 in a clear box with silver ribbon — one of the most striking modak gift presentations possible.
About This Recipe
Rose pistachio modak is a deliberate aesthetic statement. The pairing of pistachio and rose is one of the great Persian and Mughal flavour combinations, absorbed completely into Indian sweet-making. In modak form — with the green of pistachio and pink of rose petals — the result is a confection that looks like it was designed by a jeweller.