Wash the betel leaves and blend them with milk and a small pinch of green food color until smooth. Set aside.

Heat clarified butter in a pan, add the desiccated coconut, and sauté for 1 minute on low heat.

Pour in the betel leaf paste and cook for 2–3 minutes until the mixture turns a beautiful green color and the raw flavor disappears.

Once cooled, fold in the rose petal jam gently. This gives the filling a floral, sweet, and refreshing twist.

Boil water with a pinch of salt and clarified butter.

Add rice flour slowly while stirring to avoid lumps.

Cover and let it steam for 2–3 minutes, then remove from heat.

Once slightly cool, knead into a soft, smooth dough.

Grease a modak mold with clarified butter.

Place a small portion of dough inside the mold and spread it thinly to form the outer shell.

Add 1–2 teaspoons of the coconut–rose jam filling in the center.

Seal with more dough, pressing gently to close the mold.

Unmold carefully to reveal beautifully shaped modaks.

Place the modaks in a greased steamer or on banana leaves.

Steam for 10–12 minutes until the outer layer turns slightly translucent.

Sweetness Control – Use less rose petal jam or swap with natural sweeteners like date paste, honey, or agave for a lighter version.

Coconut Options – Replace desiccated coconut with fresh shredded coconut for extra moisture or use unsweetened coconut to reduce sugar.

Betel Leaf Intensity – For a milder flavor, reduce the number of betel leaves; for a stronger herbal taste, add an extra one.

Indulgent Twist – Add melted dark chocolate or cocoa powder to the filling for a fusion-style dessert.

Gluten-Free & Vegan Friendly – This recipe is naturally gluten-free. To make it vegan, swap ghee with coconut oil or vegan butter.

Nut Lovers’ Version – Add chopped almonds, cashews, or pistachios to enhance texture and nutritional value.