Hindustan Times (Patna) - Live - - Lifestyle - By chef Sunny Pun­jabi


1/2 cup hard tofu, 1/2 cup co­conut pow­der, 1/2 cup al­mond flour, 1/2 cup sugar sub­sti­tute, 1/2 tsp car­damom pow­der, a few strands of saf­fron soaked in rose wa­ter, 2-3 tbsp co­conut oil, 1/2 cup soya milk


Crum­ble Tofu nicely with­out any lumps. If the tofu is very grainy, you can pulse it in mixer for a cou­ple of sec­onds In a thick pan add crum­bled tofu, co­conut pow­der, al­mond flour, soya milk, saf­fron strands and stir un­til they mix prop­erly. Add co­conut oil to it and keep stir­ring un­til it forms a thick mix­ture. If the mix­ture sticks to the pan, add another tbsp of co­conut oil to it Keep stir­ring un­til the mix­ture is com­pletely dry and forms a thick dough. Switch off the flame and let it cool down Mean­while grind car­damom to a fine pow­der Add sugar sub­sti­tute (re­serve 2tbsp and add rest) to the slightly warm tofu mix­ture and mix well. Knead it so that the sugar sub­sti­tute will get dis­trib­uted through­out the sweet. Check the sweet­ness if you feel that it is less you can add the re­main­ing sugar-free oth­er­wise it is fine Make a goose­berry-sized ball and press it us­ing a modak mould to give it the de­sired shape

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