TOFU MODAK

INGREDIENTS

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

METHOD

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