CHOCOLATE AND CRANBERRY MODAK

INGREDIENTS

20gm almonds, 30gm cashew, 30gm oats, 10gm desiccated coconut, 15gm cranberries, unsweetened, 2tbsp sugar-free soy milk, 1/2tsp dark cocoa powder, 7 to 8 strands saffron, 1/2tsp cold pressed coconut oil, silver leaf, for garnish

METHOD

In a saucepan, add the almonds, cashews, desiccated coconut, cocoa powder and oats Roast the mixture till the dry fruits are roasted lightly Once the mixture has cooled, blend it in a food processor to make it into a fine powder Make a separate paste of cranberries and mix in the dry ingredients Warm the soy milk and dissolve the saffron strands Add the saffron milk and the cranberry paste to the dry mixture Take a modak mould, grease it with coconut oil and start filling in the mixture Once it is set, garnish with silver leaf and chopped cranberries, and serve