Hindustan Times ST (Jaipur) - Hindustan Times (Jaipur) - City - - Time Out - Saro­jini Jose By Chef Ya­jur Khanna By Chef Shru­tika Kohli

With life­style diseases ris­ing, most peo­ple have taken to the idea — preven­tion be­ing bet­ter than cure. So, from be­ing an ar­dent ve­gan to fol­low­ing a strict ke­to­genic diet, the pref­er­ences of the health con­scious lot are di­verse. Most of these op­tions have lim­i­ta­tions, when it comes to sweets and desserts. And as the fes­tive sea­son be­gins, one is tempted to dive into a plate of modaks. How­ever, to en­sure that your food re­stric­tions don’t come in the way of cel­e­bra­tions, we took some in­puts from chefs to tell you how to make modaks with­out com­pro­mis­ing on health. 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 IN­GRE­DI­ENTS For the outer cov­er­ing: 1 cup rice flour, 1.5 cup wa­ter, 1tsp salt, few drops of oil

For the fill­ing: 1 cup fresh grated co­conut, 1/2 cup su­gar sub­sti­tute (grated jag­gery, op­tional), 1tbsp oil, 1tsp car­damom pow­der, 1tsp nut­meg pow­der

METHOD Take wa­ter in a ves­sel and add few drops of oil and some salt. Bring wa­ter to a boil, add the rice flour and stir on low flame for 30 sec­onds Then switch off the gas and mix with a thick spat­ula. Cover with a lid for five min­utes Al­low the dough to cool or you could knead the dough while it’s hot with gloves. Let the dough rest and come to room tem­per­a­ture Mean­while, make the fill­ing. Take a heavy bot­tomed pan Add freshly grated co­conut, su­gar sub­sti­tute. Keep stir­ring the mix­ture for three to four min­utes. Lastly, add car­damom and nut­meg pow­der. Mix well. Switch off the gas, don’t over­cook the mix­ture. Place some cold wa­ter with ice cubes. Ap­ply wa­ter over your palm. Make small balls of the dough Flat­ten the balls with your palms gen­tly in a round shape. En­sure that the discs are nei­ther too thick nor thin. Put a por­tion of co­conut mix­ture over the cen­tre of the round disc. Make sure the disc has no cracks. Now form pleats to­ward the edges or just get the edges to­gether and close them to­wards the top. The modak should take a con­i­cal shape Al­ter­na­tively, you could grease the mould of the modak and place the dough in the mould. Then give shape with your fore­fin­ger. Be care­ful while mak­ing the modak as it might break. Be gen­tle and it will shape well Now place the modaks on a steamer and steam for seven to eight mins. You will see that the tex­ture has changed and it’s cooked. If you don’t have a steamer then fill one big ves­sel with wa­ter and place a slot­ted dish or ves­sel over the wa­ter. Place the modaks over the slot­ted dish. Cover it with a lid and steam for seven to eight min­utes on medium heat. Al­ter­na­tively, you could steam the modaks in a pres­sure cooker for eight to 10 min­utes on low or medium heat

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