SAY MORE-YA TO MODAKS

VEGAN AND GLUTEN-FREE MODAK

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 1 cup rice flour, 1.5 cup water, 1tsp salt, few drops of oil 1 cup fresh grated coconut, 1/2 cup sugar substitute (grated jaggery, optional), 1tbsp oil, 1tsp cardamom powder, 1tsp nutmeg powder 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