Healthy modak recipes you must try this Ganesh Chaturthi

Come Ganesh Chaturthi, and we can’t wait to get our hands on the many varieties of delicious modaks available in the market. However, if you are on the road to weight loss, or even healthy eating, the amount of sugar in modaks might give you nightmares. Not anymore! Try out these healthy modak recipes that will surely make this Ganesh Chaturthi a guilt-free experience. If you are wondering how to make a healthy modak, then the key lies in using healthy ingredients, adding whole grains, nuts, and seeds, as well as eating them at the right time of the day. Read on for some healthy modak recipes, as well as tips on how to make this Ganesh Chaturthi a healthy experience for you and your family.

What is modak?

Modak is an Indian dessert, with an outer shell made of rice flour or wheat flour and a sweet filling inside. “Guilt-free modaks often use healthier ingredients like natural sweeteners (like stevia or coconut sugar), whole grains, or nut flours. These alternatives can reduce the amount of refined sugar and unhealthy fats in your diet,” says the dietitian. The Shah of Kejal. Modak with date stuffing is also delicious and healthy. Check this out modak date recipe.

6 Healthy Modak Recipes

Eating Modak without guilt during Ganpati celebrations is a great way to enjoy the festivities while keeping your health goals in mind. Try these healthy modak recipes.

1. Dry Fruit Modak

Ingredients:

6 Figs
8 seedless dates
15-16 Almonds
1 teaspoon walnuts
3-5 Brazil nuts
2 tablespoons peanuts
5-6 Pistachios
9-10 Cashews
1 teaspoon sesame seeds 1 teaspoon Chironji
1 teaspoon Khus Khus
1 teaspoon desiccated coconut 1 tablespoon ghee
10 raisins, chopped
5 apricots, chopped
1 teaspoon cardamom powder

Method

• Soak the figs and dates in separate bowls for two hours each.
• Grind the nuts in a grinder
• Heat the ghee in a pan, add the chopped walnuts and brown them well.
• Take another pan and dry toast the sesame seeds, chironji, khuskhus and desiccated coconut.
• Grind the soaked dates and figs into a thick paste.
• Heat the ghee in another pan, add the pasta, brown it well and add the chopped raisins, Brazil nuts and apricots.
• Add the chopped and fried fruit to the pan and mix well to blend it perfectly with the pasta.
• Add the coconut mixture and cardamom powder. Mix the ingredients well with the paste to form a thick paste.
• Shape the dough into modak ravioli, using your hands or a modak mold.
  Serve the modaks.

2. Beetroot and coconut modak

Ingredients

1 cup grated coconut
1/2 cup finely grated raw beetroot
1/2 cup jaggery, grated
1/4 cup chopped almonds
1/4 cup raisins
1/2 teaspoon cardamom powder
1 tbsp ghee

Instructions

• Heat ghee in a pan. Add grated beetroot and cook until soft. Add grated coconut, jaggery, almonds and raisins. Cook until the mixture thickens and the jaggery dissolves.
• Add the cardamom powder and mix.
• Once cooled slightly, shape into modaks.
• Let them cool completely before serving.

3. Baked Modak

Ingredients

For the filling
Freshly grated coconut – 2 tbsp Jaggery (gud) – ½ tbsp
Poppy seeds (toasted and roughly chopped) – 1 tsp Cardamom powder – ½ tsp
Ground nutmeg – ¼ teaspoon For coating
Rice flour – ½ cup Water – as needed
Salt – to taste

Directions

• Mix the coconut and jaggery (gud) in a glass dish and microwave, covered, on high power for 2 minutes.
• After 2 minutes, remove from oven and add cardamom powder, nutmeg powder and toasted poppy seeds.
• Take water and salt in a glass bowl. Cover and microwave on high for 1 to 2 minutes until the water starts to boil. Add rice flour, sprinkle water over it, cover and microwave again on medium for 2 minutes.
• After 2 minutes, remove from the oven and knead in the food processor or by hand until you obtain a smooth dough.
• Prepare equal portions of filling and dough. Take a portion of dough, make a round ball, gently pressing the center of the ball with your thumb, make a cup of the ball, put a portion of filling inside it, shape and close the modak. Shape all the remaining modaks in the same way.
• In a microwave steamer take 1/4 cup of water. Keep the net inside, dip each modak in the water and keep it in the steamer. Now cover and microwave on medium power for 5 to 6 minutes. After 2 minutes of rest remove from the oven. The modak is ready! Serve hot with ghee.

Special Tips: Do not overcook modak by steaming. It will become tough if overcooked.

4. Gulkand and Makhana Modak

Ingredients:
1 cup makhana (fox nuts)
1/2 cup gulkand
1/4 cup grated coconut
1/4 cup chopped cashews or almonds
1/4 cup finely chopped dates
1/2 teaspoon cardamom powder
1 tablespoon ghee or coconut oil

Instructions

• Heat a pan on medium heat and roast the makhana until crispy.
• Let them cool. Once cooled, grind them into a coarse powder.
• In a bowl, combine makhana powder, grated coconut, chopped cashews or almonds, chopped dates and cardamom powder. Mix well.
• Gently fold in the gulkand. If the mixture is too thick, you can add a little ghee or coconut oil to help bind it.
• Lightly grease your hands or use a modak mold. Take small portions of the mixture and shape them into modaks. Press firmly to ensure they retain their shape.
• Arrange the shaped modak on a baking paper-lined plate. Refrigerate for about 30 minutes to an hour to firm up and solidify.
• Serve gulkand and makhana modak as a delicious treat. They are perfect for festive occasions or as a special snack.

5. Healthy Modak Baklava

Ingredients:

For the filling:
1 cup chopped walnuts (a mix of walnuts, almonds and pistachios)
1/4 cup chopped dried figs or dates (for natural sweetness)
1/4 cup finely chopped dark chocolate or cocoa nibs (optional, for a hint of chocolate flavor)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 tablespoon honey or maple syrup (optional, for added sweetness)

For the Modak shell:
12-15 sheets of whole wheat filo pastry (or store-bought filo pastry, preferably low in fat and sugar)
2 tablespoons melted coconut oil or ghee (for brushing the filo pastry)
1/4 cup coconut flour or almond flour (for dusting between layers)
• For the light syrup:
• 1/4 cup water
• 2 tablespoons honey or maple syrup
• 1/2 teaspoon rose water or vanilla extract (optional)

Instructions

• In a bowl, combine chopped walnuts, dried figs or dates, dark chocolate or cocoa nibs, cinnamon and cardamom. For extra sweetness, add honey or maple syrup and mix well.
• If using store-bought filo pastry, defrost it following the instructions on the package.
• Preheat oven to 175°C (350°F).
• Lightly brush each sheet of filo pastry with melted coconut oil or ghee and stack them on top of each other. Sprinkle a thin layer of coconut flour or almond meal between each sheet to prevent sticking and add some texture.
• Using a modak mold or muffin tin, cut the layered filo pastry into squares or circles that fit the mold. Gently press the layers into the mold to form a shell. Fill with the prepared mixture.
• Bake in a preheated oven for about 15-20 minutes, or until the filo pastry is golden and crispy. Keep an eye on them to prevent them from burning.
• While the modaks are cooking, make the light syrup. In a small saucepan, combine the water and honey (or maple syrup). Heat over medium heat until the syrup thickens slightly. Add rose water or vanilla extract.
• Once the modaks are removed from the oven and still hot, brush them lightly with the hot syrup to make them shiny and add flavour.
• Allow the modaks to cool completely before removing them from the mold.
  Enjoy your healthy modak baklava with a cup of tea or as a holiday treat!

6. Blueberry and oat modak

Ingredients:
• 1 cup fresh or frozen blueberries
• 1/2 cup of oat flakes
• 1/4 cup almond flour
• 1/4 cup chopped walnuts
• 2 tablespoons honey or maple syrup (optional)
• 1/2 teaspoon vanilla extract (optional)
• 1 teaspoon chia seeds

Instructions:

• Blend the blueberries until you get a smooth puree.
• In a bowl, mix the blueberry puree with the rolled oats, almond flour and chopped walnuts. Add honey or maple syrup and vanilla extract if using and add the chia seeds.
• Shape the mixture into modaks, using your hands or a mold.
• Let cool for 30 minutes to firm up.

By replacing the fattening fillings with fruits and nuts, you can make your modak really nutritious and healthy. Make sure to check out some healthy prasad ideas also for Ganesh Chaturthi.

What is the best time to eat modak?

A healthy modak can be enjoyed at different times of the day. However, it should be paired with other healthy options.

• Eating a modak in the morning can give you an energy boost and satisfy a sweet tooth early in the day. Pair it with a protein source like Greek yogurt or a handful of nuts for a balanced snack, says Shah
• Modaks can be a good source of energy and nutrients after a workout, especially if they contain ingredients like nuts, seeds, or fruit. Choose a modak recipe that includes ingredients like nuts or dates to restore energy and aid recovery, such as a dry fruit modak, Shah recommends.
• A modak can be a great option to curb afternoon cravings and keep your metabolism going. Opt for a modak that’s high in fiber and protein to keep you feeling fuller for longer, says Shah.
• If you’re craving something sweet, a modak can be a healthier alternative to other sugary desserts. Go for the blueberry one. Limit your serving to 1 and choose modaks made with natural sweeteners and healthy ingredients, says Shah