If Ganapati Can Eat Modak, Why Can’t We? ‘Samjha Karo! Diabetes Hai!’

By OB Bureau On Sep 10, 2021

New Delhi: Ganapati Bappa has come home today bringing glad tidings. We’re all rejoicing because the elephant-God brings with him an energy and an untold joy. Bappa loves eating Modaks and so do we. There is a difference. Bappa doesn’t have diabetes, whereas you and I have either type 2 diabetes, borderline diabetes or worse are on insulin. But what to do? Modak to khana hi hai!

So, here are recipes for those who must have Modaks and keep raising their sugar level at the same time.

For this recipe, shared by NDTV Food you need:

400 gms seedless dates
100 gms almonds
100 gms cashew nuts
100 gms walnuts
100 gms raisins
100 gms dry coconut
30 gms poppy seeds
1 tsp ghee

11 steps to make it

1. Chop all the nuts – cashew nuts, almonds and walnuts, seedless dates and dry coconut pieces to fine pieces.

2. Dry roast the chopped nuts one by one separately for 1-2 minutes taking care that they would not get burnt, remove them and keep them aside on a plate.

3. Dry roast coconut pieces until they turn slight brown in colour and remove them aside too. In the same pan add poppy seeds and roast them slightly until they start popping, remove and keep aside.

4. Heat ghee in the same pan and add chopped dates and raisins and fry continuously until it comes together and becomes like a thick mass. This takes 4-5 minutes roughly.

5. Do not leave it unattended as the raisins might get burnt. Switch off and let it cool slightly.

6. Grind the roasted nuts with dry coconut pieces and poppy seeds to a coarse powder in pulse mode. I like the bite of dry fruits, so I do not powder them completely and hence keep them very course. It is your wish to grind them how you want. Remove the mixture aside into a plate.

7. Now add the date-raisin mixture and pulse it in the mixer to get a coarse mixture. Grind it smoothly or keep it coarse as per your wish.

8. Take out the mixture into the same pan and add coarsely ground nuts and mix nicely and bring it back on the flame and stir continuously for 2-3 mints until the mixture becomes slightly sticky and hold the dry fruit mixture nicely.

9. Remove the mixture to a plate and let it cool slightly until you can handle it with bare hands.

10. Press the mixture slightly hard to form a sticky mass.

11. Make gooseberry sized balls out of it and place them in a Modak press in moulds it tightly by levelling the down and pressing it firmly to get Modak shaped ladoo. If you do not have Modak press you can make into a ladoo.

Beetroot Modak

Grated coconut
Beetroot puree – 1 cup
Sugar-Free
Elaichi
For covering:
Water ¼- 1 cup
Rice flour- 1 cup
Salt – a pinch
Jaggery

How to make it

Boil ½ cup water by adding a pinch of salt.

Add powdered rice in that water and make dough out of it.

Heat a pan. Add grated coconut, beetroot, Sugar Free Natura, elaichi powder and mix it well.

Once mixed well, add jaggery to this mixture and let it melt properly and let it cool.

Stuff this mixture into small dough balls and mould them into a Modak’s shape.

The beetroot Modak is now ready to eat.

TV actress Juhi Parmar also shared her guilt-free Modak recipe.

Ingredients

Dates
Walnuts
Almonds
Cashews
Cinnamon powder
Modak mould
Ghee

How to make it

De-seed and grind dates.
Lightly roast dry fruits and then coarsely grind them.
Mix with ground dates.
Add cinnamon powder. Mix well.
Apply little ghee in the Modak mould.
Put the prepared mixture in the mould and fill it properly.
Modak is ready.