The celebrations of Ganesh Chaturthi will come to an end on September 17, 2024, when people bid farewell to Lord Vinayak by immersing his idol in a water body. The 10-day festival will be over soon and devotees still can’t get enough of the festive spread.
Video Credit: Kunal Kapur/ YouTube
Since there are only a couple of days left to offer delicacies to Lord Ganesha, Slurrp brings you nutritious and healthy modak recipes by Reshma Bhosale, Pastry Chef at The Orchid Hotel, Mumbai.
Healthy Protein-Rich Modak
Modak is a sweet delight that you can make nutritious by adding protein-rich ingredients to the stuffing. From hazelnuts to almonds, these ingredients amplify the taste of the delicacy.
Ingredients
- 90 grams of pistachios
- 150 grams of whey protein powder
- 100 grams of peanut butter
- 2 tbsp ghee
- 450 grams of kimia dates
- 50 grams of pumpkin seeds
- 150 grams of almonds
- 75 grams of roasted cashews
- 100 grams of cocoa butter
- 90 grams of hazelnuts
- 50 grams of sunflower seeds
Method
- Grind almonds, pistachios, hazelnuts, cashew nuts, pumpkin seeds, and sunflower seeds in a food processor until coarse.
- Transfer to a mixing bowl and add whey protein powder and peanut butter.
- Add Kimia dates and mix thoroughly.
- Stir in cocoa butter until the mixture comes together.
- Grease modak moulds with ghee, fill with the mixture, press, and demould.
- Repeat until all modaks are formed.
- Garnish with silver varq and serve.
Also Read: Bollywood Celebrities Reveal The Traditional Dishes They Made For Ganesh Chaturthi
Mango And Coconut Modak
People are not just saying goodbye to Lord Ganesha but the mango season is also over. This is the last chance to prepare a traditional sweet with a tweak of the king of fruits. This recipe of modak also has coconut that amplifies the nutty flavours.
Ingredients
- 100 ml mango pulp
- 150 grams of mango-flavoured chocolate
- Edible gold dust
- 150 grams of dark chocolate
- 50 grams of roasted and desiccated coconut
Method
- Heat mango pulp in a non-stick pan until it reaches a boil.
- Melt mango chocolate using a double boiler.
- Add dark chocolate to hot mango pulp, stir in desiccated coconut, and mix until the chocolate melts.
- Remove from heat and refrigerate the mixture.
- Stir melted mango chocolate until smooth and tempered.
- Pour mango chocolate into modak moulds, tap lightly, and scrape off excess chocolate.
- Refrigerate for 30 seconds.
- Pour the chocolate back into the bowl, scrape the excess, and refrigerate for another minute.
- Fill a piping bag with mango-chocolate ganache and pipe into moulds, leaving space.
- Refrigerate for 1 minute.
- Pour melted milk chocolate into the remaining space, tap lightly, scrape off excess, and refrigerate until set.
- Demould, dust with edible gold dust, and serve.