Come Ganesh Chaturthi, and we cannot wait to get our hands on numerous varieties of yummy modaks available in the market. However, if you are on the weight loss, or even healthy eating, wagon, the amount of sugar in modaks might be giving you nightmares. Not any more! Try out these healthy modak recipes that are sure to make this Ganesh Chaturthi a guilt-free experience. If you are wondering how to make healthy modak, then the key lies in using healthy ingredients, adding whole grains, nuts and seeds, as well as eating these 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 Sweet, which has an outer shell made up of rice flour or wheat flour, and a sweet filling inside. “Guilt-free modaks often use healthier ingredients like natural sweeteners (such as 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 dietician Kejal Shah. Modaks with date fillings are also delicious as well as healthy. Check out this dates modak recipe.

6 recipes of healthy modaks

Eating guilt-free Modak during Ganpati celebrations is a great way to enjoy the festivities while keeping your health goals in mind. Try out these healthy modak recipes.

1. Dry fruit modak

Ingredients:

6 Figs

8 SeedlessDates

15-16 Almonds

1 tsp Walnuts

3-5 BrazilNuts

2 tbsp Peanuts

5-6 Pistachios

9-10 Cashewnuts

1 tsp Sesame Seeds 1 tsp Chironji

1 tsp Khus Khus

1 tsp Desiccated Coconut 1 Tbsp Ghee

10 Raisins, chopped

5 Apricots, chopped

1 tsp 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, put the ground nuts in the pan, and sauté well.
• Take another pan and dry roast the sesame seeds, chironji, khuskhus, and desiccated coconut in it.
• Grind the soaked dates and figs into a thick paste.
• Heat ghee in another pan, put in the paste, sauté well, and add the chopped raisins, brazil nuts and apricots.
• Add ground fry fruits to the pan and mix well to infuse them perfectly with the paste.
• Add the coconut mixture and cardamom powder. Mix the ingredients well with the paste to form a thick mixture.
• Shape the paste into modak dumplings using either the hands or a modak mould.

  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 almonds, chopped

1/4 cup raisins

1/2 tsp cardamom powder

1 tbsp ghee

Instructions

• Heat ghee in a pan. Add grated beetroot and cook until it softens. Add grated coconut, jaggery, almonds, and raisins. Cook until the mixture thickens and the jaggery melts.
• Stir in cardamom powder.
• Once cooled slightly, shape into modaks.
• Allow them to cool completely before serving.

3. Baked Modak

Ingredients

For stuffing

Freshly grated coconut - 2 tbsp Jaggery (gud) - ½ tbsp

Poppy seeds (roasted and coarsely crushed) - 1 tsp cardamom powder - ½ tsp

Nutmeg powder - ¼ tsp For Covering

Rice flour - ½ cup Water- as needed

Salt - as per taste

Directions

• Mix coconut and jaggery (gud) in a glass dish, microwave covered on high power for 2 minutes.
• Remove from oven after 2 minutes and mix cardamom powder, nutmeg powder, and roasted poppy seeds in it.
• Take water, and salt in a glass bowl. cover and microwave on high for 1 to 2 minutes till water starts boiling. Mix rice flour in it, spray water on it, cover and again microwave on medium power for 2 minutes.
• After 2 minutes remove from oven, and knead in processor or by hand to make a smooth dough.
• Make equal portions of stuffing and dough. Take one portion of dough, make a round ball, gently pressing the centre of the ball using your thumb make a cup of the ball, place one portion of the stuffing in it, and shape and close the modak. Mould all remaining modaks in the same way.
• In a microwave steamer take 1/4 th cup water. Keep the mesh in it, dip each modak in water and keep it in a steamer. Now cover and microwave on medium power for 5 to 6 minutes. After 2 minutes standing remove from oven. Modak is ready! Serve hot with ghee.

Special tips- Do not oversteam the modak. It will become hard by overcooking.

While making a modak, be careful not to overcook it, it might become hard. Image courtesy: Adobe Stock

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 tsp cardamom powder

1 tbsp ghee or coconut oil

Instructions

• Heat a pan on medium flame and roast the makhana until they become crispy.
• Allow them to cool. Once cooled, grind them into a coarse powder.
• In a mixing bowl, combine the 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 together.
• Lightly grease your hands or use a Modak mould. Take small portions of the mixture and shape them into modaks. Press firmly to ensure they hold their shape.
• Place the shaped modaks on a plate lined with parchment paper. Refrigerate them for about 30 minutes to an hour to firm up and set.
• Serve the gulkand and makhana modaks as a delightful treat. They are perfect for festive occasions or as a special snack.

5. Healthy Baklava Modak

Ingredients:

For the Filling:

1 cup chopped nuts (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 touch of chocolate flavour)

1/2 tsp ground cinnamon

1/2 tsp ground cardamom

1 tbsp honey or maple syrup (optional, for added sweetness)

For the Modak Shell:

12-15 sheets of whole wheat phyllo dough (or store-bought phyllo dough, preferably low in fat and sugar)

2 tbsp melted coconut oil or ghee (for brushing the phyllo dough)

1/4 cup coconut flour or almond flour (to dust between layers)

• For the Light Syrup:

• 1/4 cup water

• 2 tbsp honey or maple syrup

• 1/2 tsp rose water or vanilla extract (optional)

Instructions

• In a bowl, combine the chopped nuts, dried figs or dates, dark chocolate or cocoa nibs, cinnamon, and cardamom. If you want extra sweetness, add honey or maple syrup and mix well.
• If using store-bought phyllo dough, thaw it according to package instructions.
• Preheat your oven to 350°F (175°C).
• Lightly brush each sheet of phyllo dough with melted coconut oil or ghee and place them on top of each other. Dust a thin layer of coconut flour or almond flour between each sheet to prevent sticking and add a bit of texture.
• Using a modak mould or a muffin tin, cut the layered phyllo dough into squares or circles that fit the mould. Gently press the layers into the mould to form a shell. Fill with the prepared mixture.
• Bake in the preheated oven for about 15-20 minutes, or until the phyllo dough is golden and crispy. Keep an eye on them to avoid burning.
• While the modaks are baking, prepare the light syrup. In a small saucepan, combine 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 out of the oven and still warm, lightly brush them with the warm syrup to give them a glossy finish and added flavour.
• Allow the modaks to cool completely before removing them from the mould.

  Enjoy your healthy baklava modaks with a cup of tea or as a festive treat!

6. Blueberry and Oat Modak

Ingredients:

• 1 cup fresh or frozen blueberries

• 1/2 cup rolled oats

• 1/4 cup almond flour

• 1/4 cup chopped walnuts

• 2 tbsp honey or maple syrup(optional)

• 1/2 tsp vanilla extract(optional)

• 1 tsp chia seeds

Instructions:

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

Modaks can be enjoyed at any time of the day, as long as they are teamed up with something healthy, and had in modertation. Image courtesy: Pexels

By replacing fattening fillings with fruit and nuts, you can make your modak truly nutritious as well as healthy. Make sure to check out some healthy prasad ideas for Ganesh Chaturthi as well.

What is the best time to eat modak?

A healthy modak can be enjoyed at different times of the day. However, they need to be teamed up with other healthy options.

• Eating a modak in the morning can provide a boost of energy and satisfy sweet cravings early in the day. You may pair it with a protein source like Greek yoghurt or a handful of nuts to create 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 fruits. Choose a modak recipe that includes ingredients like nuts or dates to replenish energy and aid in recovery, like a dry fruit Modak, recommends Shah.

• A modak can be a great option to curb afternoon cravings and keep your metabolism active. Opt for a modak with high fibre and protein content to keep you fuller for longer, says Shah.

• If you’re craving something sweet, a modak can be a healthier alternative to other sugary desserts. Choose the Blueberry one. Limit portion size to 1 and choose modaks made with natural sweeteners and wholesome ingredients, says Shah

Read Also: Lord Ganesha’s Fav Dish - Bellam Paala Thalikalu Recipe