Vegan chocolate modaks to sweeten your Ganesh Chaturthi celebrations

[SwatiSood]

The country is celebrating Ganesh Chaturthi — a festival that is incomplete without modaks — with much fanfare. A delight for those with (and even without) a sweet tooth, modaks are believed to have a mythological significance, too. But who said modak, while keeping its sweetness intact, cannot be given a healthy makeover? And if you have been looking for such a recipe, celebrity trainer Yasmin Karachiwala has the perfect one for you.


Taking to Instagram, she shared the recipe for a healthy and easy-to-make chocolate modak. “I love Bounty chocolate! Do you?,” she captioned the post adding, “I figured this year why not greet Ganpati Bappa with some Bounty-inspired modaks.” “So for everyone welcoming him home,” you can prepare this quick and easy recipe, she wrote further.

“These modaks are vegan, gluten-free, and dairy-free too and you can definitely enjoy them guilt-free!!” Karachiwala wrote, before sharing the recipe. Take a look.

Ingredients

• 1 ½ cups (262g) dark compound chocolate
• 3 tablespoons fresh grated coconut
• 1 tablespoon chopped almonds
• 1 tablespoon chopped cashews
• 1 tablespoon condensed milk
• 3 tablespoons nutella

Steps In Making Chocolate Modak

1. Melt the chocolate using double boiler method. Take a vessel and fill 1/3 of it with water, put it on medium flame. Now place a large bowl on it, make sure it doesn’t touch the water.
2. In it add chopped chocolate and keep stirring it continuously till it melts. Now let it cool down for 5-7 minutes.
3. For the chocolate filling, take a bowl and add freshly grated coconut, chopped almonds, chopped cashews and condensed milk and mix till well combined.
4. In a piping bag pour the melted chocolate. Now cut the tip of the piping bag with scissors and fill the modak moulds till half.
5. Now add some coconut stuffing in the centre of every mould and above that put more melted chocolate and fill it till the top.
6. Tap the mould 3-4 times to remove any air bubbles.
7. Similarly fill the second mould with chocolate and add nutella in the centre instead of coconut filling.
8. Let the chocolate moulds set in the refrigerator for upto 10 minutes or until firm.
9. Gently remove the chocolate from the moulds by pressing the chocolate outside.
10. Store it in the refrigerator for upto 2 weeks.