Modak
In keeping up with the holidays, we celebrated Lord Ganesha's arrival, which is usually accompanied with "modak" in our family. Here is an IBD twist on it without cover but equally delicious. Recipe below
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Ingredients
Frozen grated fresh coconut - easily available in Indian stores
Oat or Almond milk (use almond for SCD)
Almond flour (about ⅛ of coconut volume)
Honey or maple syrup - based on taste, I start with ⅛ coconut volume and add more if needed - (Use Honey for SCD)
¼ tsp cardamom
¼ tsp nutmeg powder
Few strands of saffron
Frozen grated fresh coconut - easily available in Indian stores
Oat or Almond milk (use almond for SCD)
Almond flour (about ⅛ of coconut volume)
Honey or maple syrup - based on taste, I start with ⅛ coconut volume and add more if needed - (Use Honey for SCD)
¼ tsp (1.25 ml) cardamom and
¼ tsp (1.25 ml) nutmeg powder
Few strands of saffron
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Instructions
- Let coconut thaw if you have time
- Heat a deep enough pan and put grated coconut in it
- Add oat/almond milk until coconut submerges in milk
- Let it cook on high heat until milk has mostly reduced
- Reduce heat to medium
- Add almond flour and roast for few minutes
- Add honey or maple syrup
- Keep roasting until all moisture is gone
- Add cardamom, nutmeg and saffron on top
- You can form the dough into balls or cones like I did.
Nutritional Info
Storage
Notes
It's definitely rich, I try to limit my son to one modak a day, he sometimes sneaks 2-3 but so far he has done okay with it
Fresh grated coconut is very different from the dry grated coconut.
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