These fabulous Dry Fruits Modak are Ganesha’s favorite treat made into a healthy, nutty, guilt-free, sugar-free indulgence for the Indian festive season!
I find autumn in Denmark a bit of a dull affair. Granted, the nip in the air and the burnished gold leaves are quite lovely, (when it is not rainy) but it does not help that there are absolutely no public holidays in Autumn!
In stark contrast, autumn is the most festive time to be in India. Ganeshotsav, Dassehra, and Diwali, the biggest of Indian festivals, spread over multiple days and filled with merry-making, are all packed into autumn.
In fact, preparations are on all over India right now to celebrate Ganesh Chaturthi, the birthday of the beloved, elephant-headed God, Ganesha, tomorrow. And I am feeling immensely nostalgic about all the ceremonies and festivities back home.
Ganeshotsav (meaning Ganesh festival) is of special significance in the western Indian state of Maharashtra and has a very strong link to India’s freedom movement. You can read all about it in this post, while drooling over some fabulous steamed Modak.
Modak, little fig-shaped truffles are Ganesha’s favorite sweet and sweet shops in India are overflowing with modak in all sizes and flavors right about now. I used to gobble them up by the dozens when I was a kid (and probably would even now, if I was anywhere near Mumbai!)
To celebrate the Ganesh festival this year, the Munchkin and I made these easy, luscious Dry Fruits Modak (or Laddoo with a tail, as she calls them!) They are packed with nuts and dry fruits and have no added sugar whatsoever.
These Dry Fruits Modak are wonderfully crunchy and soft, all at the same time and are such a healthy, guilt-free indulgence for this festive season. And the hint of cardamom and ghee give it that gorgeous aroma, reserved only for the best Indian sweets!
Hope you have all have a glorious festive season ahead and may Ganesha, the destroyer of obstacles grace you with Peace and Love! Ganapati Bappa Morya!!
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- 15 Dates, seeds removed
- 10 dried Figs
- ¼ cup Raisins
- ¼ cup Almonds
- ¼ cup Pistachios
- ¼ cup shelled Walnuts
- ¼ cup desiccated Coconut
- 4 Cardamom pods, seeds crushed into powder
- 1 teaspoon Ghee
- Finely chop the dates, figs and raisins.
- Also chop all the almonds, pistachios and walnuts into tiny bits.
- In a saucepan, dry roast the dessicated coconut till lightly browned. Transfer to a large bowl and keep aside.
- Dry roast the chopped nuts together till lightly browned. Add them to the bowl with the coconut and keep aside.
- Heat ghee in the same pan and add chopped dates, figs and raisins and fry continuously for about 5 minutes.
- Switch off the heat and let it cool slightly.
- Grind the cooled dates, figs and raisin mixture till it forms a coarse paste.
- Add this paste to the bowl with the browned nuts. Mix well till a uniform mass is formed.
- Take lime-sized balls of the mixture and form them into modak shapes.
- You can use a modak mould to do this, or shape them by hand.
- To shape them by hand, make a lime-sized ball first and then, holding the ball in the palm of one hand, use the fingers of your other hand to pull up the top of the ball, thus forming a fig shape.
- Store the modak in a air-tight container.
- These should last at room temperature for about 4-5 days.
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