High protein Modak Recipe

Let's make a very healthy, gluten-free, sugar-free modak — perfect for this Ganesh Chaturthi or anytime as an energy bite or mid day snacks . Using popped amaranth, dates & dry fruits gives a nice crunchy–chewy texture.

🌿 Simple Popped Amaranth–Dryfruit–Date Modak

Ingredients (makes 10–12 small modaks)

• Popped amaranth (rajgira) or any roadted millet flour– 1 cup (lightly roasted for aroma)
• Dates (seedless, soft) – 1 cup (~15–18 pieces)
• Mixed dry fruits (almonds, cashews, pistachio, walnuts) – ½ cup (chopped)
• Ghee – 1–2 tsp (optional, for binding & richness)
• Cardamom powder – ½ tsp (optional)

Method

1. Prep dates

   • Chop dates roughly.
   • If hard, soak in warm water 5 mins → drain → grind into a sticky paste.

2. Roast nuts

   • In a dry pan, lightly roast dry fruits for 2–3 mins until aromatic.
   • Coarsely crush or chop.

3. Make mixture

   • In a kadhai, warm 1–2 tsp ghee (can skip for vegan).
   • Add dates paste → cook 2–3 mins until soft & sticky.
   • Add roasted dry fruits + popped amaranth.
   • Mix well until evenly combined.

4. Shape modaks

   • While warm, grease modak moulds with ghee.
   • Press mixture tightly into moulds.
   • Unmould carefully → modaks ready.

✨ Bonus Tips

• Can add desiccated coconut (2 tbsp) for extra binding & flavor.
• For more sweetness → add jaggery powder (1–2 tbsp) along with dates.
• Can shape into ladoos if no modak mould available.
• Keeps fresh 3–4 days at room temp, or up to 10 days refrigerated.